Pistachio Fruit Dessert Food

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.

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.

PISTACHIO FLUFF FRUIT SALAD

Steps:

• Dump instant pudding into a large mixing bowl. Add pineapple, and mix well. Mix in whipped topping. Stir in bananas, marshmallows, fruit cocktail, and mandarin oranges. Cover, and refrigerate until thoroughly chilled.

20 BEST PISTACHIO DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a pistachio dessert in 30 minutes or less!

MOM'S PISTACHIO SQUARES

Steps:

• For 1st Layer: Cream butter,sugar& flour,add nuts.
• Press in a greased 9x13 pan.
• Bake 10 mins.
• at 325.
• For 2nd Layer: Mix cream cheese and sugar at high speed and blend in Cool Whip.
• Spread over COOLED first layer.
• For 3rd Layer: Mix pudding and milk and place in the fridge for 3 minutes and pour over second layer.
• Spread top of dessert with additional Cool Whip (500ml.) and sprinkle with chopped nuts.

PISTACHIO FRUIT DESSERT

Steps:

• In a large bowl stir together undrained pineapple and pudding mix until well mixed. Fold in whipped topping.
• Put in marshmallows, oranges, fruit cocktail and bananas. Cover and chill at least 2 hours.

PISTACHIO FRUIT SALAD

Steps:

• Drain pineapple, reserving juice. In a bowl, whisk together reserved juice and pudding mix for 2 minutes (mixture will be thick). Stir in the pineapple, fruit cocktail and mandarin oranges. Fold in whipped topping. Cover and refrigerate until serving.

EASY PISTACHIO-BANANA FRUIT DESSERT

Steps:

• Place the instant pudding mix in a large bowl; add in pineapple with juice and mix very well.
• Mix in the Cool Whip topping until combined.
• Stir in sliced bananas, marshmallows and fruit cocktail until combined.
• Cover and chill for a couple of hours before serving.

LAYERED PISTACHIO DESSERT (USES JELL-O PUDDING MIX)

Steps:

• Press first three ingredients into a 13" x 9" pan and bake at 350 degrees for 20 minutes. Allow to cool thoroughly.
• Beat Cool Whip, cream cheese and confectionery sugar with electric mixer; spread over cooled crust.
• Beat pudding mix and milk well with electric mixer on low setting. Let mixture stand until set. Then carefully spread over cream cheese layer.
• Cover and refrigerate for one hour. Slice into 2" x 2" pieces.
• Store refrigerated for up to five days.

SALTED PISTACHIO CRUMBLES WITH BERRIES AND ICE CREAM

Steps:

• Place a rack in upper third of oven; preheat to 350°F. Spread out pistachios on a rimmed baking sheet and toast, tossing halfway through, until slightly golden brown, 6-8 minutes. Let cool; pulse in a food processor until mostly finely ground but with some larger pieces remaining.
• Mix pistachios, flour, sugar, cornmeal, and 1 tsp. salt in a large bowl, then drizzle in butter and work in with your fingers or the handle of a wooden spoon until small pebble- to pea-size clumps form. Scatter crumble over a parchment-lined rimmed baking sheet, trying not to break it up too much, and bake, tossing halfway through, until golden brown, 20-25 minutes. Let cool.
• Meanwhile, toss strawberries, lemon juice, cardamom, and a pinch of salt in a medium bowl to combine.
• Heat honey in a small skillet, stirring, until it begins to bubble and darkens slightly, about 4 minutes. Remove from heat and scrape into strawberries. Toss, until honey is evenly distributed (it'll be sticky in the beginning but will eventually dissolve). Let sit, tossing occasionally, until berries release their juices, about 15 minutes.
• Scoop ice cream into bowls. Spoon strawberries and their juices over; scatter crumble on top.