#2355 - Pistachio Italian Love Cake

(by Shirley McNevich)

1 box marble cake mix
2 lbs. ricotta cheese
3/4 cup white sugar
2 tsp. vanilla
4 eggs
1 cup milk
1 - 3oz. box Jell-O pistachio INSTANT pudding
1 - 8oz. Cool Whip (thawed)

Prepare marble cake mix batter according to box directions and pour batter into a greased 9 x 13 cake pan. In a mixer add ricotta cheese, white sugar, vanilla and eggs--beat. Spoon the mixture evenly over the marble cake batter. Bake at 350 degrees for 1 hour. Cool completely. In a bowl add pistachio pudding mix and milk--beat with a whisk until it thickens. Add Cool Whip--stir until mixed. Spread the pudding mixture over the cooled cake. Refrigerate until cold.

#886 - Oreo Grasshopper Pie

(by Shirley McNevich)

1 1/2 cups cold milk
1 - 3.5oz. box Jell-O INSTANT pistachio pudding/pie filling
2 cups Cool Whip (thawed)
6 Double stuff oreo cookies (either regular OR mint--your choice)
1 Oreo or Keebler ready-made chocolate cookie pie crust
1 square Baker's semi-sweet baking chocolate
extra crushed Oreos (optional)

Place the Oreos in a ziploc bag--coarsely crush with your hands or a rolling pin--set aside. In a bowl add pistachio pudding mix and cold milk--beat with a whisk until blended. Add 1 1/2 cups of the Cool Whip--stir. Add crushed cookies--stir. Spoon batter into the pie crust. Spread the remaining 1/2 cup of Cool Whip over the top. Sprinkle extra crushed Oreos over the top if you wish. Melt the chocolate according to package directions--drizzle melted chocolate over the top of the pie. Refrigerate overnight.

#822 - Pistachio Whip

(by Shirley McNevich)

1 1/4 cups flour
1/2 cup softened butter
1/2 cup pistachio nuts (finely chopped)
1 - 8oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
1 - 8oz. Cool Whip (thawed)
2 - 3.75oz. boxes Jell-O INSTANT pistachio pudding/pie filling
3 cups milk

In a bowl add flour, softened butter and chopped pistachios--mix until it forms crumbs. Press crumbs in to the bottom of a greased 9 x 13 cake pan. Bake the crust at 350 degrees for 18-23 minutes or until lightly browned. Remove from oven and cool completely. In a mixer add cream cheese and powdered sugar--beat. Add half of the container of Cool Whip--beat. Spread this mixture over the cooled crust--set aside. Again with the mixer add both boxes of pudding mix and milk--beat for 5 minutes or until thickened. Add the remaining Cool Whip--beat. Spread this mixture on top of the cream cheese mixture. Refrigerate overnight.