Cool Pistachio Dessert Recipes

Steps:

• Mix butter flour and pecans together.
• Press in 9 x 13 pan.
• Bake ar 350 for 15 minutes.
• Cream together cream cheese, powdered sugar and cool whip.
• Spread on cooled crust.
• Make pistachio pudding with 2 cups milk.
• Spread over cheese layer.
• Top with a thin layer of cool whip and sprinkle with nuts.
• Refrigerate for 4 hours before serving. Store in refrigerater.

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.

Steps:

• In a large bowl, beat margarine until smooth. Add flour and sugar; blend until crumbly. Stir in walnuts. , Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 375° for 10-12 minutes or until set. Cool. , In a large bowl, beat cream cheese and sour cream. Fold in whipped topping. Spread over the crust. In another bowl, combine milk and pudding mixes; beat on low speed for 2 minutes. , Spread over first layer. Carefully spread whipped topping over second layer. Sprinkle with walnuts. Chill at least 1 hour.

Steps:

• Combine cookie crumbs and butter; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
• Beat pudding mixes and milk in large bowl with whisk 2 min.; spread 1-1/2 cups onto crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in pan. Cover with remaining COOL WHIP.
• Refrigerate 4 hours or until firm. Sprinkle with toffee bits just before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cracker crumbs and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of a 9x13-inch baking dish.
• Bake in preheated oven until crust is lightly browned and smells toasted, about 15 minutes. Remove from the oven and cool.
• Mix ice cream, pudding mix, and milk together in a bowl until combined; spread evenly onto prepared crust. Spread whipped topping over ice cream mixture; top with toffee bits. Place in freezer until hardened, at least 1 hour.

Steps:

• Mix crushed crackers with melted margarine and nuts.
• Reserve some for topping.
• Pat in a 9x13 pan.
• Bake at 325 for 10 minutes or golden brown.
• When cool, mix pudding, milk and softened Ice Cream together.
• Mix well.
• Pat into baked crust.
• Put into freezer to freeze.
• When frozen, add a jar of Mrs.
• Richards Ice Cream Topping (might have to melt it a little to get it all out of jar and/or to spread around the Ice Cream layer.) When the chocolate is on then put back into freezer.
• When frozen, add Cool Whip and add the remaining cracker mixture on top of Cool Whip and put back into freezer.
• When ready to serve, set the pan out a few minutes before cutting into.
• Enjoy!

Steps:

• Press first three ingredients into a 13" x 9" pan and bake at 350 degrees for 20 minutes. Allow to cool thoroughly.
• Beat Cool Whip, cream cheese and confectionery sugar with electric mixer; spread over cooled crust.
• Beat pudding mix and milk well with electric mixer on low setting. Let mixture stand until set. Then carefully spread over cream cheese layer.
• Cover and refrigerate for one hour. Slice into 2" x 2" pieces.
• Store refrigerated for up to five days.

Steps:

• Crush Oreos for the crust (a food processor works wonders).
• Reserve 1/4 to 1/2 cup for the top of dessert, set aside.
• Combine remaining crumbs and melted butter.
• Press into the bottom of a 9"x13" cake pan.
• Set aside.
• With a mixer, combine pudding and milk, mixing well.
• Fold in Cool Whip until well blended.
• Fold in softened ice cream.
• Add food coloring to 'perk up' the color to a nice pastel green (if desired).
• Pour pudding mixture onto Oreo crust.
• Sprinkle top with remaining cookie crumbs and freeze.
• When getting ready to serve, let it sit in the refrigerator for 1 hour, or on the counter for 30 minutes.

Steps:

• Preheat oven to 350 degrees F. In a mixing bowl combine flour, pecans, butter, and sugar with a pastry blender. Pat or press into a 9 x 13 metal baking pan. Bake for 13 minutes. Cool completely before covering with next layer.
• In another mixing bowl, beat together cream cheese, powdered sugar, and 3 cups whipped topping. Spread evenly over crust.
• Prepare pudding as directed on package, but only use 3 cups milk. Spread evening over cream cheese layer.
• Spread 3 cups whipped topping on top of pudding layer. Chill for 2 hours, cut, and serve. Refrigerate any leftovers.

Steps:

• Preheat oven to 350 degrees F and grease a 13"x9" pan.
• Combine crust ingredients (if you like, you can add 1/2 cup chopped pistachio nuts to the crust).
• Press crust mixture into the greased pan and bake at 350 degrees for 7 minutes.
• Remove from oven, set aside, and let cool completely.
• In a bowl, combine the softened cream cheese and powdered sugar until creamy.
• Fold in half of the dessert topping (Cool Whip) and carefully spread over the cooled crust.
• In another bowl, with an electric mixer beat together the pudding mix and milk at medium speed until thick (5-7 minutes).
• Pour slowly and carefully over cheese layer, using a spatula to spread without mixing with the cream cheese mixture.
• Spread the remaining Cool Whip on top and decorate as you wish with chopped pistachios, chocolate shavings, etc.
• Refrigerate for at least two hours or over night before serving.
• Makes 10 to 12 servings.
• You can also include a layer of crushed pineapple in the dessert.