BEST EVER PISTACHIO PUDDING CAKE
This Best Ever Pistachio Pudding Cake is so moist and flavourful with the perfect combination of pistachio and cream. A tender pistachio-flavoured cake is topped with a simple cream cheese frosting and crushed nuts!
Provided by Chrissie (thebusybaker.ca)
Time 1h20m
Number Of Ingredients 19
Steps:
- Prepare a 9-inch by 13-inch rectangular baking pan by greasing it with butter and coating the inside of the pan evenly with a thin dusting of flour. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and sugar until light and fluffy (about 4 minutes).
- Add the pudding powder and whip on high speed until incorporated.
- Add the eggs one at a time, mixing well after each addition. Add a tiny amount of green gel food colouring after the eggs, if desired.
- Combine the milk, vegetable oil, and vanilla extract in a separate bowl or pyrex measuring cup and whisk with a fork to combine.
- Add the milk mixture to the butter mixture slowly, mixing well until combined.
- Add the flour, cornstarch, baking powder and salt, and mix on low speed just until the batter forms and no streaks of flour appear.
- Finish mixing by hand with a rubber spatula to be sure the batter is well combined (mixing with the electric mixer at this stage can cause over-mixing, so it's best to finish it gently by hand).
- Pour the batter into the prepared pan and bake at 350 degrees Fahrenheit for about 60 minutes (sometimes it requires 65 or even 70 minutes), or until a toothpick inserted into the middle of the cake comes out clean.
- Let the cake cool completely in the pan before adding the frosting.
- In a large bowl with a hand mixer, whip together the cream cheese and butter until light and fluffy.
- Add the powdered sugar one cup at a time and whip on high speed until smooth.
- Add the half and half one spoonful at a time until a spreadable consistency is reached.
- Spread the frosting over the completely cooled cake and top with chopped pistachios, if desired.
- Slice and serve.
Nutrition Facts : ServingSize 1 serving, Calories 642 kcal, Carbohydrate 81 g, Protein 6 g, Fat 34 g, SaturatedFat 22 g, Cholesterol 128 mg, Sodium 364 mg, Fiber 1 g, Sugar 64 g
LAYERED PISTACHIO PUDDING DESSERT
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
PISTACHIO BAR DESSERT
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
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
JELL-O PISTACHIO PIE
My grandmother had me try this out one day for a dessert, and ever since then, we have this pie all the time. It's simple, fast, and tasty! You can substitute the pistachio pudding for any other kind of pudding you prefer; my grandpa loves the pie I make with butterscotch pudding instead of pistachio. :)
Provided by spxceoddity
Categories Pie
Time 1h7m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 4
Steps:
- Make box of Jell-O Pistachio Pudding Mix according to instructions; allow to soft-set for about seven minutes. This is two minutes more than it says on the box, but it will allow it to set a little more firmly.
- With a spoon, fill graham cracker pie crust with pistachio pudding. Press the bottom of the spoon lightly onto the pudding and smooth it, using sweeping motions across the whole pie.
- Optional: Take 1/2 cup Cool Whip and place into a piping bag. For a makeshift piping bag, spoon some Cool Whip into a Zip-Loc plastic baggie and cut off one of the corners at the bottom of the bag. Pipe large dollops of Cool Whip around the pie, spacing them apart evenly.
- Put pie into refrigerator and allow to set for one hour; for a firmer pie, place in the freezer for twenty minutes.
FLUFFY PISTACHIO DESSERT
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
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.
JELL-O 123 LAYERED DESSERT
A flashback to the old favorite layered JELL-O dessert. Forget all the blender and ice cube versions! Here is the simplest way to have fun with your JELL-O! ENJOY!
Provided by Wing Man 2000
Categories Gelatin
Time 3h10m
Yield 2-3 serving(s)
Number Of Ingredients 3
Steps:
- Stir boiling water into JELL-O in a bowl until dissolved.
- Add 2/3 of frozen COOL WHIP to same bowl one spoonful at a time, whisking until it is melted and blended.
- Pour into small clear drinking glasses.
- Refrigerate at least 3 hours, until set.
- Top layered dessert with remaining whipped topping and ENJOY!
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- To make this No Bake Pistachio Pudding Dessert, start by adding your chocolate sandwich cookies to a food processor or large zip top bag and pulverize the cookies until they are crumbs. Move the cookie crumbs to a large bowl and stir in the melted butter until well incorporated.
- Lightly spray the bottom of a 9 x13 baking pan with non-stick spray and then push your cookie crumbs into an even layer to make your crust. Next add the contents of your pudding packages to a large mixing bowl along with 2 cups of whole milk. Using a hand mixing, beat until smooth and creamy (remember there are already little pieces of nuts in the pudding mix so won't be 'perfectly' smooth).
- Fold in 8 ounces of whipped topping (aka Cool Whip) until mixed well and then spoon pudding mixture over the cookie crust. Smooth into an even layer and then spoon on top of the pistachio layer, the remaining whipped topping and smooth until even. Sprinkle with chopped pistachio nuts, cover with plastic wrap or foil and move to the refrigerator. Let chil for at least two hours before serving. Leftovers (yeah, RIGHT!) can be recovered and refrigerated.
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