This pie has a walnut crust and two uncooked layers--cream cheese and pudding. It's made in a 9x13-inch baking dish.

Recipe Summary

prep:
25 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 45 mins
Servings:
8
Yield:
1 9 x 13-inch pie
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Combine the flour, walnuts, and butter and mix well. Press the mixture into the bottom of a 9 x 13 inch pan. Bake in the preheated oven until the nuts are fragrant and the crust is lightly browned, 20 to 30 minutes. Cool.

  • Mix together the cream cheese, vanilla, confectioners' sugar, and 1 cup whipped topping. Beat well, and spread the filling over the cooled crust. Refrigerate for 1 hour.

  • Mix the instant pudding with milk until thick. Spread the pudding over the cream cheese layer. Top with remaining whipped topping, sprinkle with nuts, and decorate with maraschino cherries.

Nutrition Facts

762 calories; protein 9.4g 19% DV; carbohydrates 76.7g 25% DV; fat 47.1g 72% DV; cholesterol 83.9mg 28% DV; sodium 618.7mg 25% DV. Full Nutrition
Advertisement

Reviews (64)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/05/2004
My friend gave me this recipe and it is FANTASTIC! I have not met one person who didn't salivate over it and beg me to make it again. There is one difference in her recipe though, and I think it makes a big difference. For the crust on the bottom, she used 1cup flour, 1/2 cup melted butter and 1/2 cup walnuts. after you mix and press into the bottom of the pan only bake 20 minutes tops. This recipe gives you a crispy crust that not only tastes better (in my opinion) but holds up and spreads without crumbling into your first layer. Otherwise, this recipe is great and I am glad it is here! You'll love it! Read More
(51)

Most helpful critical review

Rating: 3 stars
07/23/2003
The cream layer was great but the pistachio pudding layer was too sweet and fake tasting. Read More
(12)
77 Ratings
  • 5 star values: 59
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/05/2004
My friend gave me this recipe and it is FANTASTIC! I have not met one person who didn't salivate over it and beg me to make it again. There is one difference in her recipe though, and I think it makes a big difference. For the crust on the bottom, she used 1cup flour, 1/2 cup melted butter and 1/2 cup walnuts. after you mix and press into the bottom of the pan only bake 20 minutes tops. This recipe gives you a crispy crust that not only tastes better (in my opinion) but holds up and spreads without crumbling into your first layer. Otherwise, this recipe is great and I am glad it is here! You'll love it! Read More
(51)
Rating: 5 stars
01/04/2005
I enjoyed this recipe, but changed the crust slightly. I added 3 Tbsp sugar, added almond flavoring and vanilla flavoring and used chopped pistachio nuts instead of walnuts. I baked it for 25 minutes. The crust then had a cookie taste and everyone liked it. I found that I couldn't really taste the cream cheese layer so next time I will double that layer. Read More
(28)
Rating: 5 stars
04/26/2006
yummy used sugar free cool whip sugar free pudding low fat milk low fat creamcheese and the regular confectionary sug in cream cheese mixture. Will try w/ chocolate pud next time. Read More
(20)
Advertisement
Rating: 3 stars
07/23/2003
The cream layer was great but the pistachio pudding layer was too sweet and fake tasting. Read More
(12)
Rating: 4 stars
06/09/2008
I have made it as the recipe is and I have also cut the recipe in half (4 servings) and made it in a ready made graham cracker crust from the store. Either way love it. The cream cheese filling is a great base for other types of pudding pies. Thank you for sharing. Read More
(12)
Rating: 5 stars
08/25/2004
This pie is an all time favorite. My Aunt made it every christmas. I was so excited when I found you had the recipe on here. Thanks it is now a regular dessert in our house. turns out perfect every time. Read More
(9)
Advertisement
Rating: 4 stars
12/23/2009
Very good, but the frozen whipped topping gives it a slight chemical-like taste (I just don't care for the stuff). This is a wonderful recipe; I'll just make it with real whipped cream next time. It will really make a difference (as might some shaved chocolate, either white or regular). Nice complexity, with the crunch crust, rich cream cheese layer and creamy pudding & topping. Took to a work potluck and people went crazy. Brought the few remaining pieces home and they were devoured for dessert. Delicious. I also only added 3/4 cup powdered sugar vs. the prescribed 1 cup and glad I did. Was not overly sweet this way. Highly recommend (but remember the real whipped cream!). Read More
(7)
Rating: 5 stars
01/07/2012
Really really good!!! I would recommend doubling the cream cheese filling and adding a bit of sugar to the crust. Read More
(7)
Rating: 4 stars
08/29/2002
A nice cool desert. Actual prep time isn't very long and the cooling time between crust and fillin gives a chance to take a break. The only problem I had was with the crust...not really a problem it just wasn't as firm as I expected. Made spreading the filling a little tricky for me. (I'm a rookie) Read More
(6)
Advertisement