Four Layer Pistachio Dessert Recipes

LAYERED PISTACHIO PUDDING DESSERT

Layered Pistachio Pudding Dessert image

Provided by My Food and Family

Categories Recipes

Time 3h

Number Of Ingredients 10

Ingredients

1 cup flour
1 cup coarsely chopped PLANTERS Pecans
1/2 cup (1 stick) butter or margarine, melted
1 Tbsp sugar
1 pkg (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
3 cups COOL WHIP Whipped Topping, thawed
2 pkg (4 serving-size each) JELL-O Pistachio Flavor Instant Pudding & Pie Filling
3 cups milk
3 cups COOL WHIP Whipped Topping, thawed

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

LAYERED PISTACHIO DESSERT (USES JELL-O PUDDING MIX)

Layered Pistachio Dessert (Uses Jell-O Pudding Mix) image

This recipe reminds me of those big, fun family dinners we used to have when I was a kid. This is one of my favorite recipes of my grandmother's. The layers consist of a nutty baked bottom crust, creamy cheesecake-like center and top layer of pistachio pudding. If desired, you could also use any other flavor of pudding mix. Yummy!

Provided by MarthaStewartWanabe

Categories Dessert

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups flour
3/4 cup butter, melted
1 cup walnuts, chopped
1 (8 ounce) container Cool Whip
1 (8 ounce) package cream cheese
1 cup confectioners' sugar
2 (8 ounce) packages pistachio pudding mix
3 cups milk

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.

Nutrition Facts : Calories 510.2, Fat 37.8, SaturatedFat 20.5, Cholesterol 71.8, Sodium 236.9, Carbohydrate 37.5, Fiber 1.3, Sugar 18.1, Protein 7.9

FOUR LAYER PISTACHIO DESSERT

Four Layer Pistachio Dessert image

Provided by My Food and Family

Categories Recipes

Time 1h

Number Of Ingredients 8

Ingredients

1 stick margarine
1 cup flour
3/4 cup chopped pistachios, divided
1 tub Cool Whip, divided
1 cup powdered sugar
1 pkg (8 oz.) cream cheese
2 pkg pistachio instant pudding
3 cups milk

Steps:

Layer 1: Combine margarine, flour and 1/2 cup chopped nuts. Press into bottom of 9 by 13 baking dish. Bake at 375°F for 15 minutes. Cool
Layer 2: Combine 1 cup Cool Whip, powdered sugar, and cream cheese. Mix until smooth. Spread over cooled crust.
Layer 3: Prepare as directed pistachio instant pudding using milk. Spread over cream cheese layer.
Layer 4: Cover with remaining Cool Whip and sprinkle with remaining chopped nuts. Refrigerate.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

EASY FOUR-LAYER CHOCOLATE DESSERT

Easy Four-Layer Chocolate Dessert image

Out of all the easy chocolate desserts I make, these nutty, chocolaty layered treats have become my family's favorite. I make sure to whip up my mom her very own batch, since she loves this chocolate delight so much! -Kristen Stecklein, Waukesha, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 15 servings.

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
1/2 cup cold butter
1 cup chopped walnuts, toasted, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
2 cartons (8 ounces each) frozen whipped topping, thawed, divided
2-1/2 cups 2% milk
2 packages (3.9 ounces each) instant chocolate pudding mix
1 cup semisweet chocolate chunks
Chocolate syrup

Steps:

Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.

Nutrition Facts : Calories 434 calories, Fat 26g fat (15g saturated fat), Cholesterol 36mg cholesterol, Sodium 195mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.

FLUFFY PISTACHIO DESSERT

Fluffy Pistachio Dessert image

Conveys Christine Strouf of St. Nazianz, Wisconsin. "This creamy, lightly sweet torte is one of my family's favorites, even with the low-fat, low-sugar ingredients."

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 24 servings.

Number Of Ingredients 14

Ingredients

1/2 cup reduced-fat margarine, softened
1 cup all-purpose flour
1/2 cup confectioners' sugar
1/2 cup chopped walnuts
FIRST LAYER:
1 package (8 ounces) fat-free cream cheese, softened
1 cup fat-free sour cream
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
SECOND LAYER:
3 cups cold fat-free milk
2 packages (1 ounce each) sugar-free fat-free instant pistachio pudding mix
TOPPING:
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
2 tablespoons ground walnuts

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.

Nutrition Facts : Calories 153 calories, Fat 6g fat, Cholesterol 2mg cholesterol, Sodium 206mg sodium, Carbohydrate 17g carbohydrate, Fiber 4g protein.

PISTACHIO DESSERT

Pistachio Dessert image

When I first fixed dinner for my father in law, he put this in his mouth and just sit there, I had no idea, I thought he wanted to spit it out, but once he swallowed it, he said he loved it and just wanted to hold it in his mouth. This was his very favorite, and everyone loves this. The cream cheese layer is sometimes hard to spread, I use the back of a large spoon and run cold water over it. Prep time includes 4 hours in the fridge before serving.

Provided by Melaine

Categories Dessert

Time 4h15m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup butter, melted
1/2 cup pecans, chopped
1 cup flour
8 ounces cream cheese
1 cup powdered sugar
1 cup Cool Whip
2 (3 ounce) packages pistachio pudding mix
1 cup Cool Whip
1/2 pecans, chopped

Steps:

Mix butter flour and pecans together.
Press in 9 x 13 pan.
Bake ar 350 for 15 minutes.
Cream together cream cheese, powdered sugar and cool whip.
Spread on cooled crust.
Make pistachio pudding with 2 cups milk.
Spread over cheese layer.
Top with a thin layer of cool whip and sprinkle with nuts.
Refrigerate for 4 hours before serving. Store in refrigerater.

Nutrition Facts : Calories 281.4, Fat 20.8, SaturatedFat 11.5, Cholesterol 41.2, Sodium 131.8, Carbohydrate 22.2, Fiber 0.7, Sugar 13.5, Protein 2.9

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