Ingredients
1 (9 inch) pie crusts
8 ounces cream cheese
1 cup powdered sugar
1 cup Cool Whip
6 ounces instant pistachio pudding mix
2 cups cold milk
Method
Sources
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dataset
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Shelled raw pistachios — baklava, ice cream, dukkah, pesto variation
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Shelled raw pistachios — baklava, ice cream, dukkah, pesto variation
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First Layer: Bake pie crust as directed. Second Layer: Mix together cream cheese, powdered sugar, and cool whip. Spread on the first layer. Third Layer: Mix pudding and milk until thick. Pour on second layer. Refrigerate until firm, 15 minutes. Top with remaining cool whip. Refrigerate until serving. Use a large cool whip container. Note: In the recipe it calls for the first layer: for 1 cup flour, 1 stick margarine, 1/2 cup chopped nuts and 1 stick betty crocker pie crust. Mix together until crumbly; press into 9x13x2 inch pan. Bake at 350 for 20-25 minutes or until light brown.