By MelinOhio on May 16, 2005
Photo by MelinOhio
Photo by MelinOhio
"When I first fixed dinner for my father in law, he put this in his mouth and just sit there, I had no idea, I thought he wanted to spit it out, but once he swallowed it, he said he loved it and just wanted to hold it in his mouth. This was his very favorite, and everyone loves this. The cream cheese layer is sometimes hard to spread, I use the back of a large spoon and run cold water over it. Prep time includes 4 hours in the fridge before serving."
Serving Size: 1 (65 g)
Servings Per Recipe: 12
"Refreshing and delicious, but I would say make a couple of hours ahead of time, this needs a bit of time to firm up slightly. I made mine in an 11 x 7-inch pan and that worked fine. Wonderful dessert Mel! Kitten:)"
"This is a favorite in our family. Everyone loves it. DD always wanted this made for her birthday instead of a cake and after she developed diabetes, I simply replaced the sugar/powdered sugar with splenda, the pudding with sugar free pudding and the coolwhip, with sugar free coolwhip, she still loves it and it tastes great!"
"I liked it, but didn't think the crust added much to the dessert other than fat/calories... I would make it in cups or glasses if I made it again with no crust."
"My mom has been making this dessert for years after I got the recipe from a co-worker years ago. When guest come for holiday dinners they always expect this as one of the desserts. One large pan does not last. We love this!"
"I loved this! It was by far my favorite Thanksgiving dessert this year. I doubled the crust and subbed walnuts ( they were a lot cheaper) but kept everything else the same. It's also a very forgiving recipe. As I was taking the pan of crust out of my oven, I dropped the pan onto the oven door!! *eek* Thank goodness it was right side up, but the crust really looked destroyed. It was literally a pan of broken crumbs. So I smushed that mess all back together as best I could, and I stuck that baby back in the oven while I said some prayers. And It came out fine! Once it cooled and I layered the rest onto it, it held together fine and no one was the wiser. I will definitely make this one again, thanks!!"
"My husband is a chemist for a dried fruit and nut company, so he came home with a 5# bag of pistachios (shelled), and I tried this recipe using the pistachios instead of pecans, and it was fantastic. Everyone who tried it has asked for the recipe."
"Very very good put it in graham crust like a pie very good and easy!!!!! Will be making for babyshower for cousin!!!!!!!!"
"This dessert is sooooooo good. I made it exactly as written and it turned out wonderfull. It reminded me of a recipe that my mom used to make many, many years ago. This recipe would be good with just about any flavor pudding (chocolate, banana, etc.), but I really do like it with the pistachio pudding. Made for Dec 2009 Let's P-A-R-T-Y."
"I am giving this recipe 5 stars only because my family has been making it for years- BUT- a few changes: we add 2 tspns sugar to the crust and bake it for 20 minutes. we also use walnuts instead of pecans and the best change- we use banana pudding instead of pistacio (not many pistacio takers in our family)- it's a highly sought out recipe from family and friends. Make sure you let the crust cool for a good hour before spreading next layer on and make sure the dessert has had plenty of tie to firm up in the fridge before serving."
"Sorry, none of us cared for this dessert."
"YUM - my mom used to make this, but I didn't know where the recipe is. This was it! It was delish! No need to change a thing - although I did whip up some real cream (w/ 1/2 cup sugar) to use in the cream cheese mixture and as the topping instead of cool whip - this is just personal preference for real whipped cream. Thank you so much - very, very good! And a much needed green dessert to try to usher in spring!!"
"I made this all sugar free and it was a wonderful dessert..."
"This dessert went over very well at my Mom's New Year's Day dinner. Once I had the crust mixed together, I didn't think it was enough for a 9 X 13 pan so I came back to check the reviews on this recipe. I decided to use an 8" square pan. The crust was a little on the thick side so I baked for 20 minutes. I loved the bright green layer of pudding - it was really thick, though - almost pasty. I also thought that maybe 1/4 cup of pecans sprinkled on top would have been a little better both for flavour & presentation."
"Personally I'm not a huge fan, but only because I don't like pistachio pudding. The rest of my large family raves about it! It is always a favorite in the summer."
"My sister used to make this dessert a lot about 20 years ago. I hosted a Pampered Chef Party last night and thought I'd make this since it seemed to be the same recipe. It was! The taste is still awesome, light and sweet and the crust is so light and tender it almost melts in your mouth. My only complaint, and it's a small one, is that I had to double the crust ingredients to pat out in a 9 x 13 pan. I also baked for an additional 5 minutes. Thanks Melody for bringing this fantastic dessert back to me!"
"I used fat free coolwhip and sugar free pudding...tasted just great! Thanks for a fun St. Patricks day dessert!"
"That was very good, light tasting yet pleasing to the senses. Will definately put in my "make again and again" folder! Thank you Melody H, mmmmmmmmmmmmmm"
"Fabulous! This version reminds me of the pistachio dessert we used to have as kids at community & church potlucks. Excellent and very filling! I chilled mine for 6 hours per Kittencals suggestion, came out great!"
"Pistachio is my favorite! Made this in a smaller pan to make it thicker as Lindsey suggested. Used sugar free pudding & I get to eat it all by myself!!!"