Sunday, February 3, 2008

Eva's Pistachio Dessert

Mmmmm....For years, this was my middle of the summer birthday cake made by my Grandma Eva. My favorite since childhood. When I make this again, I'll probably substitute real whipped cream for the chemical concoction of cool whip. I'd suggest placing your whipped cream in a coffee filter lined strainer that is put over a bowl. Place saran wrap over the top and place it in the fridge for a few hours. This causes some of the excess moisture (whey) to be drained out. The whipped cream is now more stable and won't collapse as easily. If that makes no sense, see my video. You can (and should) double this recipe and use an 8 x 12 inch (or whatever the actual size of those cake pans are) cake pan.



1 cup flour

1/2 cup butter

1/2 cup pecans

8 oz cream cheese

1 cup powdered sugar

9 oz container cool whip

1 package pistachio pudding

1 package coconut cream pudding

Cut together the flour, butter and pecans. Press into the bottom of a square cake pan. Bake 15 minutes at 350. Cool.

With a mixer, cream cream cheese with powdered sugar. Fold in half of the cool whip. Spread over the cooled crumb mixture.

Spread prepared pistachio pudding over cream mixture, followed by prepared coconut pudding. Spread rest of cool whip over these layers. Sprinkle with toasted coconut. (Toast coconut in the oven) Store in the refrigerator.

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