Thursday, January 1, 2009

Pistachio Pie


Crust:

1 cube butter

1 c flour

1/4 c sugar

1 c walnuts (finely chopped)

Cut until forms consistency for crust and press on bottom of large pie plate. Bake at 350* for 20 minutes until very light brown. Cool.


Filling:

1 8 oz pkg cream cheese

1 c powdered sugar

2 c whipped topping

2 pkgs instant pistachio pudding

3 c milk

slivered almonds


Cream sugar and cheese together and add 1 cup of the whipped topping.Layer on bottom of crust. Mix the puddings and milk and layer over cheese mixture. Spread remaining whipped topping over that and sprinkle with nuts. Refrigerate over night. You can also use use chocolate pudding instead of the pistachio pudding and then add crushed Skor bar to the top.
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