• Recipe

    Pistachio Cream Cheese Pie

    Recipe

    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.

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    Pistachio Cream Cheese Pie

    recipe from Carol Willoughby

    Ingredients

    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.

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    Bon Apetite: Micheala

    1 comment recipe card
  • Comments

    1. [...] NOTE: you can of course choose another frosting. And you could slice the cake into layers and frost the layers. Adjust the amount of the frosting. The cream cheese frosting is enough to frost the outside only. Recipe from Sweet and Savory Kitchen. [...]

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