Texture is creamy, tasty, and not too sweet. Refrigerating four hours, I carefully cut the pie bar and lifted out. Crust did not crumble, however it was not a “bar” consistency. Followed all steps with perfection, using vanilla pudding. Prep time was more like 25 min;, not 15 as mentioned. Definitely a keeper. ... UPDATE - 1/20/10 - made again, only this time I used 1 stick butter (1/2 c) and 1/8 c Apriva sugar w/ required measurement of Nilla cookies. Melted butter in microwave for 40 seconds, and stirred it into Nilla cookies/sugar in a bowl then put in baking dish. Both times I used my Salad Shooter to crumble cookies. The 2nd time, I forgot to add chopped pecans to crust before baking. After cooling, I layered pecans on top of crust. In error, added 1 c cool whip to (Pistacho) pudding and spread on top of crust. Added rest of cool whip to pudding, spreading final layer on top. Garnished with sliced bananas and refrigerated. Crust was much firmer this time. In future makings, I will use 1 stick melted butter for crust. Suggest you do likewise. Of the two flavors used, I prefer Pistacho - yummy!
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Texture is creamy, tasty, and not too sweet. Refrigerating four hours, I carefully cut the pie...