1 9-inch graham cracker pie crust; 2 boxes instant pistachio pudding mix 3.4 oz each; 12 oz evaporated milk, chilled do not reconstitute; 1 1/4 cup cold milk; 8 oz whipped topping or 2 cups whipped heavy cream; 1/2 cup pistachios coarsely chopped If you want to completely make this Pistachio Pudding Cake a no bake dessert then follow the same steps for the graham cracker crust and place it in the freezer for 2 hours before adding any of the layers. DIRECTIONS. If I bake my crust in the oven I will often place the crust in the freezer to cool faster. The fantastically creamy pudding filling is a simple mixture of cream cheese, milk, heavy cream, sugar, and instant pistachio pudding mix. Beat Cool Whip, cream cheese and confectionery sugar with electric mixer; spread over cooled crust. Press first three ingredients into a 13" x 9" pan and bake at 350 degrees for 20 minutes. You will make this pistachio pudding dessert by alternating layers of graham crackers, pistachio pudding, and whipped topping (e.g., Cool Whip) in a 9 x 13-inch baking dish. Tips for making: You could put this pie in a graham cracker crust, but I love the way it tastes in a chocolate oreo crust. Pistachio Pudding Icebox Dessert. Allow to cool thoroughly.
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