Saturday Share: Recipe for Pistachio Cream Cheese Cake

In the United States, this weekend begins our celebration of Independence Day–July 4.

Most Americans have barbecue feasts for family and friends. So I thought I’d share a family recipe that’s a great cool dessert for a holiday barbecue.

Pistachio Cream Cheese Cake

This is a 4 layer dessert that’s super easy.

Layer 1 (This is a cookie layer that forms the base.)
1 1/2 cups plain flour
1 stick + 1 tablespoon butter, chilled
2 tablespoons sugar
1/4 cup chopped pecans

Mix the flour, sugar, and pecans. Grate the butter into this and mix well. Press into the bottom of a 9×13 baking dish. Bale at 350 degrees for 15 minutes.

Layer 2
Whip 2 cups heavy cream.
Whip together 8 ounces softened cream cheese and 2/3 cup powdered sugar.
Fold half the whipped cream into the cream cheese mixture and blend.
Spread this mixture on the cookie base (Layer 1)

Layer 3
In a mixer, beat 2 1/2 cups cold milk and 2 packages instant Pistachio Pudding until thickened. Spread this on top of the whipped cream, cream cheese mixture.

Layer 4
Spread rest of the whipped cream on top of everything. If you like, sprinkled more chopped pecans over the top.

Chill at least a couple of hours. Everyone will love this cold dessert. If you want to switch it up, use lemon or chocolate pudding mix instead of pistachio.

Takeaway Truth

Have a wonderful 4th of July holiday.