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Pistachio Cream Pie
1 1/2 cups all-purpose flour
1/4 cup chopped walnuts
3/4 cup butter, softened
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 (16 ounce) container whipped topping
2 (3.4 ounce) boxes instant pistachio pudding
3 cups cold milk
Mix flour, walnuts and butter.
Spread Into bottom of a 9 x 13 x 2-inch pan.
Bake At 350 degrees F for 20-30 minutes.
Mix together cream cheese, vanilla extract, confectioners' sugar and 1 cup whipped topping. Beat well.
Spread over cooled crust.
Refrigerate For 1 hour.
Mix Instant pudding with milk until thick.
Spread over cream cheese layer.
Top with remaining whipped topping.
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