Pistachio Cream Pie So Tasty

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Pistachio Cream Pie

"This pie has a walnut crust and raw layers--cream cheese and pudding. It's made in a 9x13-inch baking dish."

Ingredients :

1 1/2 cups all-cause flour
1/four cup chopped walnuts
three/4 cup butter, softened
1 (8 ounce) bundle cream cheese, softened
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 (sixteen ounce) container frozen whipped topping, thawed
2 (three ounce) packages instantaneous pistachio pudding blend
three cups bloodless milk
1/four cup maraschino cherries
1/8 cup chopped pistachio nuts

Instructions :

Prep : 25M	Cook : 8M	Ready in : 1H45M

Preheat oven to 350 stages F (one hundred seventy five levels C).
Combine the flour, walnuts, and butter and blend nicely. Press the aggregate into the bottom of a nine x thirteen inch pan. Bake in the preheated oven till the nuts are fragrant and the crust is gently browned, 20 to half-hour. Cool.
Mix collectively the cream cheese, vanilla, confectioners' sugar, and 1 cup whipped topping. Beat properly, and spread the filling over the cooled crust. Refrigerate for 1 hour.
Mix the instant pudding with milk till thick. Spread the pudding over the cream cheese layer. Top with ultimate whipped topping, sprinkle with nuts, and enhance with maraschino cherries.

Notes :

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