Recipe of the Week

Recipe of the Week
Pistachio Torte

Ingredients

  • 1 cup flour
  • ½ cup butter or margarine, softened
  • ¼ cup chopped pistachio or other nuts
  • 1 T sugar
  • 2/3 cup powdered sugar
  • 1 8oz. pkg. cream cheese, softened
  • 1 8oz. container whipped topping, thawed
  • 2 pkgs (3 ½ oz. each) pistachio instant pudding
  • 2 ½ cups milk
  • Chopped pistachio nuts (optional)

Directions

  • Mix flour, butter, the ¼ cup nuts and sugar together until crumbly. Pat into the bottom of a 13 x 9-inch baking pan. Bake in a 375 degree oven for 15 minutes or until lightly brown. Cool.
  • Meanwhile, in a medium mixer bowl, beat the powdered sugar, cream cheese and half the whipped topping with an electric mixer.
  • Spread over cooled crust.
  • Prepare pudding as package directs, using the 2 ½ cups milk.
  • Spread over cream cheese mixture.
  • Spread remaining whipped topping over pudding.
  • Sprinkle with chopped nuts, if desired.
  • Refrigerate overnight before serving. Cut in squares to serve.

Makes 12-15 servings.

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