Recipe 822 - Pistachio Whip
Recipe 822 - Pistachio Whip
(by Shirley McNevich)
1 1/4 cups flour
1/2 cup softened butter
1/2 cup pistachio nuts (finely chopped)
1 - 8oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
1 - 8oz. Cool Whip (thawed)
2 - 3.75oz. boxes Jell-O INSTANT pistachio pudding/pie filling
3 cups milk
In a bowl add flour, softened butter and chopped pistachios--mix until it forms crumbs. Press crumbs in to the bottom of a greased 9 x 13 cake pan. Bake the crust at 350 degrees for 18-23 minutes or until lightly browned. Remove from oven and cool completely. In a mixer add cream cheese and powdered sugar--beat. Add half of the container of Cool Whip--beat. Spread this mixture over the cooled crust--set aside. Again with the mixer add both boxes of pudding mix and milk--beat for 5 minutes or until thickened. Add the remaining Cool Whip--beat. Spread this mixture on top of the cream cheese mixture. Refrigerate overnight.
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Other Recipes:
- 876 - Sharp Macaroni and Cheese
- 979 - Baked Potato Casserole
- 981 - Banana Cheesecake
- 990 - Cream Cheese Pecan Squares
- 781 - Blonde Brownies
- 998 - Fresh Red Raspberry Punch
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 4. Published here with permission.
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