Pistachio Pudding Dessert Recipes

PISTACHIO PUDDING DESSERT

Steps:

• Place the crackers into a plastic storage bag and break into crumbs with a rolling pin. Pour crumbs into a bowl and add the melted butter. Spread into the bottom of a 13x9 inch pan to make a crust.
• Bake at 350°F (4 gas marks) for 20 minutes.
• Cool.
• Mix pudding with 2 cups of milk using the directions on the side of the package. Add in softened (not melted) vanilla ice cream.
• Pour over the cooled cracker crust. Top with Cool Whip.
• Use a vegetable peeler to create chocolate curls as garnish across the top.
• Chill until ready to serve.

PISTACHIO PUDDING, PINEAPPLE FLUFF DESSERT SALAD

Steps:

• Chop the cherries into fourths, but reserve a few for the top whole.
• Mix pudding with cool whip and pineapple with juice.
• Add walnuts, chopped cherries and marshmallows.
• Combine well.
• Refridgerate for at least 24 hours so marshmallows can soften, but can be served after 2 hours.
• Garnish with whole cherries on top.

PISTACHIO PUDDING DESSERT

Steps:

• Mix 2 (3-1/2 oz) boxes of instant pistachio pudding mix according to package directions using 3 cups of milk.
• Place half the ladyfingers in the bottom of a 9" X 13" glass dish.
• Add half the pudding and half the Cool Whip.
• Repeat layers.
• Crumble 3-4 Heath bars over top.
• Refrigerate.

PISTACHIO PUDDING DESSERT

Steps:

• For the crust, melt butter and crushed cookies in a zip plastic bag.
• Mix together and spread in a lightly buttered 13x9" baking pan and bake 10 minutes at 300ºF. and cool.
• In a medium bowl, add pistachio pudding with milk and beat until thick.
• Spoon ice cream and spread over cooled crumb crust and freeze.
• When solid, spread Cool Whip on top and crush candy bars in a plastic zip bag and spread over Cool Whip. Freeze.
• Thaw at room temperature for about 10-15 minutes and cut in squares with a wet knife before serving.