Put room temperature cream cheese in a bowl. Mix with spoon until creamy.
Add the pineapple and mix very well.
Once the pineapple has been mixed in add little by little the pistachio pudding dry mix to the cream cheese and pineapple mixture. Making sure to mix every time you add a little.
I recommend you make a little taste test every time you add some pudding mix some people like less pudding mix and some like more.
Refrigerate .
Eat with ritz crackers.Yummy ! Enjoy.
ool completely before frosting.
Pistachio Icing.
Place your bowl
ntil firm.
Combine lemon pudding with 1 1/2 cups
Prepare pistachio pudding according to box instructions.
Add the undrained pineapple, chopped nuts and miniature marshmallows. Stir and add Cool Whip and coconut.
Chill and serve.
Cook gelatin according to package instruction, depending on the firmness you desire.
Cool and cube gelatin.
In a medium bowl, beat pistachio pudding with half and half or milk till blended.
Add in gelatin cubes, pineapple tidbits and chopped pistachios.
Chill at least 6 hours for flavors to blend.
Heavenly!
Mix cool whip with cream cheese slowly and add in pistachio pudding.
Then add pineapple, fruit cocktail, and marshmallows. Chill and serve.
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.
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.
Mix 2 (3-1/2 oz) boxes of instant pistachio pudding mix according to package directions using 3 cups of milk.
Place half the ladyfingers in the bottom of a 9\" X 13\" glass dish.
Add half the pudding and half the Cool Whip.
Repeat layers.
Crumble 3-4 Heath bars over top.
Refrigerate.
Mix undrained pineapple with pistachio pudding mix until well mixed. Then blend in whipped cream and marshmallows with large spoon until completely mixed together. Refrigerate 4 hours or until firm like sponge.
Beat together pistachio pudding and pineapple.
Fold marshmallows and Cool Whip or Dream Whip into mixture. Refrigerate in long glass dish.
Sprinkle nuts on top (optional).
preheat oven 350.
In a large bowl mix,cake mix,1 box of pudding,eggs, water,vegetable oil,food coloring. Pour batter into greased pan or pans depending on if you'd like to make this a layer cake. This recipe is versatile. Bake 35 min or until tooth pick comes out clean at center in 9x11 pan or follow pan baking times on back of mix if making layer cake.
chill cake and frost with any frosting or suggested recipe below.
1 box pistachio pudding 1 cup milk,beaten with cool whip. Spread over cooled cake.
large bowl, add the pudding and well drained crushed pineapple
Make pudding according to directions.
Fold in other ingredients and refrigerate.
This is best after it chills overnight.
(Sugar-free pistachio pudding tastes great too!)
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.
Prepare pudding as directed.
Cool for 25 minutes in refrigerator.
Remove pudding from bowl and fold whipped cream into large bowl using a spatula.
Add pudding; mix well.
Place mixture into pie crust.
Top with nuts.
Apply cover over pie and freeze for 2 hours.
Enjoy!
inutes.
Cool.
Mix pudding with 2 cups of milk
mix dry pudding mix with crushed pineapple.
whip in cool whip lite.
pour into baked pie shell.
refrigerate until set.
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.
In large bowl place undrained crushed pineapple.
Sprinkle pistachio pudding powder over pineapple and fold in.
Then fold in Cool Whip.
Drain fruit cocktail and mandarin oranges and add to pineapple mixture.
This recipe can be doubled.