Refrigerator Pistachio Dessert Recipes

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.

REFRIGERATOR PISTACHIO DESSERT

Steps:

• Heat oven to 350 degrees.
• Grease 9" x 13" pan.
• In small bowl, combine flour and margarine until crumbly.
• Stir in pistachios; pat into prepared pan.
• Bake at 350 degrees for 18 to 22 minutes or until light golden brown; cool.
• In small bowl, combine cream cheese and powdered sugar until smooth and creamy.
• Fold in 1/2 carton of whipped topping; spread over cooled crust.
• In large bowl, beat pudding mix and milk at medium speed until thickened, about 5 minutes.
• Pour mixture carefully over cheese layer.
• Spread with remaining whipped topping.
• Refrigerate several hours or overnight.

COOL PISTACHIO DESSERT

Steps:

• Heat oven to 400°F. Grease 15x10x1-inch pan. In 2 1/2-quart saucepan, heat butter and water to rolling boil. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs all at once; continue beating until smooth. Spread dough in pan.
• Bake about 30 minutes or until golden brown. Cool completely, about 30 minutes. (Crust will be puffy and uneven.)
• In large bowl, beat cream cheese and 1/4 cup of the milk with electric mixer on low speed until smooth. Add remaining milk and the pudding mix (dry). Beat about 2 minutes or until smooth and slightly thickened; immediately spread over crust. Spread with whipped topping.
• Refrigerate uncovered at least 1 hour but no longer than 24 hours. Just before serving, drizzle with chocolate syrup and sprinkle with nuts. For servings, cut into 6 rows by 4 rows. Store in refrigerator.

REFRIGERATOR PISTACHIO DESSERT

Steps:

• 1. Heat oven to 350. Grease a 13x9" pan. In a small bowl, combine flour & butter at low speed until crumbly. Stir in 1/2 cup pistachios. Press in bottom of greased pan. Bake at 350 for 18 to 20 minutes, or until light golden brown. Cool crust completely. (I usually end up putting this in the freezer after it has cooled a bit to speed the process as it can take quite a while.)
• 2. In a small bowl, combine cream cheese & powdered sugar until smooth & creamy. Fold in 1/2 of the cool whip. Spread mixture over the cooled crust.
• 3. In a large bowl, beat pudding mix & milk at medium speed until thickened, about 5 minutes. Stir in 1/2 to 1 cup pistachios. Pour mixture carefully over cream cheese layer. Spread with remaining cool whip. Refrigerate several hours or overnight.