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Creamy Pistachio Dessert Recipe
|Flour||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Cream cheese||8 Ounce, softened|
|Confectioner's sugar||1 Cup (16 tbs)|
|Whipped topping||2 Cup (32 tbs)|
|Pistachio instant pudding mix||8 Ounce (2 Package)|
|Milk||3 Cup (48 tbs)|
|Vanilla extract||1 Teaspoon|
Serving size: Complete recipe
Calories 4139 Calories from Fat 1903
% Daily Value*
Total Fat 213 g327.9%
Saturated Fat 135.4 g676.8%
Trans Fat 0 g
Cholesterol 559.1 mg
Sodium 4038.4 mg168.3%
Total Carbohydrates 506 g168.7%
Dietary Fiber 3.4 g13.5%
Sugars 367.6 g
Protein 49 g98.3%
Vitamin A 127.4% Vitamin C
Calcium 103.5% Iron 38.3%
*Based on a 2000 Calorie diet
Cut in the butter until mixture resembles coarse crumbs.
Press in a 9x13 inch baking dish.
Bake at 325 degrees for 10 minutes.
Let stand until cool.
Combine the cream cheese, confectioners' sugar and 1 cup of the whipped topping in a bowl and beat until light and fluffy; spread evenly over the cooled crust.
Combine the dry pudding mix, milk and vanilla in a bowl and blend.
Spread pudding mixture evenly over the cream cheese layer.
Spread the remaining whipped topping over the pudding layer.
Chill, covered, until firm.