RECIPES WITH PISTACHIO PUDDING RECIPES

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PISTACHIO PUDDING DESSERT | JUST A PINCH RECIPES



Pistachio Pudding Dessert | Just A Pinch Recipes image

Looks delicious! Found on Facebook.

Provided by Sheila M @Gadiva

Categories     Puddings

Number Of Ingredients 14

PIE CRUST:
- 1 stick butter
- 1 cup flour
- 1 cup chopped walnuts
LAYER 1:
- 1 cup powdered sugar
- 1 (8oz) cream cheese
- 1 cup cool whip
LAYER 2:
- 2 regular sized pkgs instant pistachio pudding mix
- 3 cups milk
TOPPING:
1 - cool whip
- chopped pistachios

Steps:

  • 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
  • Top with a layer of cool whip and chopped nuts. Refrigerate.

PISTACHIO PUDDING CAKE - ANDIE MITCHELL | HEALTHY RECIPES ...



Pistachio Pudding Cake - Andie Mitchell | Healthy recipes ... image

This pistachio pudding cake is tender, studded with chopped pistachios, and glazed with a sweet and shiny white icing. It’s the perfect St. Patrick's Day dessert and an incredibly easy cake recipe to bake, made all in one bowl with box yellow cake mix and a package of instant pistachio pudding.

Provided by Andie Mitchell

Categories     Desserts

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 16

Number Of Ingredients 11

Flour (for dusting your bundt pan )
1 box yellow cake mix (15-ounce box)
1 package instant pistachio pudding mix (3.4-ounce package)
4 large eggs
1 cup milk
½ cup (1 stick) unsalted butter, (melted and cooled (plus more for greasing your pan))
½ cup chopped pistachios
2 cups confectioners' sugar
2 tbsp milk
2 tsp vanilla extract
¼ tsp finely chopped pistachios

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour the bundt pan, tapping out the excess flour.
  • In a large bowl, whisk the cake mix and pudding mix. Add the eggs, milk, melted butter, and beat on medium until combined. Stir in the pistachios. Spoon the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool in the pan for 5 minutes before turning it out onto a wire rack to cool completely.
  • Make the icing: In a large bowl, whisk the powdered sugar, milk, and vanilla until smooth. It should be thick but spreadable. Add more milk if necessary, 1 tablespoon at a time. Spoon it over the top of the bundt cake and let it drip down the sides. Sprinkle the top with pistachios and serve. 

Nutrition Facts : ServingSize 1 slice, Calories 309 kcal, CarbohydrateContent 45 g, ProteinContent 4 g, FatContent 12 g, SaturatedFatContent 6 g, CholesterolContent 63 mg, SodiumContent 355 mg, FiberContent 1 g, SugarContent 34 g

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I created this recipe for my mother who loves Pistachios. Since the first slice was served I get requests for this cake all the time. Friends and family actually get mad when I don't bake one for a party or cook-out. The cake comes out extremely moist and the frosting is to die for. I use the frosting method for all frostings, by changing the pudding flavor (chocolate pudding for chocolate frosting etc…). I’ve always use instant pudding mix in this recipe, so I’m not sure how sugar-free or non-instant puddings will work. Have fun and enjoy, I hope it’s as big a hit for you as it is for me.
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