Pistachio Surprise Recipes

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PISTACHIO SURPRISE



Pistachio Surprise image

Make and share this Pistachio Surprise recipe from Food.com.

Provided by Seabreeze1116

Categories     Dessert

Time 28m

Yield 1 pan, 12-16 serving(s)

Number Of Ingredients 9

1 (8 ounce) cream cheese, softened
1 cup powdered sugar
1 (8 ounce) container frozen whipped topping, thawed and divided
2 (3 1/2 ounce) packages instant pistachio pudding mix
3 cups milk
chopped nuts (optional)
1 1/2 cups all-purpose flour
1/2 cup margarine (butter)
1/2 cup walnuts, chopped

Steps:

  • Mix flour, margarine (butter) and walnuts together. Press into a greased 13"x9" baking pan. Bake at 35o*- for 18 minutes; Cool.
  • Combine cream cheese, powdered sugar, and half of whipped topping. Whip together until smooth. Spread on cooled crust. Mix together pudding, milk and remaining whipped topping until smooth. Spread over cream cheese mixture.
  • Sprinkle with additional nuts, if desired. Chill several hours before serving. Serves 12-16.

Nutrition Facts : Calories 360.8, Fat 24.6, SaturatedFat 11.3, Cholesterol 29.3, Sodium 179.8, Carbohydrate 30.4, Fiber 0.8, Sugar 14.4, Protein 6.1

PISTACHIO ICE CREAM



Pistachio Ice Cream image

Provided by Food Network

Categories     dessert

Time 3h40m

Yield about 2 quarts

Number Of Ingredients 8

1 cup unsalted shelled pistachios
1 cup sugar
2 cups milk (do not use low-fat or nonfat)
3 cups heavy cream
12 large egg yolks
1/2 teaspoon almond extract
1 cup whipped cream, for garnish
1 cup unsalted shelled pistachios, toasted, coarsely chopped, for garnish

Steps:

  • Finely grind 1 cup of the pistachios and 1/2 cup of the sugar in a food processor, being careful not to turn the mixture into butter. Bring the milk and cream to a boil in heavy large saucepan. Remove from heat.
  • Combine the egg yolks and remaining 1/2-cup sugar in a mixing bowl and whisk to blend. Gradually whisk 1 cup of the hot milk mixture into the eggs. Gradually add the egg mixture in a slow, steady stream into the hot cream in the saucepan. Cook over low heat, stirring occasionally, until the custard thickens enough to coat the back of a spoon and reaches 170 degrees on an instant-read thermometer, about 6 minutes.
  • Remove from the heat and strain into a large bowl. Add pistachio mixture and almond extract. Cover with plastic wrap, pressing down against the surface to keep a skin from forming, and chill in the refrigerator for at least 2 hours.
  • Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container and freeze until ready to serve.
  • Garnish with whipped cream and toasted pistachios.

PISTACHIO CREAM PIE



Pistachio Cream Pie image

This pie has a walnut crust and two uncooked layers--cream cheese and pudding. It's made in a 9x13-inch baking dish.

Provided by MARBALET

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time 1h45m

Yield 8

Number Of Ingredients 11

1 ½ cups all-purpose flour
¼ cup chopped walnuts
¾ cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed
2 (3 ounce) packages instant pistachio pudding mix
3 cups cold milk
¼ cup maraschino cherries
⅛ cup chopped pistachio nuts

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.

Nutrition Facts : Calories 761.7 calories, Carbohydrate 76.7 g, Cholesterol 83.9 mg, Fat 47.1 g, Fiber 1.2 g, Protein 9.4 g, SaturatedFat 30.8 g, Sodium 618.7 mg, Sugar 50 g

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