PISTACHIO ICE CREAM DESSERT
This is a refreshing, light dessert; a nice treat for St. Patrick's Day or any special occasion. My husband and son will eat a whole 9x13-inch dish in less than a week!
Provided by tracyc
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 539.2 calories, Carbohydrate 57.7 g, Cholesterol 65.9 mg, Fat 32.4 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 19.4 g, Sodium 574.4 mg, Sugar 42.4 g
PISTACHIO ICE CREAM DESSERT
Both creamy and crunchy, this fabulous frozen dessert is a favorite at our house. You'll love the pistachio flavor and toffee candy topping. -Heather Ahrens Columbus, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine cracker crumbs and butter. Press into an ungreased 9-in. square baking pan. Bake at 325° for 7-10 minutes or until lightly browned. Cool on a wire rack., Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in ice cream; pour over crust. Cover and freeze for 2 hours or until firm. , Spread with whipped topping; sprinkle with crushed candy bars. Cover and freeze for 1 hour or until firm.
Nutrition Facts : Calories 364 calories, Fat 20g fat (13g saturated fat), Cholesterol 43mg cholesterol, Sodium 352mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 0 fiber), Protein 4g protein.
PISTACHIO CREAM DESSERT
With its crisp crumb crust, ice cream filling and crunchy toffee topping, frozen Pistachio Cream Dessert is a cool way to top off any warm-weather meal. "I find the candy bars crush more easily when cold or frozen," says Hazel King of Nacogdoches, Texas.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
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. Let stand 2 minutes or until soft-set. Whisk in ice cream. Pour over crust. Cover and freeze for 2 hours. , Spread with whipped topping; sprinkle with crushed candy bars. Freeze for 1 hour or until firm.
Nutrition Facts : Calories 303 calories, Fat 16g fat (10g saturated fat), Cholesterol 26mg cholesterol, Sodium 317mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.
FROZEN PISTACHIO DESSERT WITH RASPBERRY SAUCE
Raspberry sauce brings bright flavor and a touch of holiday color to this cool and creamy treat, while pistachios add a lick of saltiness. It'll melt any resistance to dessert! Suzette Jury - Keene, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the wafers, finely chopped pistachios and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., Meanwhile, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large bowl, beat cream cheese until smooth. Beat in the pudding., Set aside 3/4 cup whipped topping for garnish; fold remaining whipped topping into cream cheese mixture. Pour filling over crust. Freeze for 5 hours or overnight. Cover and refrigerate remaining whipped topping., For sauce, place the raspberries, sugar and liqueur in a food processor. Cover and process for 1-2 minutes or until smooth. Strain and discard seeds and pulp. Refrigerate until serving., Remove dessert from the freezer 15 minutes before serving. Remove sides of pan. Garnish with chopped pistachios and remaining whipped topping. Serve with sauce.,
Nutrition Facts : Calories 214 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 268mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.
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.
FROZEN PISTACHIO COOKIE DESSERT
This is one of our favorite dessert recipes. It can be made ahead and keeps a long time in the freezer. If you like pistachio, you should try this! Cook time is for freezing.
Provided by Chris from Kansas
Categories Frozen Desserts
Time 4h20m
Yield 12-15 serving(s)
Number Of Ingredients 6
Steps:
- Soften ice cream while preparing crust.
- Place cookies in a food processor or blender; cover and process until fine crumbs form.
- Stir in butter.
- Set aside 1 cup for topping.
- Press remaining crumb mixture into an ungreased 13x9 dish.
- In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
- Gradually add ice cream; mix well.
- Fold in whipped topping.
- Spread over crust.
- Sprinkle reserved crumb mixture over top, pressing down lighty.
- Cover and freeze for 4 hours or overnight.
- Remove from freezer 20 minutes before cutting.
Nutrition Facts : Calories 403.6, Fat 20.3, SaturatedFat 8, Cholesterol 1.9, Sodium 377.7, Carbohydrate 51.2, Fiber 1.3, Sugar 35.4, Protein 6.4
PISTACHIO FROZEN DESSERT
Make and share this Pistachio Frozen Dessert recipe from Food.com.
Provided by Mammabear
Categories Frozen Desserts
Time 40m
Yield 1 9x13 pan
Number Of Ingredients 8
Steps:
- Mix crushed crackers with melted margarine and nuts.
- Reserve some for topping.
- Pat in a 9x13 pan.
- Bake at 325 for 10 minutes or golden brown.
- When cool, mix pudding, milk and softened Ice Cream together.
- Mix well.
- Pat into baked crust.
- Put into freezer to freeze.
- When frozen, add a jar of Mrs.
- Richards Ice Cream Topping (might have to melt it a little to get it all out of jar and/or to spread around the Ice Cream layer.) When the chocolate is on then put back into freezer.
- When frozen, add Cool Whip and add the remaining cracker mixture on top of Cool Whip and put back into freezer.
- When ready to serve, set the pan out a few minutes before cutting into.
- Enjoy!
MOM'S PISTACHIO DESSERT
I found this in mom's recipe file after she died and knew I just had to make sure I had a copy of it. What better place to put the recipe than here, since that means I can print it from anywhere I can get online? As a child it was one of my favorite desserts, even though mom only made it for pot-lucks and such. She usually made it with walnuts. She also noted that this could be frozen. I need to try this with 1 cup whipping cream whipped for the top layer and not in the cream cheese layer. (I'm trying to get away from using Cool Whip.)
Provided by Vyrianna
Categories Dessert
Time 45m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Crust: Combine flour, butter, nuts and sugar and bake in 9x13 pan at 375° for 15 minutes. Cool.
- 1st layer: Mix cream cheese, 1/2 carton Cool Whip, and powdered sugar and spread on crust.
- 2nd layer: Beat pudding mix and milk for 2 minutes. Then spread on top.
- 3rd layer: Top with remaining Cool Whip. Ganish with additional nuts or chopped cherries.
Nutrition Facts : Calories 371.5, Fat 26.4, SaturatedFat 16.9, Cholesterol 58.4, Sodium 186.8, Carbohydrate 29.4, Fiber 0.7, Sugar 14, Protein 5.6
REFRIGERATOR PISTACHIO DESSERT
This is a yummy dessert. It's very refreshing, great for a hot summer night. You'll have people asking for the recipe when you serve it to family or friends.
Provided by Whisper
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 348, Fat 23.6, SaturatedFat 11.3, Cholesterol 29.3, Sodium 179.7, Carbohydrate 29.1, Fiber 0.9, Sugar 14.7, Protein 6.2
FROZEN PISTACHIO CREAM DESSERT WITH RUBY RASPBERRY SAUCE
Elegant and rich, this chilled treat has a delicate ground pistachio crust and a creamy filling with time-saving pudding mix and refrigerated topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 9
Number Of Ingredients 12
Steps:
- In medium bowl, combine all crust ingredients; mix well. Press firmly in bottom of ungreased 8-inch square pan or 9-inch springform pan .
- Beat cream cheese in medium bowl with electric mixer at medium speed until light and fluffy. Add pudding mix and milk; beat at low speed until combined. Beat at medium speed until smooth. Reserve 1 cup of the whipped topping for garnish; cover and refrigerate. Fold remaining whipped topping into cream cheese mixture. Spoon into crust-lined pan. Freeze at least 4 hours or until firm.
- Meanwhile, in blender container or food processor bowl with metal blade, combine raspberries, sugar and liqueur. Cover; blend until smooth. Press raspberry mixture through strainer into bowl to remove seeds; discard seeds.
- To serve, let dessert thaw in refrigerator for about 1 hour. Carefully run knife around sides of pan. Top each serving with reserved whipped topping, raspberry sauce and about 1/2 teaspoon chopped pistachios.
Nutrition Facts : Calories 310, Carbohydrate 42 g, Cholesterol 10 mg, Fat 2, Fiber 3 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1/9 of Recipe, Sodium 400 mg, Sugar 29 g
PISTACHIO CREAM DESSERT
This is from Taste of Home. I made it making several substitutions because I cannot buy all the listed ingredients in The Netherlands, so when you read 'or' that is what I used. Freezing time not included.
Provided by PetsRus
Categories Frozen Desserts
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 392.3, Fat 26.7, SaturatedFat 17.7, Cholesterol 43.9, Sodium 212.6, Carbohydrate 35.5, Fiber 0.7, Sugar 26.9, Protein 4.6
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