Oreo Pistachio Dessert Recipes

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OREO-PISTACHIO DESSERT...THIS IS EASY AND DELICIOUS!!



Oreo-Pistachio Dessert...this is Easy and Delicious!! image

Make and share this Oreo-Pistachio Dessert...this is Easy and Delicious!! recipe from Food.com.

Provided by Sue Tilley

Categories     Frozen Desserts

Time 20m

Yield 10-16 serving(s)

Number Of Ingredients 7

1 (18 ounce) package Oreo cookies
1/3 cup butter or 1/3 cup margarine, melted
2 (3 1/2 ounce) boxes instant pistachio pudding mix
1 1/2 cups milk
1 (8 ounce) container Cool Whip
1 quart vanilla ice cream, softened
green food coloring

Steps:

  • Crush Oreos for the crust (a food processor works wonders).
  • Reserve 1/4 to 1/2 cup for the top of dessert, set aside.
  • Combine remaining crumbs and melted butter.
  • Press into the bottom of a 9"x13" cake pan.
  • Set aside.
  • With a mixer, combine pudding and milk, mixing well.
  • Fold in Cool Whip until well blended.
  • Fold in softened ice cream.
  • Add food coloring to 'perk up' the color to a nice pastel green (if desired).
  • Pour pudding mixture onto Oreo crust.
  • Sprinkle top with remaining cookie crumbs and freeze.
  • When getting ready to serve, let it sit in the refrigerator for 1 hour, or on the counter for 30 minutes.

Nutrition Facts : Calories 505.2, Fat 29.4, SaturatedFat 15.5, Cholesterol 46.7, Sodium 361.6, Carbohydrate 57.4, Fiber 1.9, Sugar 38.4, Protein 6.3

OREO-PISTACHIO DESSERT



Oreo-Pistachio Dessert image

Make and share this Oreo-Pistachio Dessert recipe from Food.com.

Provided by Windchime

Categories     Frozen Desserts

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

1 (15 ounce) bag Oreo cookies, rolled into crumbs
1/3 cup melted butter
1 (3 ounce) package instant pistachio pudding mix
1 1/2 cups milk
1 quart vanilla ice cream, softened
1 (8 ounce) container Cool Whip

Steps:

  • Mix Oreos and butter, divide.
  • Spread 1/2 on bottom of 8x11" pan.
  • Reserve other 1/2 of crumbs for top.
  • Prepare pudding, using the milk, according to directions on box.
  • Mix all remaining ingredients and pour over half cookie crumbs.
  • Sprinkle the rest of the crumbs on top.
  • Freeze.

Nutrition Facts : Calories 573.1, Fat 34.3, SaturatedFat 19.9, Cholesterol 55.8, Sodium 417.1, Carbohydrate 61.8, Fiber 1.9, Sugar 42.4, Protein 7.2

COOL PISTACHIO DESSERT



Cool Pistachio Dessert image

Just what you ordered! A cool do-ahead dessert that serves a crowd, too!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 24

Number Of Ingredients 10

1/2 cup butter or margarine
1 cup water
1 cup Gold Medal™ all-purpose flour
4 eggs
1 package (8 oz) cream cheese, softened
3 cups milk
2 packages (4-serving size each) pistachio instant pudding and pie filling mix
1 container (8 oz) frozen whipped topping, thawed (3 1/2 cups)
1/4 cup chocolate-flavor syrup
Chopped pistachio nuts, if desired

Steps:

  • Heat oven to 400°F. Grease 15x10x1-inch pan. In 2 1/2-quart saucepan, heat butter and water to rolling boil. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs all at once; continue beating until smooth. Spread dough in pan.
  • Bake about 30 minutes or until golden brown. Cool completely, about 30 minutes. (Crust will be puffy and uneven.)
  • In large bowl, beat cream cheese and 1/4 cup of the milk with electric mixer on low speed until smooth. Add remaining milk and the pudding mix (dry). Beat about 2 minutes or until smooth and slightly thickened; immediately spread over crust. Spread with whipped topping.
  • Refrigerate uncovered at least 1 hour but no longer than 24 hours. Just before serving, drizzle with chocolate syrup and sprinkle with nuts. For servings, cut into 6 rows by 4 rows. Store in refrigerator.

Nutrition Facts : Calories 155, Carbohydrate 16 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 200 mg

PISTACHIO COOKIE DESSERT



Pistachio Cookie Dessert image

"With its smooth pistachio filling, this cool treat is a favorite refreshment at summer 4-H meetings," remarks Audrey Phillips of Gambier, Ohio. "It's best made and frozen a day in advance," she recommends. "It will thaw as you head to a picnic or potluck."

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12-15 servings.

Number Of Ingredients 6

1 package (15-1/2 ounces) Oreo cookies
1/2 cup plus 2 tablespoons butter, melted
1-1/2 cups cold 2% milk
2 packages (3.4 ounces each) instant pistachio pudding mix
1 quart vanilla ice cream, softened
1 carton (16 ounces) frozen whipped topping, thawed

Steps:

  • Place cookies in a blender; cover and process until fine crumbs form. Stir in butter. Set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. dish., In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Gradually add ice cream. Fold in whipped topping. , Spread over crust. Sprinkle reserved crumb mixture over top, pressing down lightly. Cover and freeze for 4 hours or overnight. Remove from the freezer 20 minutes before cutting.

Nutrition Facts : Calories 446 calories, Fat 25g fat (14g saturated fat), Cholesterol 39mg cholesterol, Sodium 459mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

PISTACHIO BAR DESSERT



Pistachio Bar Dessert image

Delight the party with this Pistachio Bar Dessert. Dark crust and two lush fillings will put our Pistachio Bar Dessert first on every guest list.

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield 32 servings

Number Of Ingredients 6

36 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 3 cups)
6 Tbsp. butter or margarine, melted
2 pkg. (3.4 oz. each) JELL-O Pistachio Flavor Instant Pudding
2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/2 cup toffee bits

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.

Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.9442 g

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