MY COOKBOOK

MY COOKBOOK
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25.11.11

PISTACHIO SLICE


Not surprisingly, this used to be a very popular dessert item, because its preparation is minimal and the result is fabulous. The original version calls for cool whip, but since fake food was never my choice, early on I changed it for whipping cream. The pistachio pudding comes in either a 6 servings or a 4 servings size. The six servings size is just right, but if all you can get is the 4 servings package, get two. The last time we had this was at my youngest daughter’s rehearsal dinner. We had it at an Italian restaurant, with the family supplying our homemade wine and the dessert. I picked this fast and easy dessert, and still I ran out of time. In the last minute I had to ask best friend, Ann to make it. That was already eleven years ago…

CRUST:
2 cups flour
1 cup butter
2 Tbsp icing sugar
1/4 cup walnuts, ground

CREAM CHEESE LAYER:
250g light cream cheese
1 cup icing sugar
1/4 cup whipping cream
1/4 cup milk

PUDDING LAYER:
1 pkg. 6-servings instant pistachio pudding mix [or 2 pkg. 4-servings]

TOPPING:
1 cup whipping cream
1 pkg. Whip It stabilizer*
2 tsp pure vanilla extract
1 Tbsp icing sugar

• Make the crust; in a mixing bowl combine the flour, butter, icing sugar and walnuts.
• Press the flour mixture into a prepared 9X13 inch pan.
• Bake the crust at 350F for 25 minutes.
• Remove from the oven and let it cool.
• Make the cheese layer; in a medium bowl combine cream cheese, icing sugar, whipping cream and milk.
• Spread the cream cheese mixture over the cooled crust.
• Make the pistachio pudding according to package directions.
• Spread the pistachio pudding over the cream cheese layer.
• Make the topping; whip the whipping cream until stiff peaks form.
• Fold in the icing sugar, pure vanilla extract and a package of Whip It.
• Spread the sweetened whipped cream over the top.
• Place in the fridge to chill through.
• Slice into squares; Dip a serrated knife into hot water before each cut.

*The slice has been in the fridge for 3 days when I took the top photo. Adding a package Whip It stabilizes the whipped cream and keeps it from liquefying.


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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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