River Bottom Pie
By
Amanda Sanchez
@comfotqueen
1
Ingredients
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1 1/2 stickbutter, cold
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1 1/2 cflour
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1 1/2 cpecans, chopped or finely ground
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2 stick8 oz cream cheese, room temperature
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12 ozcool whip tub
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1 cpowdered sugar
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1, 5.9oz boxinstant chocolate pudding
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2, 3.4oz boxinstant pistachio pudding
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3 1/2 cmilk
How to Make River Bottom Pie
- 3rd Layer:
Whisk the 2 3.4oz boxes of pistachio* instant pudding with 1/2 of the milk the boxes call for which will be 2 cups. I used 2% milk. Once the pudding thickes, gently spread it over the chocolate pudding mixture. *Vanilla can be used if you don't like pistichio! Cover and refrigerate for at least 4 hours. It is best to make it a day ahead and let it set overnight.