Pistachio Cream Cheese Dessert
This is one recipe I DO remember my mom making. It seemed like it was a frequent take-along to gatherings and always got raved over. She always made it with pistachio but I've also made it with chocolate or with butterscotch flavored pudding. One year I took it to a Halloween gathering and put fall colored sprinkles on top instead of nuts.
As usual - I only made half the recipe. I let the butter soften on the counter for a few hours before I started. Some butter was stuck to the paper so I wiped the paper onto the pan.
I mixed the flour, sugar and butter with a fork.
The ingredients mixed fairly easily.
The dough stayed crumbly. I've made similar crusts before. I tried pushing the dough down with the tines of the fork but that just left holes.
I tried the back of a spoon and that left bigger holes.
I worked most of it into a smooth crust with my fingers, and sometimes the spoon. (Going into oven.)
Out of the oven - I really wasn't happy with the crust but hoped it would hold together enough to carry the weight of the top layers from plate to mouth. (It did.)
I mixed the cream cheese, powdered sugar, Cool Whip in a regular bowl with a spoon, by hand.
The pudding I put in the Tupperware Mix n Pour and added milk from the pandemic school lunch summer distribution. I beat with my hand mixer for 2 minutes like the package said.
I didn't worry too much about getting each layer all the way to the edge. Close enough for government work - as my parents used to say.
I had already put the left over Cool Whip back in the freezer after the first layer before I realized I needed more. I found that a large metal spoon was effective for spreading all the layers.
A little texture adds interest. A couple spots got too thin and I could see green showing through so I just redistributed the Cool Whip without a problem.
I knew I'd be the only one in my house who'd want nuts so I just put them on one corner. The pudding also has little pistachio pieces in it.
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