Easy Pistachio "Better Than Tom Cruise" Dessert

Name: Easy Pistachio "Better Than Tom Cruise" Dessert
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10-12 serving(s)
Ingredients: 1/2 cup butter, melted; 1 tablespoon sugar; 1/2 teaspoon ground nutmeg; 2 cups crushed graham crackers; 1 (8 ounce) package softened cream cheese; 1 cup powdered sugar; 1 (12 ounce) carton dessert topping (Cool Whip); 2 (3 3/4 ounce) packages instant pistachio pudding mix; 3 cups milk

Submitted by Julesong

"I remember a version of this dessert from my teenage years as "Better than Robert Redford" but I think it's time to update the name a bit. ;) It *is* pretty darn tasty, after all."

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Ready In:: 25mins
Ingredients:: 9
Serves:: 10-12

ingredients

Crust
¹⁄₂ cup butter, melted
1 tablespoon sugar
¹⁄₂ teaspoon ground nutmeg
2 cups crushed graham crackers
Filling
1 (8 ounce) package softened cream cheese
1 cup powdered sugar
1 (12 ounce) carton dessert topping (Cool Whip)
2 (3 3/4 ounce) packages instant pistachio pudding mix
3 cups milk

directions

Preheat oven to 350 degrees F and grease a 13"x9" pan.
Combine crust ingredients (if you like, you can add 1/2 cup chopped pistachio nuts to the crust).
Press crust mixture into the greased pan and bake at 350 degrees for 7 minutes.
Remove from oven, set aside, and let cool completely.
In a bowl, combine the softened cream cheese and powdered sugar until creamy.
Fold in half of the dessert topping (Cool Whip) and carefully spread over the cooled crust.
In another bowl, with an electric mixer beat together the pudding mix and milk at medium speed until thick (5-7 minutes).
Pour slowly and carefully over cheese layer, using a spatula to spread without mixing with the cream cheese mixture.
Spread the remaining Cool Whip on top and decorate as you wish with chopped pistachios, chocolate shavings, etc.
Refrigerate for at least two hours or over night before serving.
Makes 10 to 12 servings.
You can also include a layer of crushed pineapple in the dessert.

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Reviews

What a hit this was; used to make this all the time when my boys were growing up; they were happy to taste it again. I added chopped pistacchio to the crust and sprinkled toffee bits on top. Fantastic! SO sorry I forgot to tke a picture.

Sageca
Had this at a potluck. Splendid.

Recipe Junkie
This was very tasty! I added some ground almonds to the crust as well as sprinkled them onto the top layer. Very good!

Graybert
This is delicious!We love pistachio and this has such a good flavor,plus it is so easy to make.I did add the chopped pistachios to the crust,because it added so much more of the pistachio flavor.Thanks for a great recipe.

Divinemom5

RECIPE SUBMITTED BY

Julesong

Tukwila, 87

It's simply this: I love to cook! :) I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. I am proud to say that I have several family members who are also on RecipeZaar! My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. Cooking peeve: food/cooking snobbery. Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.

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