"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, July 19, 2015

Pistachio Milnot Cheese Cake

I have had this version of the Milnot cheese cake in my head for a couple months now.  I finally got it together this weekend.  This is a very soft, light cheese cake that will put a smile on your face and asking for seconds!

(Please ignore the fact that the Pistachios in this picture are "flavored" Salt and Pepper)  Use regular crushed Pistachios as a topping if desired.

1 Envelope Knox gelatin
1/2 cup boiling water
2 tablespoons sugar

1 8-oz. pkg. cream cheese
1 cup sugar
1 Box Jello Instant Pistachio Pudding
1 Cup Half and Half
1 12-oz. can MILNOT, whipped
Green food coloring to deepen the color if desired.  None added to this recipe.

3 cups Oreo crumbs
1/2 cup butter or margarine, melted

Mix the gelatin and 2 tablespoons of sugar then dissolve gelatin in boiling water. Chill until slightly thickened. 
Cream together cheese, sugar, pudding and slowly add Half and Half ; add gelatin and blend well. 
Fold in stiffly whipped MILNOT. (This can be done with electric mixer.)  I whipped the Milnot at room temp.  Do not add anything while whipping, it will break.
Mix Oreo Cookie crumbs and melted butter together; pack 2/3 of mixture on bottom and sides of spring form pan or a 9x13x2-inch pan (or larger). 
Add filling and sprinkle with remaining crumbs. Chill several hours (or overnight). 
Cut or slice and serve plain or garnished with Crushed Pistachios. 
Serves 12-16

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