PISTACHIO SQUARES
A good friend and former co-worker brought these squares to a baby shower a number of years ago. Makes for a very delicious dessert to take to a family gathering or any occasion and guaranteed you'll get lots of requests for the recipe. Bet when you try them, you won't be able to stop at just one!!!
Provided by Nova Scotia Cook
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Mix first layer and press into 9 x 13 pan. Bake at 350 degrees for 15 minutes.
- Combine ingredients for second layer and spread on first layer.
- Mix pudding and milk; spread over second layer.
- Spread remaining Cool Whip over third layer.
- Sprinkle with chopped nuts.
- Place in refrigerator until ready to serve.
PISTACHIO LIME SQUARES
Steps:
- Preheat the oven to 350 degrees and lightly butter an 8 x 8-inch baking pan.
- In a medium mixing bowl, combine the flour, butter, confectioners sugar, and salt and rub the mixture between your fingertips until it is the consistency of large moist breadcrumbs. Press the sweet dough evenly onto the base and about 1 inch up the sides of the prepared baking pan, and place the pan in the freezer for 10 minutes to firm the pastry. Bake in the center of the oven for 30 to 35 minutes, or until the pastry is firm and golden brown all over.
- Meanwhile, in a large bowl, beat the eggs together with the sugar until the sugar is dissolved and the mixture is pale. Beat in the baking powder, lime zest, lime juice, and salt. Stir in the pistachio nuts. Pour this mixture over the prebaked crust, making sure that the pistachios are evenly distributed, and return to the oven for 20 to 25 minutes more, or until the filling is set and puffy. Transfer the pan to a rack to cool and refrigerate for at least 1 and preferably 2 hours, or overnight, tightly covered. Just before serving, sift a little confectioners sugar over the top and cut into squares.
PISTACHIO SQUARES RECIPE - (4.4/5)
Provided by KimberlySeverino
Number Of Ingredients 8
Steps:
- ● Mix butter, flour and nuts. Press into 13/9 pan. ● Mixture will be coarse. ● Bake at 350*F for 15 minutes. ● Mix cream cheese, confectioners' sugar, and ½ carton cool whip. ● Spread mixture over cooled crust. ● Whip pudding & milk. ● Spread on top of cream cheese mixture ● Spread remaining cool whip over pudding. ● Cut into squares & serve!
PISTACHIO & MILK CHOCOLATE SQUARES
Try something different with Sarah Cook's Pistachio & milk chocolate squares - you won't be able to stop at just one piece!
Provided by Sarah Cook
Categories Treat
Time 1h20m
Yield Cuts into 16 squares
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Whizz 125g of the pistachios, 75g of the chocolate and about half the sugar in a food processor until very finely chopped. Tip into a bowl with remaining sugar, butter, eggs, flour and milk, plus a pinch of salt, and beat. Scrape into the tin and bake for 35-45 mins until a skewer poked in comes out clean. Cool.
- Melt the remaining milk chocolate, stir in the soured cream and cool until spreadable. Trim the edges off the cake, then split in half. Spread a little icing over the base, sandwich the top of sponge back on. Spread remaining icing over the top, roughly chop the remaining pistachios and scatter them over. Cut into 16 squares to serve.
Nutrition Facts : Calories 342 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.35 milligram of sodium
MOM'S PISTACHIO SQUARES
My mother has been making this dessert for years now for parties, showers, potlucks, etc..always to rave reviews. These are nice & light as opposed to other rich desserts and are very yummy!
Provided by Rhonda J
Categories Dessert
Time 43m
Yield 1 9x13 pan
Number Of Ingredients 11
Steps:
- For 1st Layer: Cream butter,sugar& flour,add nuts.
- Press in a greased 9x13 pan.
- Bake 10 mins.
- at 325.
- For 2nd Layer: Mix cream cheese and sugar at high speed and blend in Cool Whip.
- Spread over COOLED first layer.
- For 3rd Layer: Mix pudding and milk and place in the fridge for 3 minutes and pour over second layer.
- Spread top of dessert with additional Cool Whip (500ml.) and sprinkle with chopped nuts.
MOM'S PISTACHIO DESSERT
I found this in mom's recipe file after she died and knew I just had to make sure I had a copy of it. What better place to put the recipe than here, since that means I can print it from anywhere I can get online? As a child it was one of my favorite desserts, even though mom only made it for pot-lucks and such. She usually made it with walnuts. She also noted that this could be frozen. I need to try this with 1 cup whipping cream whipped for the top layer and not in the cream cheese layer. (I'm trying to get away from using Cool Whip.)
Provided by Vyrianna
Categories Dessert
Time 45m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Crust: Combine flour, butter, nuts and sugar and bake in 9x13 pan at 375° for 15 minutes. Cool.
- 1st layer: Mix cream cheese, 1/2 carton Cool Whip, and powdered sugar and spread on crust.
- 2nd layer: Beat pudding mix and milk for 2 minutes. Then spread on top.
- 3rd layer: Top with remaining Cool Whip. Ganish with additional nuts or chopped cherries.
Nutrition Facts : Calories 371.5, Fat 26.4, SaturatedFat 16.9, Cholesterol 58.4, Sodium 186.8, Carbohydrate 29.4, Fiber 0.7, Sugar 14, Protein 5.6
CREAMY PISTACHIO DESSERT SQUARES
Serve these Creamy Pistachio Dessert Squares with coffee. These Creamy Pistachio Dessert Squares include cream cheese, Irish cream and pistachio pudding.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 18 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Mix flour, granulated sugar and coffee granules in medium bowl until blended. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in 2 Tbsp. nuts. Press onto bottom of 13x9-inch pan. Bake 12 to 15 min. or until lightly browned. Cool completely.
- Beat cream cheese and powdered sugar with whisk until blended. Gently stir in 1 cup COOL WHIP. Spread evenly over crust.
- Beat pudding mixes, milk and liqueur in large bowl with whisk 2 min. Pour over cream cheese layer in pan. Let stand 5 min. Spread with remaining COOL WHIP; sprinkle with remaining nuts. Refrigerate 1 hour or until ready to serve.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
LAYERED PISTACHIO DESSERT (USES JELL-O PUDDING MIX)
This recipe reminds me of those big, fun family dinners we used to have when I was a kid. This is one of my favorite recipes of my grandmother's. The layers consist of a nutty baked bottom crust, creamy cheesecake-like center and top layer of pistachio pudding. If desired, you could also use any other flavor of pudding mix. Yummy!
Provided by MarthaStewartWanabe
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 510.2, Fat 37.8, SaturatedFat 20.5, Cholesterol 71.8, Sodium 236.9, Carbohydrate 37.5, Fiber 1.3, Sugar 18.1, Protein 7.9
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