Pistachio Pudding Dessert Sugar Free Food

LOW-FAT PISTACHIO FLUFF

Steps:

• In a small bowl, combine all ingredients. Refrigerate until serving.

PISTACHIO PUDDING DESSERT - SUGAR FREE

Steps:

• Dissolve pudding in pineapple.
• Add cottage cheese and then fold in Cool Whip till well blended.
• Chill.
• Note: I have not tried it yet but I am sure you could add 12oz - 16 oz of Cottage Cheese to up the protien.

SUGAR FREE PISTACHIO ICE CREAM - FREEZER MADE

Steps:

• Put half and half and pudding mix in a medium size bowl and beat with a whisk for 2 minutes.
• Stir in pistachios.
• Pour into a metal cake pan and freeze at least 2 hours, until firm.
• Every 30 minutes, while freezing, stir frozen edges towards the center with a rubber spatula.
• Serve sprinkled with chopped pistachios.

SUGAR FREE PISTACHIO JELLO SALAD

Steps:

• In a large Bowl, empty the pudding mixes into a bowl. Add the entire tub of Cool Whip to the Pudding and stir and mix in well.
• Add the marshmallows and shredded coconut and stir them in as well. You could add the bananas now, but they do brown some, so to keep them looking fresh I will add them just before the jello will be served.
• Put saran wrap over the bowl and put in the fridge and chill for at least 3 hours. You may want to stir the jello again before you serve it, just to incorperate the ingredients again.

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.

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.