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    You are in: Home / Recipes / Pistachio Cream Cheese Whip Recipe
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    Pistachio Cream Cheese Whip

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    internetnut's Note:

    I have not tried this recipe. I got the recipe from Columbia's Second Century Cookbook. The recipes was submitted by Debbie Gilbert.

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    Ingredients:

    Servings:

    Units: US | Metric

    First Layer

    • 1 (9 inch) pie crusts

    Second Layer

    Third Layer

    Directions:

    1. 1
      First Layer: Bake pie crust as directed.
    2. 2
      Second Layer: Mix together cream cheese, powdered sugar, and cool whip. Spread on the first layer.
    3. 3
      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.
    4. 4
      Use a large cool whip container.
    5. 5
      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.

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    Ratings & Reviews:

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    Nutritional Facts for Pistachio Cream Cheese Whip

    Serving Size: 1 (138 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 453.1
     
    Calories from Fat 263
    58%
    Total Fat 29.3 g
    45%
    Saturated Fat 15.3 g
    76%
    Cholesterol 52.9 mg
    17%
    Sodium 310.9 mg
    12%
    Total Carbohydrate 41.2 g
    13%
    Dietary Fiber 1.1 g
    4%
    Sugars 22.5 g
    90%
    Protein 7.5 g
    15%

    The following items or measurements are not included:

    instant pistachio pudding mix

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