"This is a large four layer pie made in a 9x13 inch pan." — MARBALET
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1 1/2 cups
1 (8 ounce) package
cream cheese, softened
1 (16 ounce) package
frozen whipped topping, thawed
2 (3 ounce) packages
instant pistachio pudding mix
maraschino cherries, chopped
I thought this recipe was excellent, the only thing I did different was I used graham crackers for the crust.
This is a recipe that has been around for years. I have a picture of my mom, her friend Anna, and this pie....the picture taken over 20 years ago! I loved it then and love it now. Everyone in my family enjoyed it.Thank you for posting it.
Mmm... this is very good. I made it in a pie plate and cut in half b/c I didn't have enough to do the whole recipe. I probably used more nuts in the crust. I did enough nuts and cherries to cover the top. Will definitely make this again soon-- the whole recipe!
Made this for Mother's Day and it was a big hit. The crust is basically shortbread. You could easily change up the pudding to chocolate and it would still be great.
Have been making and eating this recipe for a long time!! Great hit every time made. It is also great with other flavors, just leave the cherries off, and use whatever flavor of pudding you like. Yummy, and easy to make!!!
This is absolutely delicious! I love anything containing pistachio pudding. Thanks.
I made this pie for Easter and everyone loved it!
Best pie I've had in a long time! I love creamy no-bake pies, and this one was perfect. Instead of making the crust, I just used a graham cracker crust. I skipped the nuts on top, and instead chopped a jar of maraschino cherries in my food chopper and stirred them into the whipped cream before topping the pie with it. To. Die. For.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 291
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