Grandmas Pistachio Dessert Food

FLUFFY PISTACHIO DESSERT

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.

GRANDMA'S PISTACHIO DESSERT

Steps:

• Preheat oven to 350.
• Beat together the sugar and butter until creamy.
• Add in the egg and mix until combined.
• Add the flour, salt baking soda and cream of tartar until combined.
• Press the cookie dough into a 9x13 baking dish that has been sprayed with cooking spray.
• Cook for 20 minutes, or until the edges start to brown.
• Remove and allow to cool completely.
• While the cookie crust is cooling, whip together the pistachio pudding and milk until it starts to thicken.
• Pour it over the cooled cookie crust and place in the fridge.
• Pour heavy whipping cream into a chilled bowl.
• Using a stand or hand mixer, mix for 2-3 minutes until soft peak form.
• Add your sugar and vanilla.
• Mix for an additional minute until it the peaks are firmer.
• Spread the whipped cream over the pistachio pudding, cover and let chill for about an hour.

GRANDMA OVERGAARD'S PISTACHIO CAKE

Steps:

• 1. Preheat Oven to 350 Degrees. Spray an Angel Food Cake pan(grandma's choice)or a Bundt Pan(my choice) and dust with some flour.
• 2. Mix all ingredients well and pour into pan. Bake until done, about 35-40 min.Let cool. Turn on to cake pedestal.
• 3. Mix Powder Sugar with either water or milk(your preference) and use a spoon to pour glaze over cake. *Alternate: Dust with Powder Sugar, and a dab of whipped cream.
• 4. This cake is very dense and unbelievably moist. This is an excellent cake for a Tea Party! or when you are just having guests over for Cake and Coffee!

PISTACHIO DESSERT

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.

GRANDMA'S PISTACHIO CAKE

Steps:

• Mix all ingredients except almond extract for 2 minutes.
• Add almond extract, mix.
• Pour into a well-greased bundt pan.
• Bake at 350 degrees for 50 minutes or until done.
• Cool 20 minutes on rack, not upside down.
• **My mom drizzles white frosting (canned- like Duncan Hines or your preferred brand & heats in microwave for a few seconds) on the top of the cake and then puts sprinkles on top. It's delicious.

REFRIGERATOR PISTACHIO DESSERT

Steps:

• Heat oven to 350 degrees.
• Grease 9" x 13" pan.
• In small bowl, combine flour and margarine until crumbly.
• Stir in pistachios; pat into prepared pan.
• Bake at 350 degrees for 18 to 22 minutes or until light golden brown; cool.
• In small bowl, combine cream cheese and powdered sugar until smooth and creamy.
• Fold in 1/2 carton of whipped topping; spread over cooled crust.
• In large bowl, beat pudding mix and milk at medium speed until thickened, about 5 minutes.
• Pour mixture carefully over cheese layer.
• Spread with remaining whipped topping.
• Refrigerate several hours or overnight.