This is one of my favourite desserts to make at Christmas time and during the winter season. It would be perfect to serve after a ham dinner because it is just the right combination of creaminess and tang and not too rich to finish a heavy holiday meal.
Pistachio Cream Cheese Pie
recipe from Carol Willoughby
1 1/4 cup graham wafer crumbs
1 1/4 cup vanilla wafer crumbs
1 tbsp sugar
1/2 cup melted butter
1 1/2 (12 ounce) packages cream cheese, room temperature
1 teaspoon vanilla extract
1 cup confectioners’ sugar
2 cups whipped cream
2 (3 ounce) packages instant pistachio pudding mix
2 cups cold milk
1/8 cup chopped pistachio nuts, toasted
Mix graham wafer and vanilla wafer crumbs, sugar, and melted butter. Spread into the bottom of a 9″ springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes. Cool.
Mix together cream cheese, vanilla, confectioners’ sugar and 1 cup whipped cream. Beat well, and spread over cooled crust. Refrigerate for 1 hour.
Mix instant pudding with milk until thick. Spread over cream cheese layer. Top with remaining whipped cream, and sprinkle with nuts.