Pistachio Cream Cheese Pie Food

PISTACHIO CREAM PIE

Steps:

• Whip cream cheese using an electric mixer for about 1 minute. Add in milk and pudding mixes. Mix 2-3 minutes, until mixture thickens.
• Add in whipped topping and stir to combine.
• Pour mixture into pie crust. Cover & refrigerate at least 1 hour.
• Top with additional whipped topping, cherries and crushed pistachios, if desired.

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.

PISTACHIO CREAM PIE

Steps:

• In a small bowl, beat the cream cheese, milk and pudding mix until smooth. Fold in pineapple. Spoon into crust., Spread with whipped topping; sprinkle with coconut. Refrigerate until serving.

PISTACHIO CHEESECAKE

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.

KETO PISTACHIO NO-BAKE CHEESECAKE

Steps:

• Mix in a small bowl the almond flour, chopped pistachios, sugar substitute, salt.
• To this mixture add the melted butter.
• Stir until well combined.
• Press the crust to the bottom of 4-ounce mason jars or 9-inch pie dish
• Place the mason jars with the crust in the refrigerator and proceed to make the pistachio cheesecake filling.
• In a large bowl beat on high the softened cream cheese, sour cream, sugar substitute, pistachio extract, green food coloring, and salt.
• Scape the sides of the bowl several times.
• Add the cold heavy whipping cream slowly into the cheesecake batter and whip for 3-5 minutes or until fully combined and light and airy.
• Using a piping bag or large ziplock bag with a slit on one of the corners, add the cheesecake filling into the individual jars that have the prepared crust. If making one large pie spread the filling to the prepared crust.
• Sprinkle to the tops of each mini cheesecake with chopped pistachios.
• Allow the cheesecakes to chill in the refrigerator for 15-20 minutes for the best flavor. If making one large pie make sure you chill the cheesecake for a minimum of 8 hours so that it can be served easily. See notes for details.
• Store the cheesecake in the refrigerator for up to 5 days.

PISTACHIO CREAM PIE

Steps:

• In a small mixing bowl, beat the cream cheese, milk, and pudding mix until smooth.
• Fold in the pineapple.
• Spoon mixture onto the crust.
• Spread with top with the whipped topping.
• Sprinkle with toasted coconut.
• Cover and refrigerate pie until time to serve.
• *You could sub sugar free whipped topping to make this a little more diabetic friendly. And I know the stores carry some sugar free pudding mixes, but I'm not sure if pistachio is one of them*.

HONEY PISTACHIO CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees and line your muffin pan with paper cupcake liners.

JELL-O PISTACHIO PIE

Steps:

• Make box of Jell-O Pistachio Pudding Mix according to instructions; allow to soft-set for about seven minutes. This is two minutes more than it says on the box, but it will allow it to set a little more firmly.
• With a spoon, fill graham cracker pie crust with pistachio pudding. Press the bottom of the spoon lightly onto the pudding and smooth it, using sweeping motions across the whole pie.
• Optional: Take 1/2 cup Cool Whip and place into a piping bag. For a makeshift piping bag, spoon some Cool Whip into a Zip-Loc plastic baggie and cut off one of the corners at the bottom of the bag. Pipe large dollops of Cool Whip around the pie, spacing them apart evenly.
• Put pie into refrigerator and allow to set for one hour; for a firmer pie, place in the freezer for twenty minutes.

PISTACHIO CREAM CHEESE PIE

Steps:

• BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended. Gently stir in 1 cup of the whipped topping. Spread onto bottom of crust.
• POUR 1-2/3 cups milk into another large bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Immediately stir in the remaining whipped topping, extract, and food coloring. Spread over cream cheese layer in crust. Top with chocolate topping or syrup.
• REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.

PISTACHIO CREAM PIE

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.