Pistachio And Cardamom Ice Cream Dessert Food

PISTACHIO ICE CREAM DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cracker crumbs and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of a 9x13-inch baking dish.
• Bake in preheated oven until crust is lightly browned and smells toasted, about 15 minutes. Remove from the oven and cool.
• Mix ice cream, pudding mix, and milk together in a bowl until combined; spread evenly onto prepared crust. Spread whipped topping over ice cream mixture; top with toffee bits. Place in freezer until hardened, at least 1 hour.

PISTACHIO AND CARDAMOM ICE CREAM DESSERT

Steps:

• 1. In a food processor or a blender, process the pistachios until coarsely ground. Reserve 2 to 3 tablespoons for garnish, and leave the rest in the work bowl. Then add the ice cream, green food coloring, and cardamom seeds to the food processor and pulse a few times to mix. Transfer to an air-tight container and freeze, about 2 hours.2. To serve, place rounded scoops of ice cream in a serving platter and top with the reserved pistachios.Variation: Put scoops of vanilla ice cream on a platter. Mix 2 drops of green food color in 1 tablespoon milk and sprinkle it over the ice cream. Top with the chopped pistachios and ground cardamom seeds.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PISTACHIO CREAM DESSERT

Steps:

• In a microwave-safe 8-in. square dish, melt butter. Stir in cracker crumbs; press mixture onto bottom of dish.
• In a bowl, whisk milk and pudding mix for 2 minutes. Whisk in the ice cream, pour over crust. Cover and freeze for 2 hours.
• Spread with whipped topping; sprinkle with crushed candy bars.
• Return to the freezer until firm, but remove from the freezer approx 10 minutes before serving.