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).
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.
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.
oda, eggs, and 1 package pistachio pudding mix together in a bowl
arge bowl, add milk, dry pudding mix, and almond extract. Beat
Make box of Jell-O Pistachio Pudding Mix according to instructions; allow
ilk with 1 package instant pistachio pudding.
Stir until thick.
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.
n half.
Knead the pistachio pudding, chopped pistachio nuts and green food