This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - How to Grill Burgers Watch five terrific tips for building and grilling the best burgers on the block. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Watergate Pie

By: MARBALET

"This is a large four layer pie made in a 9x13 inch pan."

Rate/Review | Read Reviews (10)

What to Drink?
	Coffee

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 1/2 cups all-purpose flour
1/4 cup chopped walnuts
3/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 (16 ounce) package frozen whipped topping, thawed
2 (3 ounce) packages instant pistachio pudding mix
3 cups cold milk
2 tablespoons maraschino cherries, chopped (optional)
1/4 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: In a medium bowl combine flour and walnuts. Mix in softened butter or margarine until mixture is smooth. Spread mixture into the bottom of a 9x13 inch pan.
Bake in preheated oven for 20 to 30 minutes, until set and lightly browned. Allow to cool.
To Make Cream Cheese Layer: In a medium bowl, beat cream cheese until fluffy. Mix in vanilla extract, powdered sugar, and 1 cup of the whipped topping. Beat until smooth. Spread mixture over baked crust. Chill for 1 hour.
To Make Pudding Layer: In a large bowl, whisk together pudding mix and milk. Mix until pudding thickens. Spread over cream cheese layer. Top with remaining whipped topping, and sprinkle with cherries and walnuts. Chill before serving.