Pistachio Pudding Dessert Recipes

PISTACHIO PUDDING SALAD

Steps:

• In a large mixing bowl combine the crushed pineapple and pistachio pudding mix. Fold in the whipped topping and marshmallows.
• Garnish with crushed pistachios and enjoy!

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.

FLUFFY PISTACHIO DESSERT

Steps:

• In a large bowl, beat margarine until smooth. Add flour and sugar; blend until crumbly. Stir in walnuts. , Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 375° for 10-12 minutes or until set. Cool. , In a large bowl, beat cream cheese and sour cream. Fold in whipped topping. Spread over the crust. In another bowl, combine milk and pudding mixes; beat on low speed for 2 minutes. , Spread over first layer. Carefully spread whipped topping over second layer. Sprinkle with walnuts. Chill at least 1 hour.

PISTACHIO PUDDING DESSERT

Steps:

• 1. Mix butter, flour, nuts; press into 9x13 inch pan. Bake 350 for 20 min. Cool.
• 2. Mix powdered sugar, cream cheese and cool whip; spread on cooled crust.
• 3. Beat together pudding mix and milk until thick. Spread on cream cheese layer
• 4. Top with a layer of cool whip and chopped nuts. Refrigerate.

PISTACHIO PUDDING DESSERT

Steps:

• 1. Mix butter, flour, nuts; press into 9x13 inch pan. Bake 350 for 20 min. Cool. Mix powdered sugar, cream cheese and cool whip; spread on cooled crust. Beat together pudding mix and milk until thick. Spread on cream cheese layer and top with a layer of cool whip and chopped nuts. Refrigerate

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.

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.

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.