Minden Press-Herald

Oct 01st

Pistachio Pudding

Many years ago before retiring, I was one of the nurses working for then Texaco Co. in the locations of Port Arthur and Port Neches, Texas. It was before I started writing a recipe column.

That didn't happen until after my retirement. Many of the employees knew I enjoyed cooking and liked trying new recipes. I often brought them homemade recipes I had prepared for them to sample and they too would bring me a homemade item; usually prepared by their wives.

This week's KEEPER is a dessert sample brought to me by a Supervisor named Henry Pedigo. His wife, Alberta, was kind enough to share the recipe with me. I have taken it to many potluck events. I always get requests for the recipe so usually bring along copies.

Since it is green, I felt it would be especially appropriate for serving on St. Patrick's Day.

Pistachio Pudding
First Layer:
1 cup flour
2 tsp. sugar
1 stick butter or margarine, melted
1/2 pecans chopped

Mix ingredients well. Spread and pat into in a 9 X 13 inch casserole dish. Bake at 350 degree oven until light brown; cool.

Second Layer:
1 (8 oz.) pkg. Philadelphia Cream Cheese, softened
2/3 cup powdered sugar
1 (8 oz.) container Whipped Topping, thawed
Mix cream cheese and powdered sugar until smooth; add and blend in Whipped Topping. Spread this mixture over the first layer.

Third Layer:
2 (3.4 oz.) pkgs. Pistachio Instant Pudding Mix
2 & 1/2 cups milk
Beat pudding mix and milk together until thick. Pour mixture over second layer.

Fourth Layer:
1 (8 oz.) container Whipped Topping, thawed
Spread Whipped Topping over third layer; chill.
Slice into squares for serving.

"May you always walk in the sunshine. May you never want for more. May Irish angels rest their wing right beside your door. May your pockets be heavy and your hearts be light. May good luck pursue you each morning and into the night."






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