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
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
COOL PISTACHIO DESSERT
Just what you ordered! A cool do-ahead dessert that serves a crowd, too!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Grease 15x10x1-inch pan. In 2 1/2-quart saucepan, heat butter and water to rolling boil. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs all at once; continue beating until smooth. Spread dough in pan.
- Bake about 30 minutes or until golden brown. Cool completely, about 30 minutes. (Crust will be puffy and uneven.)
- In large bowl, beat cream cheese and 1/4 cup of the milk with electric mixer on low speed until smooth. Add remaining milk and the pudding mix (dry). Beat about 2 minutes or until smooth and slightly thickened; immediately spread over crust. Spread with whipped topping.
- Refrigerate uncovered at least 1 hour but no longer than 24 hours. Just before serving, drizzle with chocolate syrup and sprinkle with nuts. For servings, cut into 6 rows by 4 rows. Store in refrigerator.
Nutrition Facts : Calories 155, Carbohydrate 16 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 200 mg
PISTACHIO HEAVENLY DELIGHT
I got this recipe from a friend at a gathering we had. she shared it with me and its oh so good!
Provided by Michelle Crawford
Categories Cakes
Time 1h
Number Of Ingredients 10
Steps:
- 1. preheat oven to 350. melt your butter, mix with pecans and flour,(you can either add more pecans-less flour or vice versa, play with it) pat into a 9X13 baking pan and bake for 30 minutes. let cool
- 2. mix softened cream cheese with half cool whip and 1 cup powdered sugar. spread over crust. next mix your puddings with milk and pour over cream cheese mix and allow to set up. then top with remaining cool whip.
HOLIDAY PISTACHIO DESSERT
For my best festive menu, I make this "famous" dessert, which my children gobble up immediately. It's a hit at every gathering! -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the biscuit mix, walnuts and brown sugar. Cut in butter until mixture resembles coarse crumbs. , Press into an ungreased 13x9-in. baking pan. Bake at 375° until lightly browned, 10-12 minutes. Cool on a wire rack., In a small bowl, beat cream cheese and 1 cup confectioners' sugar until fluffy. Fold in half of the whipped cream; spread over crust. Stir remaining confectioners' sugar into remaining whipped cream; refrigerate until serving. , In another bowl, whisk milk and pudding mixes for 2 minutes. Let stand until soft-set, about 2 minutes. Spread over cream cheese layer. Cover and refrigerate for at least 4 hours before serving. , Garnish with sweetened whipped cream and, if desired, chocolate curls.
Nutrition Facts : Calories 279 calories, Fat 16g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 392mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 0 fiber), Protein 4g protein.
32 EASY DESSERT RECIPE COLLECTION
Looking for easy desserts that come together quickly? From cake pops to cookies bars to caramel lasagna, you can whip up these recipes in no time.
Provided by insanelygood
Categories Desserts Featured Recipe Roundup
Number Of Ingredients 32
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an easy treat in 30 minutes or less!
Nutrition Facts :
EASY PISTACHIO "BETTER THAN TOM CRUISE" DESSERT
I remember a version of this dessert from my teenage years as "Better than Robert Redford" but I think it's time to update the name a bit. ;) It *is* pretty darn tasty, after all.
Provided by Julesong
Categories Pie
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F and grease a 13"x9" pan.
- Combine crust ingredients (if you like, you can add 1/2 cup chopped pistachio nuts to the crust).
- Press crust mixture into the greased pan and bake at 350 degrees for 7 minutes.
- Remove from oven, set aside, and let cool completely.
- In a bowl, combine the softened cream cheese and powdered sugar until creamy.
- Fold in half of the dessert topping (Cool Whip) and carefully spread over the cooled crust.
- In another bowl, with an electric mixer beat together the pudding mix and milk at medium speed until thick (5-7 minutes).
- Pour slowly and carefully over cheese layer, using a spatula to spread without mixing with the cream cheese mixture.
- Spread the remaining Cool Whip on top and decorate as you wish with chopped pistachios, chocolate shavings, etc.
- Refrigerate for at least two hours or over night before serving.
- Makes 10 to 12 servings.
- You can also include a layer of crushed pineapple in the dessert.
Nutrition Facts : Calories 329.1, Fat 21.4, SaturatedFat 12.2, Cholesterol 59.6, Sodium 270.2, Carbohydrate 30.5, Fiber 0.5, Sugar 19, Protein 5
THIS PISTACHIO TORTE IS AN EASY DESSERT KIDS CAN MAKE FOR MOM!
Pistachio Torte is a snap for anyone to whip up, but it's especially easy for kids to make for Mother's Day!
Provided by Parade
Categories Dessert
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. In a medium bowl, use two forks to combine flour and butter (or pinch together using your hands), until dough resembles coarse crumbs. Stir in pecans. Pour into a 13 x 9-inch baking dish and use your hands or the bottom of a drinking glass to press crumbs into a smooth crust along the bottom. Bake 18 to 20 minutes, or until lightly toasted. Remove from oven and let cool to room temperature. In a medium bowl, beat cream cheese on medium speed until smooth. Scrape the bowl, add powdered sugar and beat until well combined. Fold in 1 cup thawed whipped topping. Carefully spread cream cheese mixture over prepared crust and smooth with a spatula. In a medium bowl, beat together pudding mix and milk for 2 minutes on high speed. Spread pudding mixture evenly over cream cheese layer. Spread remaining whipped topping evenly over pudding. Chill in the fridge 1 hour before serving. Kitchen Counter Per serving: 554 calories, 35g fat, 55g carb., 6g prot., 326mg sodium, 1g fiber, 63mg chol, 32g sugar
Nutrition Facts :
BEST EVER PISTACHIO PUDDING CAKE
This Best Ever Pistachio Pudding Cake is so moist and flavourful with the perfect combination of pistachio and cream. A tender pistachio-flavoured cake is topped with a simple cream cheese frosting and crushed nuts!
Provided by Chrissie (thebusybaker.ca)
Time 1h20m
Number Of Ingredients 19
Steps:
- Prepare a 9-inch by 13-inch rectangular baking pan by greasing it with butter and coating the inside of the pan evenly with a thin dusting of flour. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and sugar until light and fluffy (about 4 minutes).
- Add the pudding powder and whip on high speed until incorporated.
- Add the eggs one at a time, mixing well after each addition. Add a tiny amount of green gel food colouring after the eggs, if desired.
- Combine the milk, vegetable oil, and vanilla extract in a separate bowl or pyrex measuring cup and whisk with a fork to combine.
- Add the milk mixture to the butter mixture slowly, mixing well until combined.
- Add the flour, cornstarch, baking powder and salt, and mix on low speed just until the batter forms and no streaks of flour appear.
- Finish mixing by hand with a rubber spatula to be sure the batter is well combined (mixing with the electric mixer at this stage can cause over-mixing, so it's best to finish it gently by hand).
- Pour the batter into the prepared pan and bake at 350 degrees Fahrenheit for about 60 minutes (sometimes it requires 65 or even 70 minutes), or until a toothpick inserted into the middle of the cake comes out clean.
- Let the cake cool completely in the pan before adding the frosting.
- In a large bowl with a hand mixer, whip together the cream cheese and butter until light and fluffy.
- Add the powdered sugar one cup at a time and whip on high speed until smooth.
- Add the half and half one spoonful at a time until a spreadable consistency is reached.
- Spread the frosting over the completely cooled cake and top with chopped pistachios, if desired.
- Slice and serve.
Nutrition Facts : ServingSize 1 serving, Calories 642 kcal, Carbohydrate 81 g, Protein 6 g, Fat 34 g, SaturatedFat 22 g, Cholesterol 128 mg, Sodium 364 mg, Fiber 1 g, Sugar 64 g
PISTACHIO ICE CREAM
This easy homemade Pistachio Ice Cream recipe is luxuriously creamy with the perfect balance of sweet vanilla flavor and hints of nuttiness from crushed pistachios.
Provided by Lauren Allen
Categories Dessert
Time 8h20m
Number Of Ingredients 8
Steps:
- Add ½ cup pistachios and ¾ cup sugar to a food processor and process until finely chopped and blended.
- Add evaporated milk, cream, and salt to a saucepan over medium-low heat. Stir in the pistachio mixture. Cook, stirring occasionally, until almost simmering and sugar has dissolved, 3-4 minutes. Remove from heat.
- Add egg yolks to a bowl and whisk well. Slowly whisk 1 cup of hot milk mixture into the yolks. Pour the egg mixture into the saucepan and cook, stirring continuously, until thickened, about 8-10 minutes. (Do not allow the custard to boil.)
- Pour the custard through a fine-mesh sieve set over a bowl; discard what's left in the strainer. Cover mixture and refrigerate for several hours or overnight, until completely chilled. (Depending on the your ice cream maker, you may need to freeze the bowl of the ice cream maker overnight as well).
- Stir in almond and vanilla extract and then pour the mixture into an ice cream maker and freeze/churn according to the manufacturer's instructions.
- Stir in remaining 1/2 cup pistachios. Transfer the ice cream to a container, cover the surface with plastic wrap, and freeze until firm, at least 3 hours.
Nutrition Facts : Calories 353 kcal, Carbohydrate 23 g, Protein 6 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 151 mg, Sodium 165 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
EASY GREEN PISTACHIO CAKE
This easy Pistachio Cake recipe starts with a boxed cake mix and it is transformed into a super yummy cake that tastes homemade!
Provided by Brandie @ The Country Cook
Categories Dessert
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350F degrees. Spray a 9"x 13" baking dish with nonstick spray.
- In a medium bowl, combine dry cake mix with dry instant pistachio pudding. Mix those together until combined.
- Then add in eggs, oil and milk. Stir just until combined.
- Stir in about 6 to 8 drops of green food coloring until fully incorporated.
- Pour into prepared baking dish.
- Bake for about 25-30 minutes. If you insert a toothpick into it, it should come out clean when done.
- Allow cake to cool completely before making frosting.
- Pour instant pistachio pudding mix into a mixing bowl. Add in 1/2 cup cold milk. Stir until combined.
- Stir in the thawed whipped topping.
- Put in a few drops of green food coloring to really bring out that green color. About 5 drops or so.
- Spread frosting onto cooled cake.
- Slice and serve. If you like, sprinkle with some crushed pistachios.
Nutrition Facts : Calories 210 kcal, Carbohydrate 37 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 43 mg, Sodium 344 mg, Sugar 20 g, ServingSize 1 serving
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- Reserve 1 tablespoon nuts. Using a stand up or hand held mixer, combine the remaining nuts with butter, flour and sugar.
- Press flour mixture onto bottom of the prepared pan. Bake for 15 minutes and then set aside to cool completely.
- In a medium bowl, combine together cream cheese and icing sugar; whisk until well combined. Stir in 2 cups of Cool Whip. Spread cream cheese mixture over the cooled crust.
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- To make this No Bake Pistachio Pudding Dessert, start by adding your chocolate sandwich cookies to a food processor or large zip top bag and pulverize the cookies until they are crumbs. Move the cookie crumbs to a large bowl and stir in the melted butter until well incorporated.
- Lightly spray the bottom of a 9 x13 baking pan with non-stick spray and then push your cookie crumbs into an even layer to make your crust. Next add the contents of your pudding packages to a large mixing bowl along with 2 cups of whole milk. Using a hand mixing, beat until smooth and creamy (remember there are already little pieces of nuts in the pudding mix so won't be 'perfectly' smooth).
- Fold in 8 ounces of whipped topping (aka Cool Whip) until mixed well and then spoon pudding mixture over the cookie crust. Smooth into an even layer and then spoon on top of the pistachio layer, the remaining whipped topping and smooth until even. Sprinkle with chopped pistachio nuts, cover with plastic wrap or foil and move to the refrigerator. Let chil for at least two hours before serving. Leftovers (yeah, RIGHT!) can be recovered and refrigerated.
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