Best Pistachio Pudding Recipes

PISTACHIO PUDDING CAKE

Steps:

• In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving.

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.

LAYERED PISTACHIO DESSERT (USES JELL-O PUDDING MIX)

Steps:

• Press first three ingredients into a 13" x 9" pan and bake at 350 degrees for 20 minutes. Allow to cool thoroughly.
• Beat Cool Whip, cream cheese and confectionery sugar with electric mixer; spread over cooled crust.
• Beat pudding mix and milk well with electric mixer on low setting. Let mixture stand until set. Then carefully spread over cream cheese layer.
• Cover and refrigerate for one hour. Slice into 2" x 2" pieces.
• Store refrigerated for up to five days.

LAYERED PISTACHIO PUDDING DESSERT

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.

EASY PISTACHIO PUDDING PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Mixture will be thick.)
• Spoon 1-1/2 cups pudding into crust; top with marshmallows. Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over marshmallow layer in crust.
• Refrigerate 3 hours. Top with remaining COOL WHIP just before serving.

PISTACHIO PUDDING SALAD

Steps:

• In a large bowl, combine the pineapple and dry pistachio pudding mix.
• Fold in thawed whipped topping, marshmallows and optional nuts until well mixed.
• Refrigerate until chilled and serve.
• Cooking time is chill time.

PINEAPPLE AND PISTACHIO PUDDING

Steps:

• In a large bowl, combine pistachio pudding mix, plain yogurt, vanilla yogurt and crushed pineapple. Mix until smooth. Fold in whipped topping. Cover, and refrigerate until chilled.

PISTACHIO PUDDING DESSERT

Steps:

• 1. Mix butter, flour, nuts; press into 9x13 inch pan. Bake 350 for 20 min. Cool.
• 2. Mix powdered sugar, cream cheese and cool whip; spread on cooled crust.
• 3. Beat together pudding mix and milk until thick. Spread on cream cheese layer
• 4. Top with a layer of cool whip and chopped nuts. Refrigerate.

JELLO PISTACHIO PUDDING CAKE

Steps:

• Combine all ingredients in large bowl.
• Beat at medium speed for 2 minutes.
• Pour into greased and floured 10" tube bundt pan.
• Bake at 350 for 50-55 minutes or until cake springs back when lightly pressed.
• Cool in pan for 15 minutes.
• Remove from pan, finish cooling on rack. Top with glaze of icing sugar and a tablespoon or two of hot water.

EASY BANANA AND PISTACHIO PUDDING PIE

Steps:

• Preheat over to 450 degrees to bake the pre-made piecrust and follow package directions.
• Mix the milk with the instant pudding for 1 minute on medium.
• Slice the bananas into a bowl and mix with the lemon juice.
• Layer the bananas into the bottom of the baked and cooled piecrust.
• Pour the instant pudding mix over and smooth it to the edges.
• Let it chill and set in the refrigerator. Spread Cool Whip on top and sprinkle with the crushed pistachio nuts.

PISTACHIO PUDDING SUPREME AKA WATERGATE SALAD

Steps:

• Mix all ingredients in a large serving bowl, until well combined.
• Refrigerate for 1 hour before serving.

GRAMMIES PISTACHIO PUDDING AND PINEAPPLE CAKE

Steps:

• Mix cake according to directions using juice from crushed pineapple added to water to equal recommended water amount (or use all pineapple juice).
• Grease or spray a 13x9 cake pan. Pour batter into pan and bake at 350°F for 30 to 35 minutes. Allow to cool thoroughly!
• Topping:
• Mix together milk, Jell-O pistachio instant pudding mix and cream cheese. Frost cooled cake. Add crushed pineapple to top of cream cheese topping. Top with Cool Whip.

PISTACHIO PUDDING DESSERT

Steps:

• 1. Mix butter, flour, nuts; press into 9x13 inch pan. Bake 350 for 20 min. Cool. Mix powdered sugar, cream cheese and cool whip; spread on cooled crust. Beat together pudding mix and milk until thick. Spread on cream cheese layer and top with a layer of cool whip and chopped nuts. Refrigerate

BANANA PUDDING WITH PISTACHIO CRUMBLE

Steps:

• Using an immersion or standard blender, purée bananas until very smooth. Set aside.
• In a medium pot set over medium heat, combine milk, cream, 150 grams (3/4 cup) sugar, cornstarch, vanilla bean and seeds, and 2 grams (1/2 teaspoon) salt, and cook, whisking, until liquid comes to a simmer and begins to thicken. Take the pot off the heat and whisk in banana purée, egg yolks and 3 tablespoons butter. Return pot to the heat and bring the mixture back to a simmer, whisking constantly. Cook for another 3 to 5 minutes, until thick.
• Transfer the pudding to a bowl set in a larger bowl filled with ice water and whisk for 5 or until the pudding is cool to touch. Discard vanilla bean, divide the pudding in serving bowls, cover and refrigerate for at least 3 hours.
• Meanwhile, prepare the crumble. Heat oven to 350 degrees and line a baking sheet with parchment paper. In a small saucepan set over medium heat, melt the remaining 12 tablespoons (1 1/2 sticks) butter and set aside to cool.
• In a food processor, pulse the pistachios a few times until roughly chopped. Add the flour, remaining 150 grams (3/4 cup) sugar, and remaining 2 grams (1/2 teaspoon) salt, and pulse until the ingredients are just combined. Add the melted butter and pulse a few times until the mixture forms pea-sized crumbs.
• Transfer the crumbs to the prepared baking sheet. Bake until crumble starts to brown at the edges, about 15 minutes. Remove pan from the oven and using a flat spatula, flip the crumble over, piece by piece, so that the browned side is now on the bottom. The pieces will break apart; this is O.K. Bake for another 8 to 10 minutes, or until the crumble is golden-brown and very crisp. Transfer to a rack and let cool completely before breaking apart into crumbs. Serve crumble sprinkled over the banana pudding. (You will have extra crumble.)

PISTACHIO PUDDING DELIGHT SQUARES

Steps:

• 1. Crust: Mix butter, flour, nuts and sugar. Press into a 9 x 13 inch pan. Bake 350 degrees for 20 minutes. Let cool.
• 2. Layer 1: Mix powdered sugar, cream cheese and cool whip; spread on the cooled crust.
• 3. Layer 2: Beat together pudding mix and milk until thick. Spread on your cream cheese layer.
• 4. Topping: Spread remaining cool whip and sprinkle with nuts. Also you can garnish with bits of chocolate if you like. I didn't do that in the picture above. Refrigerate and cut into squares.

PISTACHIO PUDDING PARFAITS

Steps:

• In a small bowl, beat cream cheese and confectioners' sugar. Fold in whipped topping; set aside. Prepare pudding according to package directions; set aside., Spoon 1 tablespoon cookie crumbs into each of eight parfait glasses. Top with half of the pudding and whipped topping mixture. Repeat layers. Top with remaining cookie crumbs. Chill until serving. ,

PISTACHIO PUDDING ICE CREAM

Steps:

• Put pudding mix in a small bowl, whisk in 2 cups of cold milk.
• Pre chill your ice cream machine for about 5 min (if pre chilling is required by manufacture).
• Pour pudding mixture into machine and follow manufacturers directions.
• If using the nuts, add them to the mixture when it is about half done, and finish processing; OR, follow the manufacturers directions for adding chopped candy bars to ice cream, and add the chopped nuts following those directions.
• Store any leftover ice cream in the freezer in a tightly covered container.
• Press a piece of plastic wrap into the surface of the ice cream before covering the container, to prevent ice crystals from forming.

PISTACHIO PUDDING DESSERT - SUGAR FREE

Steps:

• Dissolve pudding in pineapple.
• Add cottage cheese and then fold in Cool Whip till well blended.
• Chill.
• Note: I have not tried it yet but I am sure you could add 12oz - 16 oz of Cottage Cheese to up the protien.

PISTACHIO PUDDING SALAD (AKA WATERGATE SALAD)

Steps:

• In a large bowl, add the pudding and well drained crushed pineapple; mix well.
• Stir in the food coloring; mix it in thoroughly.
• Fold in the Cool Whip; be sure to blend it in thoroughly.
• Stir in the marshmallows, and then the walnuts.
• Cover the bowl, and chill in the refrigerator for a while, until ready to serve.
• *Note: I usually make this salad the night/day before I'm going to serve it; this way it chills up nicely in the fridge. Also, I did use one (3.4 oz.) box of instant pudding mix for this recipe. I see Recipezaar would not let me post the exact ounces of pudding I used, when posting this recipe.

PISTACHIO PUDDING FROSTING

Steps:

• Prepare pudding mix according to package directions using the 1 1/2 cups milk.
• In a small mixer bowl beat margarine and shortening with an electric mixer on medium speed for 30 seconds. Add powdered sugar to beaten mixture; beat till lightly and fluffy. Gradually add pudding, beating well.
• Makes 3 3/4 cups, enough to frost top and sides of one 13x9x2-inch cake or tops and sides of two 8-or9-inch cake layers.
• Source: Better Homes and Gardens Creative Ideas: Holiday Desserts, 1988.