A friend gave me this recipe long ago. It calls for Cool Whip which I stopped using decades ago. Instead, I use whipped cream.
It also uses Pistachio Jello Instant Pudding Mix. I've not found a suitable substitute for it.
I don't make it often enough to be overly concerned about the ingredients in the pudding mix. Oh, and if you don't care for pistachio, you can substitue Instant Chocolate pudding instead.
PISTACHIO DELIGHT
Ingredients and Directions
1 1/2 cups of self-rising flour
1 stick of butter cut into pieces
2 tablespoons of sugar
1/4 cup chopped pecans
Prepare a 9 x 13 pretty baking dish from which you'll serve the dessert and preheat oven to 350º F. (175º C.). Mix all the ingredients well and press into the bottom of the baking dish. Bake for 15 minutes. When baked, cool it completely before adding the other layers.
Layer 2: The Cheesecake Filling
Ingredients and Directions
7 cups whipped cream, sweetened to taste (or 1 large tub of Cool Whip) reserve 2-3 cups for 4th layer
1 8-ounce package of cream cheese, softened at room temperature
2/3 cup powdered sugar
Beat the cream cheese and powdered sugar together until smooth and creamy. Gently fold in the whipped cream, reserving 2-3 cups of it for the 4th layer. When the cookie layer is completely cooled, spread this mixture over the cookie layer.
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Ingredients and Directions
2 packages of Instant Pistachio Pudding and 2 1/2 cups cold milk.
Prepare according to package directions which basically means adding the pudding mixes to cold milk and beating with a hand mixer until thickened. Spread this mixture evenly over the previous layers in the dish.
Layer 4: The Finishing Layer
Ingredients and Directions
Spread the reserved whipped cream over the top as the finishing layer.
TAKEAWAY TRUTH
This dessert is one that everyone in my family loves. It's light, delicious, and creamy. In fact, I've never found anyone who didn't like it. Happy Valentine's Day!
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