Frosty Pistachio Delight Recipes

FLUFFY PISTACHIO DESSERT

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.

PISTACHIO HEAVENLY DELIGHT

Steps:

• 1. preheat oven to 350. melt your butter, mix with pecans and flour,(you can either add more pecans-less flour or vice versa, play with it) pat into a 9X13 baking pan and bake for 30 minutes. let cool
• 2. mix softened cream cheese with half cool whip and 1 cup powdered sugar. spread over crust. next mix your puddings with milk and pour over cream cheese mix and allow to set up. then top with remaining cool whip.

PISTACHIO DELIGHT

Steps:

• Preheat oven to 350°f and grease a 9x13" baking pan.
• Mix the flour, crushed walnuts, and butter together. Add the crust mixture to greased pan and press down to form a firm, even crust. Bake the crust for about 30 minutes or until the edges start to brown. Refrigerate the crust until completely cooled.
• Bake the crust for about 20 minutes or until the edges start to brown. Cool 15 minutes on counter, and then refrigerate the crust until completely cooled.
• Using the paddle attachment on the stand mixer or a hand mixer, cream together the softened cream cheese, powdered sugar, and cool whip. When completely combined, evenly spread the mixture on top of the cooled crust.
• In a bowl, mix together the two boxes of pistachio pudding mixes with three cups of milk until it begins to thicken. Pour the pudding over the cream cheese layer evenly. Allow the dessert to chill in the refrigerator for about an hour.
• Once the dessert has chilled for an hour, spread 8oz of cool whip over top of the pudding layer. Top the cool whip with chopped pistachios and/or pecans. Allow the dessert to chill for another hour or until ready to serve!

THE BEST PISTACHIO DESSERT EVER!

Steps:

• Crust: Put flour and butter into bowl. Mix until crumbly. Stir in pecans.
• Press into ungreased 8x8 or 9x9 pan.
• Bake at 350 F for 15 minute Cool.
• Filling:.
• Mix cheese and sugar together well. Spread over cooled shortbread crust.
• Beat pudding mix with milk until thickened. Pour over cheese-sugar layer.
• Chill a few minutes to firm.
• Whip Cream until stiff. Spread over pudding layer.
• Sprinkle with slivered almonds.

PISTACHIO DELIGHT

Steps:

• Mix all together and refrigerate for a couple of hours before serving.

LEMON-FROSTED PISTACHIO CAKE

Steps:

• Preheat oven to 350 degrees. Line the bottom of an 8-inch nonstick cake pan with parchment paper.
• In a mixer fitted with a paddle, cream together the butter and superfine sugar until light and fluffy. Add the eggs one at a time, then add the ground pistachios and almonds. Add the orange juice, orange zest and rosewater, and mix well. Using a rubber spatula, fold in the flour; do not overmix.
• Scoop the mixture into the cake pan, and bake until the top is firm and a light golden brown, about 40 minutes. Lightly cover the top of the cake with foil and continue baking until a toothpick inserted into the center comes out dry, about 10 minutes. Allow the cake to cool in the pan for several minutes, then remove and cool on a rack.
• When the cake is cool, make the icing: mix the confectioners' sugar and lemon juice together in a small bowl, and pour over the cake. If desired, decorate with crystallized rose petals and pistachios. Allow the icing to set for 30 minutes before serving.

PISTACHIO DELIGHT

Steps:

• Using a stand mixer by hand or a hand mixer, creme ghee and sugar till well blended.
• Add vanilla and baking powder while mixer is still on.
• Add semolina flour and blend until fully incorporated.
• Add white flour and do the same on slow speed. If doing by hand, stir the mixture starting slowly and gradually increasing speed.
• Stir in orange blossom water and egg. At this time the mixture will appear thin but do not be concerned it needs to be wet.
• Preheat oven to 400 degrees.
• On a piece of parchment paper on a cookie sheet place place 4-6 pistachio halves
• Using a melon baller, make a ball of cookie dough and roll the top in sesame seed.
• Place on top of the 4 pistachio nuts.
• Bake until the cookie is golden brown about 10-14 minutes.
• Cool and remove from cookie sheet. Enjoy!