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Pistachio Cream Cheese Pie

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 4 hr
Category: Desserts Sub Category: Pies

what you need
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 Tbsp. cold milk
  • 1/4 cup sugar
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 1 HONEY MAID Graham or OREO Pie Crust
  • 1-2/3 cups milk
  • 1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding & Pie Filling
  • 1/4 tsp. almond extract
  • 4 drops green food coloring (optional)
  • 1/2 cup KRAFT Chocolate Topping or Chocolate Syrup
make it
BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended. Gently stir in 1 cup of the whipped topping. Spread onto bottom of crust.

POUR 1-2/3 cups milk into another large bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Immediately stir in the remaining whipped topping, extract, and food coloring. Spread over cream cheese layer in crust. Top with chocolate topping or syrup.

REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.
Notes
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