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This pie has a walnut crust and two uncooked layers–cream cheese and pudding. It’s made in a 9×13-inch baking dish.
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
- 1/8 cup chopped pistachio nuts
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
Mix together the cream cheese, vanilla, confectioners' sugar, and 1 cup whipped topping. Beat well, and spread the filling over the cooled crust. Refrigerate for 1 hour.
Step 4
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 762 | |
| % Daily Value * | |
| Total Fat47g | 60% |
| Saturated Fat31g | 154% |
| Cholesterol84mg | 28% |
| Sodium619mg | 27% |
| Total Carbohydrate77g | 28% |
| Dietary Fiber1g | 4% |
| Total Sugars50g | |
| Protein9g | |
| Vitamin C0mg | 2% |
| Calcium149mg | 11% |
| Iron2mg | 9% |
| Potassium259mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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