Don’t forget tonight is the night to Spring forward! I can’t believe it is this time already! I so excited about it being light later, that I really don’t care about the hour of lost sleep. Make sure to ask me how I feel about that in a couple of weeks when my schedule is all screwed up, okay?
With Spring, comes St. Patrick’s Day and Easter. I don’t quite celebrate St. Patrick’s Day the way I used to, and my body thanks me for that. This St. Patrick’s Day, perhaps I’ll indulge in some green eggs & ham or Pistachio Cheesecake (just happens to be green), instead of green beer.
1 stick butter
1 ¼ cups gluten-free flour
½ cup chopped pecans
8 oz. Cream cheese (softened)
1 cup powdered sugar
8 oz. Carton of Cool Whip
2 small pkg. Pistachio Instant Pudding Mix
3 cups milk
- Making the Crust:
Blend melted stick of butter, 1 ¼ cups of flour & pecans. Spread in a 9 x 13 glass baking dish. ***Note: I used an 8 x 11 pan and didn’t double. Bake 15-20 minutes at 350 or until light golden brown. COOL COMPLETELY!
- Making the Cheesecake Filling:
Mix 8 oz. Softened cream cheese and 1 cup powdered sugar. Then fold in
½ carton of Cool Whip. Spread on top of cooled crust. Refrigerate for 30
Mix 2 small packages of pudding mix with 3 cups of milk. Beat for 2
2 minutes. Pour on top of cooled filling. Chill until set & then top with
remaining Cool Whip.
What will you be doing to celebrate St. Patrick’s Day?