Pistachio Eclair Dessert Recipes

Steps:

• In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping.
• In a 13X9X2 inch dish, layer a third of the graham crackers and half of the pudding mixture. Repeat layers. Top with remaining graham crackers.
• Refrigerate for at least 1 hour.
• Spoon frosting into a microwave-safe bowl. Cover and microwave on high for 15-20 seconds or until softened; stirring once. Spread over graham crackers.
• Chill for at least 20 minutes or until frosting is set.

Steps:

• In a large bowl, whisk milk and pudding mixes for 2 minutes. Fold in whipped topping. , In a 13-in. x 9-in. dish, layer a third of the graham crackers and half of the pudding mixture. Repeat layers. Top with remaining graham crackers. Refrigerate for at least 1 hour., Spoon frosting into a microwave-safe bowl. Cover and microwave on high for 15-20 seconds or until softened, stirring once. Spread over graham crackers. Cover and refrigerate for at least 20 minutes or until frosting is set.

Steps:

• Heat oven to 425°F.
• Beat pudding mix and milk in medium bowl with mixer 2 min. Add cream cheese; mix well. Stir in COOL WHIP. Refrigerate until ready to use.
• Bring water, butter and sugar to boil in medium saucepan on medium heat, stirring occasionally with wooden spoon. Add flour; stir until blended. Cook and stir 3 min. or until dough forms ball that pulls away from side of pan. Remove from heat; let stand 5 min.
• Add eggs, 1 at a time, mixing well after each addition.
• Cover baking sheet with parchment. Spoon éclair dough into pastry bag fitted with star or round tip. Use to pipe dough into 15 (4-inch) logs, 1 inch apart, on prepared baking sheet.
• Bake 20 min. Reduce oven temperature to 350ºF. Bake éclairs additional 25 min. Turn oven off; open oven door slightly. Let éclairs stand in oven 15 min. Transfer to wire rack; cool completely. Use serrated knife to cut off top third of each éclair; discard tops or reserve for another use. Use your fingers to remove and discard soft insides of éclairs.
• Spoon pudding mixture into clean piping bag fitted with star tip. Use to pipe pudding mixture into éclair shells. Top with blackberries and pistachios.

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.