Pastachio Pudding Bars Recipes

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.

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.

PISTACHIO PUDDING DESSERT

Steps:

• Mix 2 (3-1/2 oz) boxes of instant pistachio pudding mix according to package directions using 3 cups of milk.
• Place half the ladyfingers in the bottom of a 9" X 13" glass dish.
• Add half the pudding and half the Cool Whip.
• Repeat layers.
• Crumble 3-4 Heath bars over top.
• Refrigerate.

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.