PISTACHIO TORTE
This is an easy to make torte. There aren't any pistachios actually in it. The flavor comes from pistachio pudding. For the nuts in the crust you can use pecans or walnuts. You can change the torte by changing the flavor of pudding.
Provided by Teaspoon
Categories For Large Groups
Time 1h20m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- For the crust, mix together the flour, butter and nuts.
- Press in the bottom of a 9 x 13 pan.
- Bake at 325 for 15 minutes.
- Let cool.
- Mix the cream cheese, powdered sugar and 1 cup cool whip.
- Spread on top of crust.
- Mix well the pudding and milk.
- Pour on top of cream cheese mixture and let set.
- Top with remaining cool whip.
- May top with chopped nuts if desired.
PISTACHIO GORGONZOLA CHEESECAKE
More than anything, I love having friends over for drinks & appetizers. My savory cheesecake always makes a grand impression! -Michaela Rosenthal, Woodland Hills, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 24 servings.
Number Of Ingredients 15
Steps:
- Line the bottom of a 9-in. springform pan with parchment paper; set aside., Place shallots in a food processor; cover and process until chopped. Add 2 cups Gorgonzola, butter, cream cheese, wine, orange zest, cream, pepper and mustard; cover and process until blended. Set aside., In a small bowl, combine 1 cup pistachios, green onions, basil, parsley, tomatoes and remaining Gorgonzola cheese. Spread half of mixture in prepared pan. Top with half of cream cheese mixture. Repeat layers. Pat down. Cover and refrigerate for at least 8 hours or overnight., Remove sides of pan. Carefully unmold onto a serving platter. Remove parchment paper. Finely chop remaining pistachios; press onto sides of cheesecake. Serve with crackers.,
Nutrition Facts : Calories 225 calories, Fat 20g fat (12g saturated fat), Cholesterol 48mg cholesterol, Sodium 321mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.
THIS PISTACHIO TORTE IS AN EASY DESSERT KIDS CAN MAKE FOR MOM!
Pistachio Torte is a snap for anyone to whip up, but it's especially easy for kids to make for Mother's Day!
Provided by Parade
Categories Dessert
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. In a medium bowl, use two forks to combine flour and butter (or pinch together using your hands), until dough resembles coarse crumbs. Stir in pecans. Pour into a 13 x 9-inch baking dish and use your hands or the bottom of a drinking glass to press crumbs into a smooth crust along the bottom. Bake 18 to 20 minutes, or until lightly toasted. Remove from oven and let cool to room temperature. In a medium bowl, beat cream cheese on medium speed until smooth. Scrape the bowl, add powdered sugar and beat until well combined. Fold in 1 cup thawed whipped topping. Carefully spread cream cheese mixture over prepared crust and smooth with a spatula. In a medium bowl, beat together pudding mix and milk for 2 minutes on high speed. Spread pudding mixture evenly over cream cheese layer. Spread remaining whipped topping evenly over pudding. Chill in the fridge 1 hour before serving. Kitchen Counter Per serving: 554 calories, 35g fat, 55g carb., 6g prot., 326mg sodium, 1g fiber, 63mg chol, 32g sugar
Nutrition Facts :
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MOM'S GORGONZOLA PISTACHIO TORTA
Number Of Ingredients 14
Steps:
- Mix together 1 pound Gorgonzola, minced green onion and pistachios. Mix in food processor the butter, cream cheese, 1/2 pound Gorgonzola, yogurt, sour cream, gelatin softened in milk, then heated in microwave to dissolve, shallots, parsley, wine, and white pepper to taste. Oil a straight-sided mold and line with plastic wrap which extends up beyond the top. Make layers, first of pistachio mixture, then 1/3 of creamed mixture, then pistachios, etc., ending with cream. Fold plastic wrap over top and press gently to compress. Refrigerate at least 1 hour. Unmold inverted to serve with crackers, apple, pear slices, or cucumber slices. This makes a festive mold for holiday buffets.
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