Watergate Pie
Watergate Pie
Watergate Pie
Watergate Pie
Watergate Pie
Watergate Pie
Here are 6 Watergate Pies that I found for Pauline Rothwell from
Australia
Watergate Pie
Categories: Pie/[censored] Desserts
Yield: 12 servings
1 cup Flour
1/2 fcup (1 Cube) soft margarine
1 1/2 cup Chopped walnuts
8 ounce Softened cream cheese
1 cup Powdered sugar
16 ounce Container Cool Whip
2 small Pkgs. instant pistachio Pudding Or any flavor desired
There are 4 layers to this recipe. Use an 8 x 12 inch baking dish. 1ST
LAYER: Mix together the following ingredients: 1 cup flour, 1 cube soft
margarine and 1 cup walnuts. Press in bottom of dish to make crust. Bake
at 350 degrees for 15 minutes. Cool completely. 2ND LAYER: Cream cheese,
powdered sugar and 1 cup Cool Whip. Mix together and spread over the
crust. 3RD LAYER: Mix pistachio instant pudding mix with 3 cups of milk
and spread over 2nd layer. 4TH LAYER: Spread remaining Cool Whip on top
and sprinkle with fine chopped nuts. 12 servings.
Watergate Pie
printed from cooks.com
4 oz. Cool Whip (sm.)
4 oz. sour cream (small)
20 oz. can crushed pineapple, drained
1 sm. pkg. Pistachio instant pudding (do not use Sugar Free)
1 small jar maraschino cherries, chopped
Keebler graham cracker pie shell
Mix crushed pineapple, cherries, and pistachio pudding until well mixed.
Add Cool Whip and sour cream and blend thoroughly. Spoon into graham
cracker pie shell. Chill and serve with Cool Whip topping if
desired.
Watergate Pie
Submitted by: Holly
Yields: 12 servings
"The simple crust is made from crushed walnuts. A cream cheese and
whipped topping filling is poured in first, and then a layer of
pistachio pudding is poured in. The pie is chilled and garnished with
whipped topping, chopped maraschino cherries and walnuts."
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
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.
Watergate Pie
Serves 8
For the crust
1 cup walnuts
8 tablespoons (1 stick) unsalted butter, room temperature
1 cup all-purpose flour
For the first filling
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 large marshmallow
1/2 pound cream cheese, room temperature
1 cup confectioners' sugar, sifted
2 to 3 tablespoons sugar, or to taste
For the second filling
2 (3-ounce) packages instant pistachio pudding mix
2 1/2 cups milk
2 tablespoons slivered unsalted pistachios, for garnish
Preheat the oven to 350 F To make the crust add the walnuts to the bowl
of a food processor and pulse several times to chop finely. Add the butter
and flour, process to combine and form a dough. Press into a deep dish pie
plate. Bake until the crust is golden brown, 25 to 20 minutes. Set aside
to cool completely. Meanwhile, to make the first filling, use a
free-standing or handheld electric mixer to whip the cream and vanilla
until soft peaks form. In a microwave oven, cook the marshmallow until
soft, about 10 seconds Beat the softened marshmallow into the whipped
cream, to stabilize. Using an electric mixer, mix together 1 cup of the
whipped cream, the softened cream cheese and the confectioners' sugar
Spread the mixture over the bottom of the crust. Mix the remaining whipped
cream with the granulated sugar and set aside. To make the second
filling, in a medium bowl, whisk together the pudding mix and the milk
until smooth and thickened, 3 to 4 minutes. Pour the pudding over the
cream cheese layer. Top with the remaining whipped cream and sprinkle with
silvered pistachios Refrigerate for several hours and serve chilled.
Watergate Pie
1 1/2 cups all purpose flour
1/2 cup finely chopped walnuts or macademia nuts plus 1/4 cup for
topping
3/4 cup butter softened
1 8 oz package softened cream cheese
1 tsp vanilla
1 cup powdered sugar
1 16 oz tub whipped topping
2 3 oz boxes instant pistachio pudding mix
3 cups cold milk
preheat oven to 350
in a medium bowl combine 1/2 cup walnuts, flour and butter. Mix.
press into 9x13 pan. Bake for 20-30 minutes
in a medium bowl beat cream cheese until fluffy. Mix in vanilla and 1
cup whipped topping, beat until smooth. Spread over baked crust that has
totally cooled. chill for 1 hour.
in a large bowl whisk pudding and 3 cups milk. Mix until pudding
thickens. Spread over cream cheese layer. Top with remaining whipped
topping. Sprinkle with 1/4 cups walnuts.
chill before serving
10 servings
Watergate Pie
1 cup Flour
1 Cube soft margarine
1 1/2 cup Chopped walnuts
8 oz Softened cream cheese
1 cup Powdered sugar
16 oz Container Cool Whip
2 sm Pkgs. instant pistachio pudding Or any flavor desired
There are 4 layers to this recipe. Use an 8 x 12 inch baking dish. 1ST
LAYER: Mix together the following ingredients: 1 cup flour, 1 cube soft
margarine and 1 cup walnuts. Press in bottom of dish to make crust. Bake
at 350 degrees for 15 minutes. Cool completely. 2ND LAYER: Cream cheese,
powdered sugar and 1 cup Cool Whip. Mix together and spread over the
crust. 3RD LAYER: Mix pistachio instant pudding mix with 3 cups of milk
and spread over 2nd layer. 4TH LAYER: Spread remaining Cool Whip on top
and sprinkle with fine chopped nuts. 12 servings.
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