PISTACHIO CHEESE CAKE

[Roxy15]

PISTACHIO CHEESE CAKE:

 

Layer 1:

 

1 cup All Purpose Flour

1/2 cup Butter

1/2 cup Walnuts or Pecans (chopped)

 

With pastry cutter, cut butter into flour until the mixture is the size of small peas. then mix in the chopped nuts.Press into a 9 x 13 pan. Bake in preheated 350 degree oven for 15 minute. Cool completely.

 

Layer 2:

 

8-oz. Regular Cream Cheese (NOT light), softened.

1 Cup Icing Sugar

1 Cup Cool Whip Dessert Topping

Cream together Cream Cheese and Icing Sugar.

Fold in Cool Whip. Spread carefully onto cooled crust.

 

Layer 3:

 

2 Pkg.s Instant Pistachio Pudding Mix.

3 Cups Milk

14-oz. Can Crushed Pineapple (Drained Very Well)

 

In a large mixing bowl, add pudding mixes and milk. Beat on low speed for 2 minutes. Fold in well drained pineapple. Spread carefully onto cream cheese layer.

 

Layer 4:

 

1 Cup Whipping cream

1 Tsp. Vanilla

1 Tsp. White Sugar

1/4 cup Chopped Walnuts or Pecans

 

In a chilled bowl on high speed, whip together cream, vanilla and sugar, until soft peaks form. Spread on top of cake. Sprinkle with the chopped walnuts or pecans

 

REFRIGERATE OVERNIGHT for best results!

 

For a festive touch when serving, garnish each cut piece with a maraschino cherry. Delicious!