The cream cheese and pudding layers of this pie are uncooked, and the crust is made of walnuts. A 9×13-inch baking dish is used for making it.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 1 to 9 x 13-inch pie |
Ingredients
- 1 ½ cups all-purpose flour
- ¼ cup chopped walnuts
- ¾ cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar
- 1 (16 ounce) container frozen whipped topping, thawed
- 2 (3 ounce) packages instant pistachio pudding mix
- 3 cups cold milk
- ¼ cup maraschino cherries
- ⅛ cup chopped pistachio nuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the flour, walnuts, and butter and mix well. Press the mixture into the bottom of a 9 x 13 inch pan. Bake in the preheated oven until the nuts are fragrant and the crust is lightly browned, 20 to 30 minutes. Cool.
- Mix together the cream cheese, vanilla, confectioners’ sugar, and 1 cup whipped topping. Beat well, and spread the filling over the cooled crust. Refrigerate for 1 hour.
- Mix the instant pudding with milk until thick. Spread the pudding over the cream cheese layer. Top with remaining whipped topping, sprinkle with nuts, and decorate with maraschino cherries.
Nutrition Facts
| Calories | 762 kcal |
| Carbohydrate | 77 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 31 g |
| Sodium | 619 mg |
| Sugars | 50 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
Unreal dessert ! So yummy
I would double the cream cheese layer next time…
Turned out amazing. It was supposed to be for Christmas with my family. Due to COVID it ended up being for my in-laws and they really enjoyed it.
My husband grew up with as one of his favorite desserts & now it’s my kids favorite too!!!
Love this recipe. Super easy too! Healthy tip: Substitute the pistachio pudding mix with the sugar free kind! Nobody will even know the difference. Tastes exactly the same!
This was so easy to make! I will be making the Pie using other flavored puddings.
Stayed close to recipe only change I did not put cherries on top
10 stars! I make this all the time and everyone LOVES it!
I served this for a get-together after golf and it was a hit!! I followed the recipe with one variation as suggested by other reviewers – I used real whipped cream and it was terrific! This will be a go-to recipe for any big group or party.
This is a classic recipe! My mom would make it all the time when I was a kid in the 70’s and it was often seen at church potlucks. There was even a local diner that had it on the menu! While pistachio is the classic flavor to use, I also love it made with different flavor puddings. I used butterscotch this time and it was fantastic, straight from my childhood. Give it a try! It’s a really nice light summer dessert. I wanted to add that I only baked the crust for 20 minutes. I would not have wanted to bake it longer than that. I don’t like it too brown, it really changes the flavor.
Oh boy was this a big hit at our Easter family get together! I wasn’t sure about the crust. It was a bit crumbly. But I used pecans instead of walnuts. I also took my almond extract and sprinkled on the crust after it cooked to give it just a bit more flavor. Then started the layering. My son- in-law said the crust tasted like a pecan Sandie cookie and loved it!
I remember my mom and a co-worker making this many years ago and was so happy to stumble on this recipe! It is pretty easy to make. One error I made on my second time making – I did not let the cream cheese stay out at room temperature long enough to evenly make the layer. So, I add clips of cream cheese, which was not too tasty. One big change I made was not making the crust at all and instead crushing walnuts at the bottom of glass soup bowls/tea cups and making the dish as a parfait in the glass bowls. YUMMY!
Delicious!! Used wheat flour, a sugar substitute, sugar free pudding, low fat cream cheese, and lite cool whip. Worked beautifully and tastes amazing.
I think that the 16 ounces of cool whip listed in the ingredients list might actually supposed to be 12. I bought two 8 ounce containers and even after mixing the cup in with the cream cheese filling still ended up with way too much cool whip topping. It drowned out the flavors of the other layers. The cream cheese layer was great and next time I make it I’ll double that part.
I used a Graham cracker crust. No cherries on top. It was the first dessert to go this Christmas. My husband especially loved it .
It tasted great! But instead of mariachino cherries I used crushed pineapple.
Just used a plain homemade graham cracker crust as I knew my family would like it better. The filling was delicious though!
Childhood favorite. My Grandma Winter would make two pies when we’d visit. One for the family and one for me. I cut scratch-made pistachio pudding (1/3) with the Jell-O pistachio pudding (2/3). This significantly deepened the pistachio flavor and mellowed out the sweetness. Very happy to find this…
Great Pie!!! I didn’t have the correct size pan,mine was a little smaller but no big deal.I used all the batter for the crust so it was a little thicker, do to smaller pan, but that was ok. The walnuts in the crust was so good, my sis n law went nuts over it. My pudding I could only find the low fat, then I noticed the ounces are smaller. So before I panicked to much, I was making the for Thanksgiving dinner. I had bought 3 boxes, then just kinda figured out the correct amount of milk to use and only used two boxes. It was perfect. Made my own whip cream from whipping cream and a little bit of sugar. I personally don’t care for pistachios, but made like this and grounded up, I love them. We had a pie contest with my in laws, so I waited until later to put cherries on top. I didn’t win, but this year I was not on the bottom either. I will absoulty use this recipe again and will be something different for church banquets.
I made this also but changed it a bit, I added 1 tsp vanilla and 3 TBS sugar to the crust, I also added 1 c of cool whip to the cream cheese mixture, and added 1 box of chocolate pudding layer on top of that, then the pistachio pudding and topped with cool whip and chopped pistachio’s. Took it to family reunion and people couldn’t get enough of it. I also made a gluten free version for my 2 grandsons with celiac disease, just substitute gluten free flour in the crust and make sure all other ingredients are gluten free.
This is an all time favorite with my family.(It’s not easy to find anything that all five children love!) I do, however, use half vanilla and half pistacio pudding…it makes the filling milder and we seem to like it better. It’s surprising how much a simple adjustment can make. (I also use the sugar free pudding mix)