Pistachio Cheese Torte Food
FLUFFY PISTACHIO DESSERT
Conveys Christine Strouf of St. Nazianz, Wisconsin. "This creamy, lightly sweet torte is one of my family's favorites, even with the low-fat, low-sugar ingredients."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 24 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 153 calories, Fat 6g fat, Cholesterol 2mg cholesterol, Sodium 206mg sodium, Carbohydrate 17g carbohydrate, Fiber 4g protein.
PISTACHIO TORTE
This is an easy to make torte. There aren't any pistachios actually in it. The flavor comes from pistachio pudding. For the nuts in the crust you can use pecans or walnuts. You can change the torte by changing the flavor of pudding.
Provided by Teaspoon
Categories For Large Groups
Time 1h20m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- For the crust, mix together the flour, butter and nuts.
- Press in the bottom of a 9 x 13 pan.
- Bake at 325 for 15 minutes.
- Let cool.
- Mix the cream cheese, powdered sugar and 1 cup cool whip.
- Spread on top of crust.
- Mix well the pudding and milk.
- Pour on top of cream cheese mixture and let set.
- Top with remaining cool whip.
- May top with chopped nuts if desired.
PISTACHIO CHEESE DIP
Steps:
- In a medium microwave-safe bowl, microwave the pistachios on high for 1 minute to toast them. Allow to cool completely, about 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, Cheddar cheese, mayonnaise, and milk until smooth. Add the parsley, vinegar, garlic salt, onion powder, white pepper, salt, and dill. Fold in the pistachios.
- Transfer to a serving bowl, cover with plastic wrap, and refrigerate for 30 minutes to 1 hour before serving with crackers or pita chips.
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
PISTACHIO CHEESECAKE
This appealing dessert, with its pretty pistachio filling, almond crust and chocolate drizzle, is creamy smooth. I created it one Christmas Eve and my family raved about it. I've never seen cheesecake disappear so quickly! -Karen Ankerson, Manistee, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flour and almonds; cut in butter until crumbly. Press onto the bottom and 1-1/4 in. up the sides of a greased 10-in. springform pan. Bake at 400° for 10 minutes. , Meanwhile, in a large bowl, beat cream cheese, milk and pudding mixes until smooth. Add eggs; beat on low speed just until combined. Pour over crust. , Place pan on a baking sheet. Reduce heat to 350°. Bake for 55-60 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Slice cheesecake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios if desired.
Nutrition Facts : Calories 344 calories, Fat 18g fat (10g saturated fat), Cholesterol 121mg cholesterol, Sodium 269mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 8g protein.
PISTACHIO CREAM PIE
This pie has a walnut crust and two uncooked layers--cream cheese and pudding. It's made in a 9x13-inch baking dish.
Provided by MARBALET
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 1h45m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 761.7 calories, Carbohydrate 76.7 g, Cholesterol 83.9 mg, Fat 47.1 g, Fiber 1.2 g, Protein 9.4 g, SaturatedFat 30.8 g, Sodium 618.7 mg, Sugar 50 g
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 :
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