On this St. Patrick’s Day morning, my daughter had my doll table all ready for the celebration. The doll was decked out in a hand crocheted shawl and tam o’shanter and there was a new embroidered cover for the table. The picture of the cover doesn’t do it justice – it only measures 2-½ x 5 inches, so you can imagine how tiny the stitches are.
We’re having our traditional Reuben sandwiches for lunch (corned beef and cabbage in a more palatable form for us) and a quick and easy dessert with a little green to honor the day. This is a deliciously rich dessert.
ST. PADDY PISTACHIO DESSERT
Crust:
* 1/2 cup all-purpose flour
* 1/4 cup butter, cut in small cubes
* 1/2 cup toasted pecans, chopped
Filling:
* 4 oz. cream cheese, softened
* 1/2 cup granulated sugar
* 8 oz. carton of Cool Whip whipped topping, thawed, divided
* One small package of instant white chocolate pudding (four ½ cup svgs)
* One small package of instant pistachio pudding (four 1/2-cup svgs.)
* 1-1/2 cups milk, divided
* Green sugar for sprinkling on top
Preheat oven to 350 degrees F
To Make the Crust:
Mix the flour, butter and pecans well. Press mixture in a 9×9 baking pan. Bake @ 350 degrees F for 15 minutes until lightly brown. Cool
To Make Filling and Assemble:
Layer 1: Beat cream cheese and sugar until fluffy. Fold in 4 ounces (half of an 8-oz. carton) of whipped topping. Spread over cooled crust.
Layer 2: Whisk one package of white chocolate pudding and 3/4 cup of milk until thickened. Spread over Layer 1.
Layer 3: Whisk one package of pistachio pudding and 3/4 cup of milk until thickened. Spread over Layer 2.
Layer 4: Spread remaining 4 oz. of whipped topping over Layer 3.
Sprinkle top with green sugar – maybe you’ll be more creative than I was in sprinkling the sugar.
Refrigerate for at least one hour before serving.
6 to 8 servings
LILLIAN'S CUPBOARD 