Time 1h30m Yield 12 Number Of Ingredients 7 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.
Time 15m Yield 8 servings. Number Of Ingredients 7 Steps:
In a microwave-safe 8-in. square dish, melt butter. Stir in cracker crumbs; press mixture onto bottom of dish. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand 2 minutes or until soft-set. Whisk in ice cream. Pour over crust. Cover and freeze for 2 hours. , Spread with whipped topping; sprinkle with crushed candy bars. Freeze for 1 hour or until firm.
Number Of Ingredients 20 Steps:
Select your favorite recipe. Organize all the required ingredients. Prep a pistachio dessert in 30 minutes or less!
Time 25m Yield 12-15 servings Number Of Ingredients 8 Steps:
HEAT oven to 350 degrees F. Combine cookie crumbs and butter. Press firmly into bottom of ungreased 9-inch springform pan or 13 x 9-inch baking pan. Bake 8 to 10 minutes. Cool. BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk, lime juice and pudding mix until smooth. Stir in pineapple. Fold in whipped cream. Pour into prepared pan. CHILL 6 hours or overnight. Garnish as desired.
Time 4h15m Yield 12 serving(s) Number Of Ingredients 9 Steps:
Mix butter flour and pecans together. Press in 9 x 13 pan. Bake ar 350 for 15 minutes. Cream together cream cheese, powdered sugar and cool whip. Spread on cooled crust. Make pistachio pudding with 2 cups milk. Spread over cheese layer. Top with a thin layer of cool whip and sprinkle with nuts. Refrigerate for 4 hours before serving. Store in refrigerater.
Time 20m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
In a microwave-safe 8-in. square dish, melt butter. Stir in cracker crumbs; press mixture onto bottom of dish. In a bowl, whisk milk and pudding mix for 2 minutes. Whisk in the ice cream, pour over crust. Cover and freeze for 2 hours. Spread with whipped topping; sprinkle with crushed candy bars. Return to the freezer until firm, but remove from the freezer approx 10 minutes before serving.
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.
Time 3h Number Of Ingredients 10 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.
More about “pistachio cream dessert recipes”
Time 1h30m Yield 18 servings Number Of Ingredients 11 Steps:
Heat oven to 350°F. Mix flour, granulated sugar and coffee granules in medium bowl until blended. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in 2 Tbsp. nuts. Press onto bottom of 13x9-inch pan. Bake 12 to 15 min. or until lightly browned. Cool completely. Beat cream cheese and powdered sugar with whisk until blended. Gently stir in 1 cup COOL WHIP. Spread evenly over crust. Beat pudding mixes, milk and liqueur in large bowl with whisk 2 min. Pour over cream cheese layer in pan. Let stand 5 min. Spread with remaining COOL WHIP; sprinkle with remaining nuts. Refrigerate 1 hour or until ready to serve.
