Best Pistachio Cookie Dessert Recipes

PISTACHIO COOKIE DESSERT

Pistachio Cookie Dessert image

"With its smooth pistachio filling, this cool treat is a favorite refreshment at summer 4-H meetings," remarks Audrey Phillips of Gambier, Ohio. "It's best made and frozen a day in advance," she recommends. "It will thaw as you head to a picnic or potluck."

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 12-15 servings.

Number Of Ingredients 6

Ingredients

1 package (15-1/2 ounces) Oreo cookies
1/2 cup plus 2 tablespoons butter, melted
1-1/2 cups cold 2% milk
2 packages (3.4 ounces each) instant pistachio pudding mix
1 quart vanilla ice cream, softened
1 carton (16 ounces) frozen whipped topping, thawed

Steps:

Place cookies in a blender; cover and process until fine crumbs form. Stir in butter. Set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. dish., In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Gradually add ice cream. Fold in whipped topping. , Spread over crust. Sprinkle reserved crumb mixture over top, pressing down lightly. Cover and freeze for 4 hours or overnight. Remove from the freezer 20 minutes before cutting.

Nutrition Facts : Calories 446 calories, Fat 25g fat (14g saturated fat), Cholesterol 39mg cholesterol, Sodium 459mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

FROZEN PISTACHIO COOKIE DESSERT

Frozen Pistachio Cookie Dessert image

This is one of our favorite dessert recipes. It can be made ahead and keeps a long time in the freezer. If you like pistachio, you should try this! Cook time is for freezing.

Provided by Chris from Kansas

Categories Frozen Desserts

Time 4h20m

Yield 12-15 serving(s)

Number Of Ingredients 6

Ingredients

1 quart vanilla frozen yogurt
20 ounces Oreo cookies
6 tablespoons margarine, melted
1 1/2 cups skim milk
2 (3 1/2 ounce) packages instant pistachio pudding mix
8 ounces Cool Whip Lite, thawed

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.