pistachio cheesecake, sandy

Name: Pistachio Cheesecake, Sandy
Cuisine: American
Ingredients: 1 1/2 cup(s) flour; 3/4 cup(s) margarine, melted; 1/2 cup(s) pecans, chopped; ## 2ND LAYER; 8 ounce(s) cream cheese, softened; 1/2 package(s) large cool whip (so use 8 oz or 1 large family); 1 cup(s) powdered sugar; ## 3RD LAYER; 2 box(es) 3 1/2 oz each pistachio instant pudding; 3 cup(s) milk

3 Pinches

Megan Stewart

Middletown, OH

Updated on Mar 31, 2017

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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Ingredients

1 1/2 cups flour
3/4 cup margarine, melted
1/2 cup pecans, chopped
2ND LAYER
8 ounces cream cheese, softened
1/2 package large cool whip (so use 8 oz or 1 large family)
1 cup powdered sugar
3RD LAYER
2 boxes 3 1/2 oz each pistachio instant pudding
3 cups milk

How To Make pistachio cheesecake, sandy

Step 1

Mix margarine, pecans and flour well and press into 9x13 pan. Bake 15 min at 350 degrees. Cool

Step 2

2nd layer: beat ingredients and spread on crust.
Step 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.
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