River Bottom Pie
By
Amanda Sanchez
@comfotqueen
1
This is one of my family's favorite summertime desserts. It was a recipe passed to me by my dear Aunt Debbie. I made a few changes to it by increasing the crust amount (my favorite part) as well as the cream cheese layer (my other favorite part). I've recently made a similar recipe using walnuts in the crust instead of pecans and lemon flavored pudding in lieu of chocolate & pistachio flavors. I hope you like it as much as I have over the years!!!
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
- Crust:
Preheat oven to 350 degrees.
Start by cutting cold butter into flour using a pastry cutter or a fork until well combined. Add pecans. Firmly press mixture into a 9x13 baking pan. Bake for 20 minutes. - 1st Layer:
Beat cream cheese until fluffy. Add powdered sugar and 1 cup of Cool Whip. Beat until well combined. Do NOT attempt to spread this on to the crust unless it is completely cooled off. When the crust is cooled off, gently spread the cream cheese mixture over the crust. - 2nd Layer:
Whisk the 5.9oz box of chocolate instant pudding with 1/2 of the milk the box calls for which will be 1 1/2 cups. I used 2% milk. Once the pudding thickens, gently spread it over the cream cheese mixture. - 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. - Once you're ready to serve, cover the entire pan with the remaining Cool Whip. It should fill a 9 x 13" pan to the top. ENJOY!!
