Pistachio Cream Pie
Ingredients
- 1 ½ cups all-purpose flour
- ¼ cup chopped walnuts
- ¾ cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
- 1 (16 ounce) container frozen whipped topping, thawed
- 2 (3 ounce) packages instant pistachio pudding mix
- 3 cups cold milk
- ¼ cup maraschino cherries
- ⅛ cup chopped pistachio nuts
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Instructions
- Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).
- Combine the flour, walnuts, and butter and mix well. Press the mixture into the bottom of a 9 x 13 inch pan.
- Bake in the preheated oven until the nuts are fragrant and the crust is lightly browned, 20 to 30 minutes. Cool.
- Mix together the cream cheese, vanilla, confectioners' sugar, and 1 cup whipped topping. Beat well.
- Spread the filling over the cooled crust. Refrigerate for 1 hour.
- Mix the instant pudding with milk until thick. Spread the pudding over the cream cheese layer.
- Top with remaining whipped topping, sprinkle with nuts, and decorate with maraschino cherries.
Source
Original recipe: View Original