This Pistachio Torte Is An Easy Dessert Kids Can Make For Mom Recipes

PISTACHIO TORTE

Steps:

• For the crust, mix together the flour, butter and nuts.
• Press in the bottom of a 9 x 13 pan.
• Bake at 325 for 15 minutes.
• Let cool.
• Mix the cream cheese, powdered sugar and 1 cup cool whip.
• Spread on top of crust.
• Mix well the pudding and milk.
• Pour on top of cream cheese mixture and let set.
• Top with remaining cool whip.
• May top with chopped nuts if desired.

THIS PISTACHIO TORTE IS AN EASY DESSERT KIDS CAN MAKE FOR MOM!

Steps:

• Preheat oven to 350°F. In a medium bowl, use two forks to combine flour and butter (or pinch together using your hands), until dough resembles coarse crumbs. Stir in pecans. Pour into a 13 x 9-inch baking dish and use your hands or the bottom of a drinking glass to press crumbs into a smooth crust along the bottom. Bake 18 to 20 minutes, or until lightly toasted. Remove from oven and let cool to room temperature. In a medium bowl, beat cream cheese on medium speed until smooth. Scrape the bowl, add powdered sugar and beat until well combined. Fold in 1 cup thawed whipped topping. Carefully spread cream cheese mixture over prepared crust and smooth with a spatula. In a medium bowl, beat together pudding mix and milk for 2 minutes on high speed. Spread pudding mixture evenly over cream cheese layer. Spread remaining whipped topping evenly over pudding. Chill in the fridge 1 hour before serving. Kitchen Counter Per serving: 554 calories, 35g fat, 55g carb., 6g prot., 326mg sodium, 1g fiber, 63mg chol, 32g sugar

PISTACHIO TORTE WITH LEMON-CARDAMOM GLAZE

Steps:

• Make torte: Preheat oven to 375°F and butter a 9-inch springform pan. Line bottom of pan with a round of wax paper and butter paper.
• In a food process or blender finely grind pistachios with 3/4 cup of sugar. Transfer mixture to a large bowl and stir in flour, butter, zest, vanilla, and almond extract. In another bowl with an electric mixer, beat whites with salt until they barely hold soft peaks and gradually beat in remaining 1/4 cup sugar until meringue just holds stiff peaks. Stir one third of meringue into pistachio mixture to lighten and fold in remaining meringue gently but thoroughly. Pour batter into pan.
• Bake torte in middle of oven 40 minutes, or until it pulls away from side of pan and top is golden brown. Cool torte in pan on rack 10 minutes. Run a knife around edge of pan and remove side. Invert torte onto rack and remove bottom of pan. Carefully peel off wax paper and cool torte completely. Torte may be prepared up to this point 1 day ahead and kept wrapped well in plastic wrap in an airtight container at room temperature (I have found it also freezes well).
• Make glaze: in small bowl whisk together the confectioners' sugar, lemon juice, and cardamom until smooth. Drizzle over top of torte and let drip down the side.
• Garnish top with chopped pistachios and let glaze set. Recipe suggests serving with ice cream, but I never have.