Betty Crocker Pistachio Cookie Recipes

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COOL PISTACHIO DESSERT

Just what you ordered! A cool do-ahead dessert that serves a crowd, too!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 24

Number Of Ingredients 10



Cool Pistachio Dessert image

Steps:

  • Heat oven to 400°F. Grease 15x10x1-inch pan. In 2 1/2-quart saucepan, heat butter and water to rolling boil. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs all at once; continue beating until smooth. Spread dough in pan.
  • Bake about 30 minutes or until golden brown. Cool completely, about 30 minutes. (Crust will be puffy and uneven.)
  • In large bowl, beat cream cheese and 1/4 cup of the milk with electric mixer on low speed until smooth. Add remaining milk and the pudding mix (dry). Beat about 2 minutes or until smooth and slightly thickened; immediately spread over crust. Spread with whipped topping.
  • Refrigerate uncovered at least 1 hour but no longer than 24 hours. Just before serving, drizzle with chocolate syrup and sprinkle with nuts. For servings, cut into 6 rows by 4 rows. Store in refrigerator.

Nutrition Facts : Calories 155, Carbohydrate 16 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 200 mg

1/2 cup butter or margarine
1 cup water
1 cup Gold Medal™ all-purpose flour
4 eggs
1 package (8 oz) cream cheese, softened
3 cups milk
2 packages (4-serving size each) pistachio instant pudding and pie filling mix
1 container (8 oz) frozen whipped topping, thawed (3 1/2 cups)
1/4 cup chocolate-flavor syrup
Chopped pistachio nuts, if desired

PISTACHIO CREAM BARS

Pistachio flavors abound in these dreamy and creamy bars, from the cookie crust to the filling.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h10m

Yield 24

Number Of Ingredients 11



Pistachio Cream Bars image

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • In large bowl, beat butter and 2/3 cup powdered sugar with electric mixer on low speed until blended. Beat on medium speed until light and fluffy. Beat in flour and baking powder. Stir in nuts. Press dough in bottom of pan.
  • Bake 30 to 35 minutes or until golden brown. Cool completely in pan on cooling rack, about 1 hour.
  • In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. In another medium bowl, beat cream cheese and 1 cup powdered sugar on medium speed 1 minute or until creamy. Fold in vanilla and 1 1/2 cups of the whipped cream. Spread over baked crust. Refrigerate.
  • In medium bowl, mix dry pudding mix and 1 cup milk as directed on package. Refrigerate 5 minutes. Fold in remaining whipped cream. Spread over cream cheese layer. Refrigerate at least 2 hours or until chilled. Cut into 6 rows by 4 rows. Garnish with additional chopped nuts, if desired. Store covered in refrigerator.

Nutrition Facts : Calories 287, Carbohydrate 23 g, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 204 mg

1 cup butter, softened
2/3 cup powdered sugar
2 cups Gold Medal™ all-purpose flour
1/4 teaspoon baking powder
1/2 cup finely chopped pistachio nuts
1 1/2 cups whipping cream
2 packages (8 oz each) cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla
1 box (4-serving size) pistachio instant pudding and pie filling mix
1 cup milk

PISTACHIO CAKE I

This is a very good tasting cake, and easy to make.

Provided by Cheryl

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 1h30m

Yield 14

Number Of Ingredients 7



Pistachio Cake I image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, mix together cake mix, 1 package pudding, water, eggs, and oil. Pour into a greased and floured Bundt pan.
  • Bake at 350 degrees F (175) degrees C for 45 minutes, or until done. Allow to cool.
  • To Make Frosting: In a mixing bowl, combine 1 package instant pudding, milk, and instant whipped topping mix. Beat until thick, and spread on the cooled cake.

Nutrition Facts : Calories 328.4 calories, Carbohydrate 39.2 g, Cholesterol 69 mg, Fat 17 g, Fiber 0.3 g, Protein 5 g, SaturatedFat 4.9 g, Sodium 383.1 mg, Sugar 29.3 g

1 (3.4 ounce) package instant pistachio pudding mix
1 (18.25 ounce) package white cake mix
5 eggs
½ cup vegetable oil
1 ½ cups water
1 ½ cups milk
2 (1.5 ounce) envelopes instant dessert topping

CRANBERRY-PISTACHIO BISCOTTI

Prize-Winning Recipe 2006! Pudding mix and cookie mix are the secrets to an easy twice-baked Italian classic cookie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 40

Number Of Ingredients 8



Cranberry-Pistachio Biscotti image

Steps:

  • Heat oven to 375°F. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Stir in pistachios and cranberries. Divide dough in half. On each of 2 ungreased cookie sheets, shape half of dough into 15x2-inch log.
  • Bake 18 to 20 minutes or until golden brown. Cool on cookie sheets 20 minutes. Reduce oven temperature to 250°F. Place logs on cutting board. Cut crosswise into 3/4-inch slices. Place slices cut sides down on ungreased cookie sheets.
  • Bake 40 minutes, turning once. Immediately remove from cookie sheets to cooling racks. Cool 10 minutes. With small, fine strainer, lightly sprinkle powdered sugar over tops of cookies. Store loosely covered.

Nutrition Facts : Calories 100, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 9 g, TransFat 1/2 g

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 box (4-serving size) pistachio instant pudding and pie filling mix
1/4 cup Gold Medal™ all-purpose flour
1/2 cup butter or margarine, melted
2 eggs
1/2 cup dry-roasted salted pistachio nuts, finely chopped
1/2 cup dried cranberries
2 tablespoons powdered sugar

CRANBERRY-PISTACHIO BISCOTTI (COOKIE MIX)

Make and share this Cranberry-Pistachio Biscotti (Cookie Mix) recipe from Food.com.

Provided by Mom2Rose

Categories     Dessert

Time 3h30m

Yield 40 biscotti, 40 serving(s)

Number Of Ingredients 8



Cranberry-Pistachio Biscotti (Cookie Mix) image

Steps:

  • Heat oven to 375°F
  • In large bowl, stir together cookie mix, pudding mix and flour.
  • Stir in melted butter and eggs until soft dough forms.
  • Stir in pistachios and cranberries.
  • Divide dough in half.
  • On each of 2 ungreased cookie sheets, shape half of dough into 15x2-inch log.
  • Bake 18 to 20 minutes or until golden brown.
  • Cool on cookie sheets 20 minutes.
  • Reduce oven temperature to 250°F
  • Place logs on cutting board.
  • Cut crosswise into 3/4-inch slices.
  • Place slices cut sides down on ungreased cookie sheets.
  • Bake 40 minutes, turning once.
  • Immediately remove from cookie sheets to cooling racks.
  • Cool 10 minutes.
  • With small, fine strainer, lightly sprinkle powdered sugar over tops of cookies.
  • Store loosely covered.

1 (17 1/2 ounce) package betty crocker sugar cookie mix
1 (3 1/2 ounce) box instant pistachio pudding mix (4 serving size)
1/4 cup all-purpose flour
1/2 cup butter or 1/2 cup margarine, melted
2 eggs
1/2 cup dry-roasted salted pistachio nut, finely chopped
1/2 cup dried cranberries
2 tablespoons powdered sugar

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