PISTACHIO PINEAPPLE DESSERT
Steps:
- HEAT oven to 350 degrees F. Combine cookie crumbs and butter. Press firmly into bottom of ungreased 9-inch springform pan or 13 x 9-inch baking pan. Bake 8 to 10 minutes. Cool.
- BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk, lime juice and pudding mix until smooth. Stir in pineapple. Fold in whipped cream. Pour into prepared pan.
- CHILL 6 hours or overnight. Garnish as desired.
PINEAPPLE AND PISTACHIO PUDDING
Anyone who likes the combination of pistachio pudding and pineapple will love this trimmed down, yet still creamy version.
Provided by TYEBUG
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- In a large bowl, combine pistachio pudding mix, plain yogurt, vanilla yogurt and crushed pineapple. Mix until smooth. Fold in whipped topping. Cover, and refrigerate until chilled.
Nutrition Facts : Calories 135.9 calories, Carbohydrate 20.2 g, Cholesterol 4.2 mg, Fat 4.3 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 3.4 g, Sodium 244.3 mg, Sugar 16.2 g
PISTACHIO CAKE
Steps:
- Preheat oven to 350 degrees. Grease and flour bundt pan. Mix all ingredients but chocolate syrup and beat for two minutes on medium-high. Pour 3/4 of the batter into the bundt pan. Add chocolate syrup to the remaining batter and mix well. Pour chocolate-laced batter on top of the pistachio batter.Bake for 1 hour at 350 degrees. Note: You can use a knife to swirl chocolate batter into the pistachio batter for more of a marbled design.Variation: Coat cake with chocolate ganache!
This Pistachio Desert is an easy and delicious green dessert layered with whipped cream, cream cheese, pistachio pudding on a nutty shortbread crust. It's perfect for your St. Patrick's Day dinner or any potluck!
Provided by Terri Gilson
Categories Dessert
Time 30m
Number Of Ingredients 12
Steps:
- *Heads up: This recipe needs to be refrigerated for 3-4 hours or overnight
- Preheat oven to 350 degrees F. Spray 9X13 baking pan with non-stick cooking spray.
- For base: In a food processor, add ground pecans with butter, flour and 2 Tblsp icing sugar and blend until it clings together; press onto bottom of prepared pan. Bake 12- 15 minutes or until lightly brown around edges; cool completely.
- In a large bowl, beat pudding mixes and milk with an electric mixer on low speed for 30 seconds, then increase to medium speed for 2 minutes. Set aside and let stand until thickened for 5 minutes.
- Beat cream cheese, vanilla and icing sugar in medium bowl with electric mixer until well blended. Spread cream cheese mixture gently over cooled crust.* If the crust cracks a little, don't worry it's not a big deal.
- Pour pudding over the cream cheese layer.
- Melt white chocolate in the microwave on 1/2 power for about 40 seconds or until melted. Put back in for 10 second intervals if not melted, stirring between.
- Beat whipped cream to soft peaks, then add melted white chocolate and beat to stiff peaks.
- Cover pudding layer with whipped cream by spreading gently, ensuring you keep the layers separate. Refrigerate for 3-4 hours or overnight.
Nutrition Facts : ServingSize 1 piece, Calories 312 kcal, Carbohydrate 24 g, Protein 4 g, Fat 23 g, SaturatedFat 14 g, TransFat 0.2 g, Cholesterol 63 mg, Sodium 76 mg, Fiber 0.4 g, Sugar 18 g, UnsaturatedFat 7 g
PISTACHIO CAKE I
This is a very good tasting cake, and easy to make.
Provided by Cheryl
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h30m
Yield 14
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, mix together cake mix, 1 package pudding, water, eggs, and oil. Pour into a greased and floured Bundt pan.
- Bake at 350 degrees F (175) degrees C for 45 minutes, or until done. Allow to cool.
- To Make Frosting: In a mixing bowl, combine 1 package instant pudding, milk, and instant whipped topping mix. Beat until thick, and spread on the cooled cake.
Nutrition Facts : Calories 328.4 calories, Carbohydrate 39.2 g, Cholesterol 69 mg, Fat 17 g, Fiber 0.3 g, Protein 5 g, SaturatedFat 4.9 g, Sodium 383.1 mg, Sugar 29.3 g
PISTACHIO PUDDING
I cannot believe there is not a recipe on here for pistachio pudding. If you have ever been a fan of the artificially colored, artificially flavored instant boxed stuff you should like this. Any fan of pistachios will love this! (Joy the Baker's recipe)
Provided by Natural-Food-Mommy
Categories Dessert
Time 25m
Yield 6 ramekins, 6 serving(s)
Number Of Ingredients 11
Steps:
- To make the Pistachio Paste: place pistachios in the bowl of a food processor. Pulse until the nuts are in small bits. Add the sugar and water, and blend until relatively smooth. Easy!
- To make the Pudding: Spoon Pistachio Paste into a medium saucepan. Add the milk and whisk over medium heat. Heat milk and pistachio until steamy and hot.
- While milk is heating, whisk together sugar, egg yolks, cornstarch and pinch of salt. Mixture will be thick. Keep whisking until it's smooth. Pour about 1/2 cup of the steaming pistachio milk into the sugar and egg mixture. Whisk together. Add another half cup of hot milk and whisk to incorporate. Return the milky egg mixture into the saucepan over medium heat.
- Heat pudding mixture over medium heat until thick and bubbly. Whisk almost constantly. You might also want to use a heat-proof spatula to stir the mixture, ensuring that the sides and corners of the pan aren't burning. Boil for about 1 minute, or until thickened. Remove from heat and stir in butter and vanilla extract, until butter is melted. Pass cooked pudding through a fine mesh strainer set over a medium bowl. This will ensure that any cooked egg bits don't make it into the finished pudding. Press the pudding through the strainer. Add a few of the pistachio nut bits that the strainer catches, back to the pudding if you'd like.
- Spoon into small ramekins, place plastic wrap over the individual puddings (so the plastic touches the top of the pudding), and refrigerate for at least 4 hours, or overnight.
- Top with lightly sweetened whipped cream and chopped pistachios. Make fresh homemade whipped cream, you won't regret it!
- Pudding will last, covered in the refrigerator, for up to 4 days.
Nutrition Facts : Calories 315.1, Fat 17.3, SaturatedFat 5.6, Cholesterol 79.8, Sodium 64.9, Carbohydrate 34.5, Fiber 2.1, Sugar 28, Protein 7.7
DAD'S PISTACHIO PUDDING
This was the ONE recipe that my Mom (Jolean) relinquished to my Dad (Ed) to make...It was an all-time favorite of our household at every occasion...Thanksgiving, Easter, Mother's Day, Birthdays, whatever...And my kids have decided to "carry the torch" with this recipe and won't let me have any kind of holiday without it! It's truly delicious, and the first to run out at any occasion!
Provided by Stacky5
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients in the order given, and refrigerate 3-4 hours or overnight.
- Stir and fluff when done, and serve chilled.
- YUM! :).
Nutrition Facts : Calories 316, Fat 17, SaturatedFat 14, Cholesterol 8.5, Sodium 253.8, Carbohydrate 34.7, Fiber 1.1, Sugar 27.7, Protein 8.4
PISTACHIO PUDDING PIE
Provided by Molly Yeh
Categories dessert
Time 1h25m
Yield One 9-inch pie, 8 to 10 servings
Number Of Ingredients 18
Steps:
- Put the pistachios in a high speed blender. In a medium saucepan, gently bring coconut milk and salt (if using unsalted pistachios) to a boil, stirring with a rubber spatula. Pour over the pistachios. Put the lid on the blender and let steep for 5 to 10 minutes. Blend until smooth and transfer back to the saucepan.
- In a large, 8-cup liquid measure or a large mixing bowl, whisk the eggs, egg yolks, sweetened condensed milk and cornstarch until fully combined with no lumps.
- Gently bring the pistachio mixture to a boil over medium heat (it will be pretty thick), stirring and scraping the bottom continuously. Ladle about 1/3 cup of the pistachio mixture into the egg mixture, whisking vigorously. Add another 1/3 cup, whisking again. Pour the tempered egg mixture back into the saucepan and cook over low to medium heat until the pudding is bubbly and thick. Continue to whisk, alternating between this and scraping the bottom with a wood spoon. This will take around 6 to 8 minutes.
- Remove from the heat and add the rose water if using and the almond extract. Add in the food coloring if using and stir to combine. Set aside to cool completely, or cool over an ice bath. Pour into the crust and refrigerate until set- at least 4 hours or overnight.
- Once the pie is set, add a dollop of whipped cream on top.
- Decorate with dried rose petals, chopped pistachios and serve. Keep refrigerated.
- Set an oven rack in the middle position. Preheat the oven to 350 degrees F.
- In the food processor, pulse the cookies into fine and evenly-sized crumbs. Add the melted butter and salt and process until the mixture starts to clump. Transfer to a 9-inch pie dish. Using the flat bottom of a dry measuring cup (or a drinking glass) press the crumbs into an even layer on the bottom and sides. Bake in the oven for 6 to 8 minutes. Remove from the oven and set aside to cool completely.
- Just before serving the Pistachio Pudding Pie, whip heavy cream and powdered sugar to soft peaks.
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- Add pistachios to the bowl of a food processor and process until finely ground and beginning to thicken, about 3-4 minutes. Add ¼ cup sugar and 2 tablespoons milk and pulse until a paste forms.
- Combine the paste with the remaining 2 cups milk in a large saucepan and cook over medium-high heat, whisking to break up any clumps, until the mixture begins to steam. While the milk is heating, add the remaining ¼ cup sugar with the egg, yolks, cornstarch, and salt to the food processor and process until combined. With the food processor still running, slowly add ½ cup of the warm milk into the mixture to temper the eggs.
- Scrape the contents of the food processor into the saucepan with the remaining warm milk mixture and cook over medium heat, stirring constantly, until the pudding starts to bubble and thicken. Remove from the heat, add the butter and vanilla, and stir until the butter is melted.
- Divide the pudding among 6 serving cups. Cover each with plastic wrap pressed directly against the surface of the puddings. Chill for at least 4 hours.
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