A Yummy Pistachio Almond Pudding Pie Perfect For Easter Food

A YUMMY PISTACHIO ALMOND PUDDING PIE PERFECT FOR EASTER

Steps:

• Preheat oven to 350 degrees. Coat a spring-form pan with cooking spray. In a medium bowl, add graham cracker crumbs and melted butter. Mix together until the crumbs are coated. Set aside 2 tablespoons for the topping. Spread the remaining crumbs evenly in the prepared pan. Pat the crumbs down. Bake for 10 minutes. Remove from oven and place in refrigerator to quickly cool. In the meantime, in a large bowl, add milk, dry pudding mix and almond extract. Beat with a wire whisk for about 2 minutes until thickened. Using a rubber spatula, gently fold in 1½ cups Cool Whip. Spoon into cooled pan. Spread evenly. To the pudding bowl add the remaining Cool Whip. Add one drop of each red and blue food coloring and gentle mix with a rubber spatula. This should create a light lavender colored batter. Spread this lavender batter evenly on top of the pistachio pudding batter. Sprinkle the top evenly with the remaining 2 tablespoons of crumbs and sliced almonds. Refrigerate for at least 3 hours to set. This can be made several days in advance. Store in refrigerator. It also freezes great.

PISTACHIO CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the flour, walnuts, and butter and mix well. Press the mixture into the bottom of a 9 x 13 inch pan. Bake in the preheated oven until the nuts are fragrant and the crust is lightly browned, 20 to 30 minutes. Cool.
• Mix together the cream cheese, vanilla, confectioners' sugar, and 1 cup whipped topping. Beat well, and spread the filling over the cooled crust. Refrigerate for 1 hour.
• Mix the instant pudding with milk until thick. Spread the pudding over the cream cheese layer. Top with remaining whipped topping, sprinkle with nuts, and decorate with maraschino cherries.

PISTACHIO PUDDING PIE

Steps:

• mix dry pudding mix with crushed pineapple.
• whip in cool whip lite.
• pour into baked pie shell.
• refrigerate until set.

EASTER PISTACHIO ALMOND PUDDING PIE

Steps:

• Preheat oven to 350 degrees. Coat a spring-form pan or pie pan with cooking spray.
• In a medium bowl add graham cracker crumbs and melted butter. Mix together until the crumbs are coated. Set aside 2 tablespoons for the topping.
• Spread the remaining coated crumbs evenly in the prepared pan. Pat the crumbs down.
• Bake for 10 minutes. Remove from oven and place in refrigerator to quickly cool.
• In the meantime, in a large bowl, add milk, dry pudding mix, and almond extract. Beat with a wire whisk for about 2 minutes until thickened. Using a rubber spatula, gently fold in 1½ cups Cool Whip. Spoon into cooled pan. Spread evenly.
• To the pudding bowl add the remaining Cool Whip. Add one drop of each red and blue food coloring and gentle mix with a rubber spatula. This should create a light lavender colored batter. Spread this lavender batter evenly on top of the pistachio pudding batter.
• Sprinkle the top evenly with the remaining 2 tablespoons of crumbs and sliced almonds.
• Refrigerate for at least 3 hours to set. Easter Pistachio Almond Pudding Pie can be made several days in advance. Store in refrigerator. It also freezes great.

EASTER PIE

Steps:

• Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
• Preheat the oven to 375 degrees F.
• Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet.
• Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely.
• Brush completely with melted butter.
• Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes.
• Transfer the pan to a rack and cool completely.
• Sift powdered sugar over the pie and serve.

EASY PISTACHIO PUDDING PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Mixture will be thick.)
• Spoon 1-1/2 cups pudding into crust; top with marshmallows. Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over marshmallow layer in crust.
• Refrigerate 3 hours. Top with remaining COOL WHIP just before serving.

EASY BANANA AND PISTACHIO PUDDING PIE

Steps:

• Preheat over to 450 degrees to bake the pre-made piecrust and follow package directions.
• Mix the milk with the instant pudding for 1 minute on medium.
• Slice the bananas into a bowl and mix with the lemon juice.
• Layer the bananas into the bottom of the baked and cooled piecrust.
• Pour the instant pudding mix over and smooth it to the edges.
• Let it chill and set in the refrigerator. Spread Cool Whip on top and sprinkle with the crushed pistachio nuts.

FROSTY CRANBERRY AND ALMOND PIE

Steps:

• In a bowl, beat cream cheese and sugar until light.
• Stir in cranberry sauce.
• Fold in whipped topping.
• Spoon into crusts.
• Cover and freeze for up to 3 months.
• Remove from the freezer 10-15 minutes before serving.
• Garnish with toasted almonds and additional whipped topping if desired.