Pistachio Pudding Delight Squares Food

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 DELIGHT SQUARES

Steps:

• 1. Crust: Mix butter, flour, nuts and sugar. Press into a 9 x 13 inch pan. Bake 350 degrees for 20 minutes. Let cool.
• 2. Layer 1: Mix powdered sugar, cream cheese and cool whip; spread on the cooled crust.
• 3. Layer 2: Beat together pudding mix and milk until thick. Spread on your cream cheese layer.
• 4. Topping: Spread remaining cool whip and sprinkle with nuts. Also you can garnish with bits of chocolate if you like. I didn't do that in the picture above. Refrigerate and cut into squares.

PISTACHIO HEAVENLY DELIGHT

Steps:

• 1. preheat oven to 350. melt your butter, mix with pecans and flour,(you can either add more pecans-less flour or vice versa, play with it) pat into a 9X13 baking pan and bake for 30 minutes. let cool
• 2. mix softened cream cheese with half cool whip and 1 cup powdered sugar. spread over crust. next mix your puddings with milk and pour over cream cheese mix and allow to set up. then top with remaining cool whip.

PISTACHIO CREAM BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, beat butter and 2/3 cup powdered sugar with electric mixer on low speed until blended. Beat on medium speed until light and fluffy. Beat in flour and baking powder. Stir in nuts. Press dough in bottom of pan.
• Bake 30 to 35 minutes or until golden brown. Cool completely in pan on cooling rack, about 1 hour.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. In another medium bowl, beat cream cheese and 1 cup powdered sugar on medium speed 1 minute or until creamy. Fold in vanilla and 1 1/2 cups of the whipped cream. Spread over baked crust. Refrigerate.
• In medium bowl, mix dry pudding mix and 1 cup milk as directed on package. Refrigerate 5 minutes. Fold in remaining whipped cream. Spread over cream cheese layer. Refrigerate at least 2 hours or until chilled. Cut into 6 rows by 4 rows. Garnish with additional chopped nuts, if desired. Store covered in refrigerator.

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.

PASTACHIO PUDDING BARS

Steps:

• 1. CRUST: Mix together and pess into 9 x 13 inch pan, Bake at 350 degrees for 12 to 15 minutes. Remove and let cool.
• 2. FIRST LAYERS: Place all in mixing bowl and beat until well blended spread over cooled crust.
• 3. SECOND LAYER: Mix pudding mix with milk and beat until well blended. Spread onto pudding layer.
• 4. THIRD LAYER: Top second layer with small tub of cool whip and walnuts and keep cool until serving.

JULIE'S PISTACHIO DELIGHT

Steps:

• Stir milk and pudding mix together in a large bowl. Chill until set, about 1 hour. Stir pineapple tidbits, walnuts, marshmallows, and coconut into pudding. Spread pudding mixture into prepared graham cracker crusts.

21 BEST PISTACHIO DESSERTS

Steps:

• While you're preparing your dessert, preheat the oven to 350 degrees Fahrenheit.
• In a large bowl, mix up the melted butter and cracker crumbs until everything is well combined.
• Next, put the mixture in a 9 x 13 baking pan and gently press it down around the edges, corners, and sides of the pan.
• You will bake this crust until it's golden brown, and it smells like it's been toasted. That should take around 15 minutes. Take the crust out of the oven to let it sit and cool.
• The next step is to mix up the pudding, ice cream, and the milk into a large bowl. Make sure the mixture is well-blended.
• Now pour it into the crust, spreading it evenly around the pan.
• Top off this dessert with some toffee pieces and put it in the freezer until it's frozen, which shouldn't take more than one hour.

PISTACHIO SQUARES

Steps:

• Mix first layer and press into 9 x 13 pan. Bake at 350 degrees for 15 minutes.
• Combine ingredients for second layer and spread on first layer.
• Mix pudding and milk; spread over second layer.
• Spread remaining Cool Whip over third layer.
• Sprinkle with chopped nuts.
• Place in refrigerator until ready to serve.

PISTACHIO BAR DESSERT

Steps:

• Combine cookie crumbs and butter; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
• Beat pudding mixes and milk in large bowl with whisk 2 min.; spread 1-1/2 cups onto crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in pan. Cover with remaining COOL WHIP.
• Refrigerate 4 hours or until firm. Sprinkle with toffee bits just 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.

PISTACHIO DELIGHT

Steps:

• Mix all together and refrigerate for a couple of hours before serving.

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.