Name: Pistachio Lush Cake – S2c Betts
Ingredients: 1 ½ cups White Flour; ¼ cup Walnuts (Chopped); 1 ½ Sticks of butter; 8 oz Cream Cheese (Soft); 1 tsp Vanilla Extract; 12 oz Tub Cool Whip (or Well Whipped Double Cream); 2 Small Boxes instant Pistachio Pudding; 3 cups Cold Milk

AuthorSamuel Dietzmann

Family recipe

If you substitute well whipped double cream the end product will not last as long since the cream will start to go flat. If you use this substitution then wait till you ready to serve to apply the top layer.

Yields1 Serving

1 ½ cups White Flour355 mL

¼ cup Walnuts (Chopped)59 mL

1 ½ Sticks of butterMargarine can sub in

8 oz Cream Cheese (Soft)226 g

1 tsp Vanilla Extract5 mL

12 oz Tub Cool Whip (or Well Whipped Double Cream)340 g

2 Small Boxes instant Pistachio Pudding

3 cups Cold Milk711 mL

Preheat oven to 350 F

Combine flour, nuts and butter.

Spread mixture into 13 x 9 pan and compact into a thin layer.

Bake at 350F for 20 minutes.

Allow layer to cool thoroughly.

Mix cream cheese, vanilla, powered sugar and 1 cup cool whip thoroughly and spread
over 1st layer. Let set for 1 hour.

Mix pudding and milk and spread over 2nd layer.

(Recipe variation) Use any mixture of instant pudding you like. If using lemon use only 1 lemon and add 1 vanilla

Top with remaining cool whip and chill.

Ingredients