Pistachio Cheesecake, Sandy

Pistachio Cheesecake, Sandy

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Megan Stewart


Pistachio and cheesecake, I was in heaven when this showed up at a family dinner (thank you Sandy!). Okay, so then add cool whip, and I'm one happy person. I like cool whip, so use some on top as well as in the layers. If you find a family size cool whip cheaper than the two 8 oz cool whips, get it...you can always add more to the top! :)


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  • 1 1/2 c
  • 3/4 c
    margarine, melted
  • 1/2 c
    pecans, chopped

  • 8 oz
    cream cheese, softened
  • 1/2 pkg
    large cool whip (so use 8 oz or 1 large family)
  • 1 c
    powdered sugar

  • 2 box
    3 1/2 oz each pistachio instant pudding
  • 3 c

How to Make Pistachio Cheesecake, Sandy


  1. Mix margarine, pecans and flour well and press into 9x13 pan. Bake 15 min at 350 degrees. Cool
  2. 2nd layer: beat ingredients and spread on crust.
  3. 3rd layer: Beat and spread on second layer. Spread remaining cool whip (either another 8 oz or the other 1/2 of the family size) on top of the mixture. Garnish with cherries or nuts on top if desired.

Printable Recipe Card

About Pistachio Cheesecake, Sandy

Course/Dish: Other Desserts
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy

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