PISTACHIO DESSERT
When I first fixed dinner for my father in law, he put this in his mouth and just sit there, I had no idea, I thought he wanted to spit it out, but once he swallowed it, he said he loved it and just wanted to hold it in his mouth. This was his very favorite, and everyone loves this. The cream cheese layer is sometimes hard to spread, I use the back of a large spoon and run cold water over it. Prep time includes 4 hours in the fridge before serving.
Provided by Melaine
Categories Dessert
Time 4h15m
Yield 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 281.4, Fat 20.8, SaturatedFat 11.5, Cholesterol 41.2, Sodium 131.8, Carbohydrate 22.2, Fiber 0.7, Sugar 13.5, Protein 2.9
THE BEST PISTACHIO DESSERT EVER!
Make and share this The Best Pistachio Dessert Ever! recipe from Food.com.
Provided by SafrankaLady
Categories Dessert
Time 40m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Crust: Put flour and butter into bowl. Mix until crumbly. Stir in pecans.
- Press into ungreased 8x8 or 9x9 pan.
- Bake at 350 F for 15 minute Cool.
- Filling:.
- Mix cheese and sugar together well. Spread over cooled shortbread crust.
- Beat pudding mix with milk until thickened. Pour over cheese-sugar layer.
- Chill a few minutes to firm.
- Whip Cream until stiff. Spread over pudding layer.
- Sprinkle with slivered almonds.
PISTACHIO PINEAPPLE DESSERT
Steps:
- HEAT oven to 350 degrees F. Combine cookie crumbs and butter. Press firmly into bottom of ungreased 9-inch springform pan or 13 x 9-inch baking pan. Bake 8 to 10 minutes. Cool.
- BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk, lime juice and pudding mix until smooth. Stir in pineapple. Fold in whipped cream. Pour into prepared pan.
- CHILL 6 hours or overnight. Garnish as desired.
PISTACHIO BAR DESSERT
Delight the party with this Pistachio Bar Dessert. Dark crust and two lush fillings will put our Pistachio Bar Dessert first on every guest list.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 32 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.9442 g
LAYERED PISTACHIO PUDDING DESSERT
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FLUFFY PISTACHIO DESSERT
Conveys Christine Strouf of St. Nazianz, Wisconsin. "This creamy, lightly sweet torte is one of my family's favorites, even with the low-fat, low-sugar ingredients."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 24 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 153 calories, Fat 6g fat, Cholesterol 2mg cholesterol, Sodium 206mg sodium, Carbohydrate 17g carbohydrate, Fiber 4g protein.
PISTACHIO SEMIFREDDO
Categories Food Processor Mixer Dairy Egg Nut Dessert Frozen Dessert Pistachio Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 2 quarts
Number Of Ingredients 5
Steps:
- Pulse 1 cup pistachios with 1/2 cup plus 2 tablespoons sugar in a food processor until very finely ground. Add remaining 1/2 cup pistachios and pulse until just coarsely ground.
- Beat egg whites in a bowl with an electric mixer at medium speed until they just hold soft peaks. Beat in remaining 1/4 cup plus 2 tablespoons sugar, a little at a time, then increase speed to high and beat until meringue just holds stiff, glossy peaks.
- Beat cream with almond extract in a wide bowl with mixer at high speed until it just holds soft peaks.
- Fold meringue into cream gently but thoroughly, then fold in nut mixture in same manner. Spoon into a 2-quart dish and freeze, covered, until firm enough to scoop, about 4 hours. Let soften slightly before serving.
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