Pistachio Torte

Pistachio Torte dessert was such a favorite of mine growing up. It was one that my grandma would make for us often.  This isn't the same Grandma I have mentioned before, this recipe was from my dad's mom. Whenever we went back home to visit, she would pull a pan out of the freezer, and I would be so happy! 

Eating this dessert was back in the day before I was such a foodie, and loved recipe's as much as I do now. A few years after Grandma passed, I remembered her Pistachio Dessert, and wanted to make it. I really had no idea what it entailed. I just remembered Pistachio pudding, and some other layers with Heath bars crushed up for sprinkles on top. I searched every church cookbook I had that Grandma had recipes submitted to, never with any luck. I had checked with my Gram to see if she knew the recipe. Never any luck. I'd given up hope. Then one day, one of my cousin's asked if I would like some of our grandma's recipes... WHAT?  YES PLEASE! Thankfully, she had the Pistachio Torte dessert. I was so happy. 

After seeing the recipe, I realized it had been in front of my face for a long time. My southern blogger buddy over at South Your Mouth had posted her Chocolate Delight recipe, and I had seen her picture and read her recipe, it never occured to me, that this recipe was so similar to the one I was looking for, but with a different flavor pudding.  My grandma had a few different twists, but it was so similar.  If I hadn't been so focused on the Pistachio, I might have had an easier time finding the recipe.  Sometimes, I get a little to focused on the details to see the big picture.   

Pistachio Torte 

1 c. flour
1/2 c. butter
1/2 c. finely chopped nuts (Walnuts, Almonds, Pecans)
8 oz cream cheese, softened
2 c. Cool Whip, divided
1 c. powdered sugar
2 small (3 oz) pkg. Pistachio instant pudding mix
3 c. milk
Heath Candy Bar, chopped

Preheat oven to 350 degrees.  Mix flour and nuts.  Cut in butter until you have a crumbly mixture.  Pat in bottom of greased 9 x 13” pan.  Bake for 15 to 20 minutes, until light golden color.  Cool.

While crust is cooling, beat cream cheese until smooth. Slowly add powdered sugar and mix until combined.  Fold in 1 cup of Cool Whip. Spread over the cooled crust.

Mix pudding and milk until combined.  Spread over cream cheese layer.  Top pudding layer with remaining Cool Whip.  Garnish with chopped Heath Bar.  

Place in freezer for 2 to 3 hours.  Remove from freezer 20 minutes before serving.



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