Easy Pistachio Better Than Tom Cruise Dessert Recipes

Steps:

• In a large bowl, beat margarine until smooth. Add flour and sugar; blend until crumbly. Stir in walnuts. , Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 375° for 10-12 minutes or until set. Cool. , In a large bowl, beat cream cheese and sour cream. Fold in whipped topping. Spread over the crust. In another bowl, combine milk and pudding mixes; beat on low speed for 2 minutes. , Spread over first layer. Carefully spread whipped topping over second layer. Sprinkle with walnuts. Chill at least 1 hour.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cracker crumbs and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of a 9x13-inch baking dish.
• Bake in preheated oven until crust is lightly browned and smells toasted, about 15 minutes. Remove from the oven and cool.
• Mix ice cream, pudding mix, and milk together in a bowl until combined; spread evenly onto prepared crust. Spread whipped topping over ice cream mixture; top with toffee bits. Place in freezer until hardened, at least 1 hour.

Steps:

• Preheat oven to 350 degrees F and grease a 13"x9" pan.
• Combine crust ingredients (if you like, you can add 1/2 cup chopped pistachio nuts to the crust).
• Press crust mixture into the greased pan and bake at 350 degrees for 7 minutes.
• Remove from oven, set aside, and let cool completely.
• In a bowl, combine the softened cream cheese and powdered sugar until creamy.
• Fold in half of the dessert topping (Cool Whip) and carefully spread over the cooled crust.
• In another bowl, with an electric mixer beat together the pudding mix and milk at medium speed until thick (5-7 minutes).
• Pour slowly and carefully over cheese layer, using a spatula to spread without mixing with the cream cheese mixture.
• Spread the remaining Cool Whip on top and decorate as you wish with chopped pistachios, chocolate shavings, etc.
• Refrigerate for at least two hours or over night before serving.
• Makes 10 to 12 servings.
• You can also include a layer of crushed pineapple in the dessert.

Steps:

• Heat oven to 400°F. Grease 15x10x1-inch pan. In 2 1/2-quart saucepan, heat butter and water to rolling boil. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs all at once; continue beating until smooth. Spread dough in pan.
• Bake about 30 minutes or until golden brown. Cool completely, about 30 minutes. (Crust will be puffy and uneven.)
• In large bowl, beat cream cheese and 1/4 cup of the milk with electric mixer on low speed until smooth. Add remaining milk and the pudding mix (dry). Beat about 2 minutes or until smooth and slightly thickened; immediately spread over crust. Spread with whipped topping.
• Refrigerate uncovered at least 1 hour but no longer than 24 hours. Just before serving, drizzle with chocolate syrup and sprinkle with nuts. For servings, cut into 6 rows by 4 rows. Store in refrigerator.