Thursday, April 16, 2015

Mom's Recipe: Pistachio Cake

This weekend is going to be full of celebrations in Chicago. We're celebrating a birthday and a wedding, and I'm looking forward to a weekend with friends and family.

Thinking about  celebrations has brought back memories of a green pistachio cake that my mom used to make.  It was a favorite of mine growing up,and although I haven't had it in a while, it's one of the tried and true recipes that my mom included in the cookbook that she recently compiled.

What You'll Need
1/2 cup butter, softened
1 cup flour
1/2 cup pecans, finely chopped
1 cup powdered sugar
8 oz cream cheese
12 oz Cool Whip, divided
2 packages of instant pistachio pudding
3 cups whole milk

  1. Preheat oven to 350 degrees. 
  2. Crumble the butter, flour, and nuts together, then press into the bottom of a 9x11 glass baking dish.
  3. Bake the crust for 15 minutes or until lightly browned. Remove and allow it to cool completely before moving to the next step.
  4. With an electric mixer, combine the powdered sugar and cream cheese together until well blended. Give it time to REALLY mix!
  5. Fold in about 2/3 of the Cool Whip and mix it at low speed until blended.
  6. Spread the cream cheese layer on the cooled crust. 
  7. Mix the pudding mix and milk together until well blended (about 2 minutes), then allow it to set for 5-10 minutes.
  8. Spread the pudding over the cream cheese layer and top with the remaining Cool Whip.
  9. Refrigerate the cake for at least 2 hours, then serve and enjoy.

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