Pineapple Pistachio Pie

By Amanda Campbell

This was a great desert from a Bunko that I went too. It was yummo! You can make it eaiser and just use gram cracker crust.

What you need:

1 (11.2-ounce) package shortbread cookies

3/4 c. chopped walnuts, divided

1/2 stick butter, melted

1 (8-ounce) package cream cheese, softened

1 (14-ounce) can sweetened condensed milk

1/4 c. lime juice

1 (4-serving size) package instant pistachio pudding and pie filling

1 (8-ounce) can crushed pineapple, undrained

1 c. (1/2 pint) heavy cream

What to do:

1. Preheat oven to 350°F.

2. In a food processor, combine cookies and 1/4 cup walnuts; process until finely crushed. Stir in butter and press into bottom and up sides of a 9-inch deep-dish pie

plate to form a crust.

3. Bake 10 minutes, then remove from oven and allow to cool.

4. Meanwhile, in a large bowl with an electric mixer on medium speed, beat cream cheese about 1 minute, or until fluffy. Add sweetened condensed milk, lime juice, and

pudding mix and continue beating 2 to 3 minutes, or until smooth. Stir in remaining walnuts and the pineapple with its juice.

5. In a medium bowl with an electric mixer on medium speed, beat heavy cream 5 to 6 minutes, or until stiff peaks form. Fold whipped cream into pudding mixture and pour into pie crust. Cover and chill at least 6 hours, or overnight.