Dads Pistachio Pudding Food

DAD'S PISTACHIO PUDDING

Steps:

• Mix all ingredients in the order given, and refrigerate 3-4 hours or overnight.
• Stir and fluff when done, and serve chilled.
• YUM! :).

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 PUDDING PIE

Steps:

• Put the pistachios in a high speed blender. In a medium saucepan, gently bring coconut milk and salt (if using unsalted pistachios) to a boil, stirring with a rubber spatula. Pour over the pistachios. Put the lid on the blender and let steep for 5 to 10 minutes. Blend until smooth and transfer back to the saucepan.
• In a large, 8-cup liquid measure or a large mixing bowl, whisk the eggs, egg yolks, sweetened condensed milk and cornstarch until fully combined with no lumps.
• Gently bring the pistachio mixture to a boil over medium heat (it will be pretty thick), stirring and scraping the bottom continuously. Ladle about 1/3 cup of the pistachio mixture into the egg mixture, whisking vigorously. Add another 1/3 cup, whisking again. Pour the tempered egg mixture back into the saucepan and cook over low to medium heat until the pudding is bubbly and thick. Continue to whisk, alternating between this and scraping the bottom with a wood spoon. This will take around 6 to 8 minutes.
• Remove from the heat and add the rose water if using and the almond extract. Add in the food coloring if using and stir to combine. Set aside to cool completely, or cool over an ice bath. Pour into the crust and refrigerate until set- at least 4 hours or overnight.
• Once the pie is set, add a dollop of whipped cream on top.
• Decorate with dried rose petals, chopped pistachios and serve. Keep refrigerated.
• Set an oven rack in the middle position. Preheat the oven to 350 degrees F.
• In the food processor, pulse the cookies into fine and evenly-sized crumbs. Add the melted butter and salt and process until the mixture starts to clump. Transfer to a 9-inch pie dish. Using the flat bottom of a dry measuring cup (or a drinking glass) press the crumbs into an even layer on the bottom and sides. Bake in the oven for 6 to 8 minutes. Remove from the oven and set aside to cool completely.
• Just before serving the Pistachio Pudding Pie, whip heavy cream and powdered sugar to soft peaks.

PISTACHIO PUDDING CAKE

Steps:

• Mix all the cake ingredients together and pour into two 9" cake pans or one bunt pan.
• Place in oven for 35 -45 minutes at 350 degrees or until a toothpick poked into the center of the cake comes out cleanly. Let the cake cool completely before frosting.
• Pistachio Icing.
• Place your bowl and beaters from your electric mixer in the fridge for 10-15 minutes.
• Once the bowl and beaters are chilled start to mix the heavy cream and one box of Instant Pistachio pudding slowly at first then gradully increase to the maximum speed of your mixer till you have soft peaks. Don't beat it for too long or you'll have Pistachio butter -- LOL.

LEMON PISTACHIO PUDDING

Steps:

• Combine butter, graham cracker crumbs, and pecans.
• Press into the bottom of a 9" X 13" baking pan.
• Bake at 350 for 12 to 15 minutes.
• Let cool.
• Combine cream cheese, 1 cup Cool Whip, and powdered sugar.
• Spread over cooled crust.
• Refrigerate until firm.
• Combine lemon pudding with 1 1/2 cups milk.
• Whisk or mix with a mixer at high speed until pudding thickens.
• Spread over cream cheese layer.
• Refrigerate until firm.
• Repeat using the pistachio pudding and 1 1/2 cups of milk.
• Top the whole thin with a tub of Cool Whip.
• Refrigerate until ready to serve. (at least a couple hours).