Mom'S Gorgonzola Pistachio Torta

• 1 pound Gorgonzola, crumbled
• 1/2 cup green onion, minced
• 1 cup pistachios, shelled, toasted, and chopped
• 1/2 cup butter, softened
• 2 pounds cream cheese, softened
• 1/2 pound Gorgonzola cheese, crumbled
• 1/2 cup yogurt
• 1/2 cup sour cream, fat free
• 1 package Knox gelatin
• 1 cup milk
• 1 shallot, chopped
• 1/4 cup fresh parsley, chopped
• 3 tablespoons Madeira or port wine
• 1 pinch white pepper

1. Mix together 1 pound Gorgonzola, minced green onion and pistachios. Mix in food processor the butter, cream cheese, 1/2 pound Gorgonzola, yogurt, sour cream, gelatin softened in milk, then heated in microwave to dissolve, shallots, parsley, wine, and white pepper to taste. Oil a straight-sided mold and line with plastic wrap which extends up beyond the top. Make layers, first of pistachio mixture, then 1/3 of creamed mixture, then pistachios, etc., ending with cream. Fold plastic wrap over top and press gently to compress. Refrigerate at least 1 hour. Unmold inverted to serve with crackers, apple, pear slices, or cucumber slices. This makes a festive mold for holiday buffets.

gorgonzola, green onion, pistachios, butter, cream cheese, gorgonzola cheese, yogurt, sour cream, gelatin, milk, shallot, fresh parsley, madeira, white pepper

Taken from www.epicurious.com/recipes/member/views/moms-gorgonzola-pistachio-torta-5b9f036b235f7606710f08ea (may not work)