Pistachio Frozen Dessert Recipes

PISTACHIO ICE CREAM DESSERT

Steps:

• In a small bowl, combine cracker crumbs and butter. Press into an ungreased 9-in. square baking pan. Bake at 325° for 7-10 minutes or until lightly browned. Cool on a wire rack., Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in ice cream; pour over crust. Cover and freeze for 2 hours or until firm. , Spread with whipped topping; sprinkle with crushed candy bars. Cover and freeze for 1 hour or until firm.

PISTACHIO ICE CREAM DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cracker crumbs and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of a 9x13-inch baking dish.
• Bake in preheated oven until crust is lightly browned and smells toasted, about 15 minutes. Remove from the oven and cool.
• Mix ice cream, pudding mix, and milk together in a bowl until combined; spread evenly onto prepared crust. Spread whipped topping over ice cream mixture; top with toffee bits. Place in freezer until hardened, at least 1 hour.

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 FROZEN DESSERT

Steps:

• Mix crushed crackers with melted margarine and nuts.
• Reserve some for topping.
• Pat in a 9x13 pan.
• Bake at 325 for 10 minutes or golden brown.
• When cool, mix pudding, milk and softened Ice Cream together.
• Mix well.
• Pat into baked crust.
• Put into freezer to freeze.
• When frozen, add a jar of Mrs.
• Richards Ice Cream Topping (might have to melt it a little to get it all out of jar and/or to spread around the Ice Cream layer.) When the chocolate is on then put back into freezer.
• When frozen, add Cool Whip and add the remaining cracker mixture on top of Cool Whip and put back into freezer.
• When ready to serve, set the pan out a few minutes before cutting into.
• Enjoy!

FROZEN PISTACHIO COOKIE DESSERT

Steps:

• Soften ice cream while preparing crust.
• Place cookies in a food processor or blender; cover and process until fine crumbs form.
• Stir in butter.
• Set aside 1 cup for topping.
• Press remaining crumb mixture into an ungreased 13x9 dish.
• In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
• Gradually add ice cream; mix well.
• Fold in whipped topping.
• Spread over crust.
• Sprinkle reserved crumb mixture over top, pressing down lighty.
• Cover and freeze for 4 hours or overnight.
• Remove from freezer 20 minutes before cutting.

FROZEN PISTACHIO CREAM DESSERT WITH RUBY RASPBERRY SAUCE

Steps:

• In medium bowl, combine all crust ingredients; mix well. Press firmly in bottom of ungreased 8-inch square pan or 9-inch springform pan .
• Beat cream cheese in medium bowl with electric mixer at medium speed until light and fluffy. Add pudding mix and milk; beat at low speed until combined. Beat at medium speed until smooth. Reserve 1 cup of the whipped topping for garnish; cover and refrigerate. Fold remaining whipped topping into cream cheese mixture. Spoon into crust-lined pan. Freeze at least 4 hours or until firm.
• Meanwhile, in blender container or food processor bowl with metal blade, combine raspberries, sugar and liqueur. Cover; blend until smooth. Press raspberry mixture through strainer into bowl to remove seeds; discard seeds.
• To serve, let dessert thaw in refrigerator for about 1 hour. Carefully run knife around sides of pan. Top each serving with reserved whipped topping, raspberry sauce and about 1/2 teaspoon chopped pistachios.