So good and easy!  This no bake pistachio pie is not only beautiful to look at, using a spring form pan, but creamy and delicious.

INGREDIENTS:

All purpose flour, 1 Cup

Pecans, chopped and divided

Butter, 1 stick softened

Cream Cheese, 1 eight ounce package, softened

Confectioners’ Sugar, 1 Cup

Frozen Whipped topping, 1 eight ounce, thawed and divided

Pistachio pudding, 2 (3.4) packages instant

Milk, whole, 2 2/3 cups

DIRECTIONS:

Preheat the oven to 375 degrees.

Combine the flour, 1/2 cup of the pecans and butter in a medium bowl and mix well.

Press onto the bottom of a spring form pan.  Bake until lightly browned, about 15 minutes and let cool.

In a medium bowl, place the cream cheese.  Beat with an electric mixer, set at medium speed until fluffy.  Add confectioners sugar, and beat until the mixture is light and fluffy.

Add 1 cup whipped topping to the cream cheese mixture, and fold in gently.  Spread over the cooled crust.

Combine the pistachio pudding mix and milk in a medium bowl.  Beat until thickened.  Spread on top of the cream cheese layer.

Top with the remaining whipped topping. Sprinkle with the remaining chopped pecans

I’ve never been a big fan of desert before, but obviously my hormones are going crazy, because now all of a sudden after 40 years…I want sweets.

Each Sunday we have a big family dinner and usually it was my daughter that brought the desert…until now.

I really like this made with the pistachio pudding.  And the crust made with pecans is so light…it’s one of my favorites.

Chill, covered for one hour.

I am certain that I gained 5 pounds just looking at the picture, but then I was fortunate enough to loose two, from drooling.  🙂