Pistachio Torte
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Pistachio Torte is light and rich at the same time, yet a PERFECT dessert after a big meal like Easter Dinner.
We had baked Ham Loaves, creamed peas, Hashbrown Casserole, Yum-Yum,
hot crossed buns and then this, for dessert.
In your 9×13 pan, mix together (seriously, do it in the pan and skip washing an extra bowl!):
1 cup flour, 2 Tablespoons sugar, 1/2 cup butter and 1/4 cup chopped pecans.
Press it flat and bake in a 375* oven for 10-12 minutes. Let cool.
Cream together: 8 ounces cream cheese and 1 cup powdered sugar. Fold in 1 cup Cool Whip and spread over the cooled crust.
Mix 2 boxes of Pistachio Instant Pudding with milk, per the box instructions. Spread that over the cream cheese layer.
“Frost” with 2 cups of Cool Whip and then sprinkle with another 1/4 cup of chopped pecans.
Keep chilled until you are ready to serve — I guarantee that it is a crowd pleaser!
Pistachio Torte
Pistachio Torte is light and rich at the same time, yet a PERFECT dessert after a big meal like Easter Dinner.
Ingredients
- 1 cup flour
- 2 tbsp sugar
- 1/2 cup butter
- 1/2 cup pecans, chopped
- 8 oz cream cheese
- 1 cup powdered sugar
- 3 cups Cool Whip
- 2 boxes Pistachio pudding
- Milk, as per instructions on pudding box
Instructions
In your 9×13 pan, mix together: flour, 2 sugar, butter and 1/4 cup chopped pecans.
Press it flat and bake in a 375* oven for 10-12 minutes. Let cool.
Cream together cream cheese and powdered sugar.
Fold in 1 cup Cool Whip and spread over the cooled crust.
Mix 2 boxes of Pistachio Instant Pudding with milk, per the box instructions.
Spread that over the cream cheese layer.
“Frost” with 2 cups of Cool Whip and then sprinkle with another 1/4 cup of chopped pecans.
Keep chilled until you are ready to serve
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 527Total Fat: 35gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 62mgSodium: 261mgCarbohydrates: 49gFiber: 1gSugar: 33gProtein: 6g
