PISTACHIO DESERT
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| CRUST | ||
| 1 | cup | all purpose flour |
| 1/2 | cup | butter / margarine |
| 1/2 | cup | finely chopped pecans |
| FILLING | ||
| 8 oz - | 250 g | cream cheese - softened |
| 1 - 6 serving | pkg | pistachio instant pudding |
| 2 cups - | 450 ml | milk |
| 1 cup - | 250 ml | whipping cream |
| 2-3 Tbsp - | 30-50 ml | slivered almonds |
CRUST: Put flour and butter in bowl. Mix until crumbly. Stir in pecans. Press into ungreased 9x13 inch (22x23 cm) pan. Bake in 350 F (180 C) oven for 15 minutes. Cool.
FILLING: Mix cheese and sugar well. Spread over cooled shortbread crust.
Beat pudding mix with milk. Pour over cheese-sugar layer. Chill a few minutes to firm.
Whip cream until stiff. Spread over pudding layer. Sprinkle slivered almonds. Serves 15.
By
Aleem B