Pistachio Pudding Cool Whip Food

PISTACHIO PUDDING SUPREME AKA WATERGATE SALAD

Steps:

• Mix all ingredients in a large serving bowl, until well combined.
• Refrigerate for 1 hour before serving.

EASY PISTACHIO PUDDING PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Mixture will be thick.)
• Spoon 1-1/2 cups pudding into crust; top with marshmallows. Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over marshmallow layer in crust.
• Refrigerate 3 hours. Top with remaining COOL WHIP just before serving.

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.

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 PUDDING, PINEAPPLE FLUFF DESSERT SALAD

Steps:

• Chop the cherries into fourths, but reserve a few for the top whole.
• Mix pudding with cool whip and pineapple with juice.
• Add walnuts, chopped cherries and marshmallows.
• Combine well.
• Refridgerate for at least 24 hours so marshmallows can soften, but can be served after 2 hours.
• Garnish with whole cherries on top.

PISTACHIO PUDDING PIE

Steps:

• mix dry pudding mix with crushed pineapple.
• whip in cool whip lite.
• pour into baked pie shell.
• refrigerate until set.

PISTACHIO PUDDING DESSERT

Steps:

• Place the crackers into a plastic storage bag and break into crumbs with a rolling pin. Pour crumbs into a bowl and add the melted butter. Spread into the bottom of a 13x9 inch pan to make a crust.
• Bake at 350°F (4 gas marks) for 20 minutes.
• Cool.
• Mix pudding with 2 cups of milk using the directions on the side of the package. Add in softened (not melted) vanilla ice cream.
• Pour over the cooled cracker crust. Top with Cool Whip.
• Use a vegetable peeler to create chocolate curls as garnish across the top.
• Chill until ready to serve.

PISTACHIO-PINEAPPLE MALLOW DESSERT

Steps:

• Combine dry pudding mix, pineapple, nuts and 1 cup marshmallows in large bowl. Gently stir in 1 tub COOL WHIP.
• Add 2 cups of the remaining marshmallows to remaining COOL WHIP in separate bowl; mix lightly.
• Layer half each of the pudding mixture and marshmallow mixture in large serving bowl; repeat layers. Top with remaining marshmallows and cherries. Refrigerate 1 hour.