Triple Layer Pistachio Pudding Pie Food

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.

KRAFT® TRIPLE-LAYER LEMON PIE

Steps:

• Beat pudding mixes, milk and juice with whisk 2 min. (Mixture will be thick.) Spread 1-1/2 cups onto bottom of crust.
• Whisk 1/2 the COOL WHIP into remaining pudding mixture; spread over pudding layer in crust. Top with remaining COOL WHIP.
• Refrigerate 3 hours or until set.

PISTACHIO CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the flour, walnuts, and butter and mix well. Press the mixture into the bottom of a 9 x 13 inch pan. Bake in the preheated oven until the nuts are fragrant and the crust is lightly browned, 20 to 30 minutes. Cool.
• Mix together the cream cheese, vanilla, confectioners' sugar, and 1 cup whipped topping. Beat well, and spread the filling over the cooled crust. Refrigerate for 1 hour.
• Mix the instant pudding with milk until thick. Spread the pudding over the cream cheese layer. Top with remaining whipped topping, sprinkle with nuts, and decorate with maraschino cherries.

PISTACHIO CREAM PIE

Steps:

• In a small bowl, beat the cream cheese, milk and pudding mix until smooth. Fold in pineapple. Spoon into crust., Spread with whipped topping; sprinkle with coconut. Refrigerate until serving.

TRIPLE-LAYER PISTACHIO PUDDING PIE

Steps:

• Mix chocolate and condensed milk until blended; spread onto bottom of crust. Sprinkle with half the nuts. Refrigerate until ready to use.
• Beat pudding mixes and 2% milk with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups over chocolate layer in crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP and nuts.
• Refrigerate 3 hours or until firm.

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.

JELL-O PISTACHIO PIE

Steps:

• Make box of Jell-O Pistachio Pudding Mix according to instructions; allow to soft-set for about seven minutes. This is two minutes more than it says on the box, but it will allow it to set a little more firmly.
• With a spoon, fill graham cracker pie crust with pistachio pudding. Press the bottom of the spoon lightly onto the pudding and smooth it, using sweeping motions across the whole pie.
• Optional: Take 1/2 cup Cool Whip and place into a piping bag. For a makeshift piping bag, spoon some Cool Whip into a Zip-Loc plastic baggie and cut off one of the corners at the bottom of the bag. Pipe large dollops of Cool Whip around the pie, spacing them apart evenly.
• Put pie into refrigerator and allow to set for one hour; for a firmer pie, place in the freezer for twenty minutes.

TRIPLE-LAYER LEMON PIE

Steps:

• Beat pudding mixes, milk and juice with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups pudding onto bottom of pie crust.
• Whisk half the COOL WHIP into remaining pudding. Spread COOL WHIP mixture over pudding layer in crust; top with remaining COOL WHIP.
• Refrigerate 4 hours or until firm.

TRIPLE-LAYER LEMON MERINGUE PIE

Steps:

• POUR 2 cups milk into large bowl.
• Add dry pudding mixes and juice.
• Beat with wire whisk 2 minute or until well blended. (Mixture will be thick.)
• SPREAD 1-1/2 cups of the pudding onto bottom of crust; set aside.
• Add half of the whipped topping to remaining pudding; stir gently until well blended.
• Spread over pudding layer in crust.
• Place 2 cups of the marshmallows in large microwaveable bowl.
• Add 2 tablespoons milk; stir.
• Microwave on HIGH 1-1/2 minute or until marshmallows are completely melted, stirring after 1 minute Stir until well blended.
• Refrigerate 15 minute or until cooled.
• Gently stir in whipped topping; spread over pudding mixture.
• REFRIGERATE 3 hours or until set.
• Top with the remaining 1/2 cup marshmallows just before serving.
• Store leftover pie in refrigerator.

TRIPLE-LAYER LEMON PIE

Steps:

• Beat pudding mixes, milk, and juice with whisk 2 minutes. Mixture will be thick. Spread 1 1/2 cups onto bottom of crust.
• Whisk 1/2 the Cool Whip® into remaining pudding mixture; spread over pudding layer in crust. Top with remaining Cool Whip®.
• Refrigerate 3 hours or until set.
• For a special garnish, top with 1/2 cup sliced fresh strawberries or lemon zest just before serving.Variation: Substitute Jello-O® Pistachio or Vanilla Flavor Instant Pudding, omit lemon juice, and prepare as directed.Each serving provides: 4%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 2%DV iron.Nutrition Information per Serving (using reduced-fat crust, Cool Whip® Lite): 280 calories, 9g total fat, 4.5g saturated fat, less than 5mg cholesterol, 430mg sodium, 49g carbohydrate, 0g dietary fiber, 32g sugars, 3g protein, 4%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 2%DV iron.