Best Pistachio Lovers Delight Recipes

PISTACHIO DELIGHT

Pistachio Delight image

Make and share this Pistachio Delight recipe from Food.com.

Provided by KyJo5096

Categories Dessert

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

1 (3 1/2 ounce) box instant pistachio pudding mix
1 (8 ounce) container Cool Whip
1 cup chopped pecans
1 (6 ounce) can crushed pineapple, drained

Steps:

Mix all together and refrigerate for a couple of hours before serving.

PISTACHIO LOVERS DELIGHT

Pistachio Lovers Delight image

This is so creamy and delicious - I take this to work and there's never any left. This is great for diabetics too.

Provided by Pat Dattilo @pdattilo

Categories Other Side Dishes

Number Of Ingredients 5

Ingredients

1-oz package(s) pistachio instant pudding (can use sugar-free/fat free)
8 ounce(s) cool-whip (sugar free is good too)
8 ounce(s) crushed pineapple, drained well
8 ounce(s) cottage cheese (any type)
INGREDIENTS:

Steps:

Fold instant pudding into Cool-whip until blended.
Add cottage cheese and drained pineapple
Refrigerate in air-tight container for up to 2 weeks.
This recipe can be made with any flavor of jello or pudding. I've tried lime, strawberry and cherry - they're all delicious. You can also add additional pistachio's or other nuts to give it crunch. ENJOY!

COOL PISTACHIO DESSERT

Cool Pistachio Dessert image

Just what you ordered! A cool do-ahead dessert that serves a crowd, too!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h25m

Yield 24

Number Of Ingredients 10

Ingredients

1/2 cup butter or margarine
1 cup water
1 cup Gold Medal™ all-purpose flour
4 eggs
1 package (8 oz) cream cheese, softened
3 cups milk
2 packages (4-serving size each) pistachio instant pudding and pie filling mix
1 container (8 oz) frozen whipped topping, thawed (3 1/2 cups)
1/4 cup chocolate-flavor syrup
Chopped pistachio nuts, if desired

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.

Nutrition Facts : Calories 155, Carbohydrate 16 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 200 mg