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Title:
Recipe(tried): Pistachio Cheesecake
Board:
From:
BrendaT 3-24-1998
To:
 MSG ID: 0016445
Here’s a different one that my mom makes:

PISTACHIO CHEESECAKE

CRUST:
1 cup flour
1/2 cup margarine, softened
2 T sugar
1/4 cup finely chopped pecans (save some for topping)

Mix in bowl and press in 9 x 13-inch pan. Bake 10 to 15 minutes at 350º, until lightly brown. Let crust cool completely.

8 oz. Cream cheese, softened
7 oz. Cool Whip
3/4 cup powdered sugar
Mix sugar and cheese together. Add 7 ounces Cool Whip (1/2 of a 13 ounce carton). After crust has cooled completely, spread cream chees mixture over crust.

2 pkgs. Instant pistachio pudding
2 1/2 Cup milk
7 oz. Cool Whip
Mix with 2 1/2 cups milk. Beat for 2 minutes, until thick and spread over cream cheese. Take rest of Cool Whip (7 ounces) and spread over pistachio pudding. Sprinkle nuts over top. Keep refrigerated until ready to serve.



Replies:
  ISO: Pistachio Cheesecake
  Theresa - 3-23-1998
 
MSG ID: 0016406
  1 Recipe: Pistachio Cheesecake
    ps - 3-23-1998
   
MSG ID: 0016411
2 Recipe(tried): Pistachio Cheesecake
    BrendaT - 3-24-1998
   
MSG ID: 0016445
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