FLUFFY PISTACHIO DESSERT
Conveys Christine Strouf of St. Nazianz, Wisconsin. "This creamy, lightly sweet torte is one of my family's favorites, even with the low-fat, low-sugar ingredients."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 24 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 153 calories, Fat 6g fat, Cholesterol 2mg cholesterol, Sodium 206mg sodium, Carbohydrate 17g carbohydrate, Fiber 4g protein.
PISTACHIO TORTE
This is an easy to make torte. There aren't any pistachios actually in it. The flavor comes from pistachio pudding. For the nuts in the crust you can use pecans or walnuts. You can change the torte by changing the flavor of pudding.
Provided by Teaspoon
Categories For Large Groups
Time 1h20m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- For the crust, mix together the flour, butter and nuts.
- Press in the bottom of a 9 x 13 pan.
- Bake at 325 for 15 minutes.
- Let cool.
- Mix the cream cheese, powdered sugar and 1 cup cool whip.
- Spread on top of crust.
- Mix well the pudding and milk.
- Pour on top of cream cheese mixture and let set.
- Top with remaining cool whip.
- May top with chopped nuts if desired.
ITALIAN PISTACHIO TORTE
This Italian dessert combines moist layers of pistachio cake with sweet, creamy ricotta cheese filling. Topped with chocolate, this torte is tasty to eat and pretty to look at.
Provided by Allrecipes Member
Time 5h45m
Yield 12
Number Of Ingredients 17
Steps:
- Heat oven to 325 degrees F. Grease and flour loaf pan, 9x5x3 inches. Beat granulated sugar, 3/4 cup butter, 1 teaspoon vanilla and the eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour and baking powder alternately with 2/3 cup milk on low speed. Fold 1/3 cup of the nuts into batter. Spread in pan.
- Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely. Cut cake horizontally to make 3 layers. (Mark sides of cake with toothpicks, and cut with long, thin serrated knife.)
- Mix ricotta cheese, powdered sugar, 1/3 cup chocolate chips, 3 tablespoons milk and 1 1/2 teaspoons vanilla. Spread ricotta mixture over bottom and middle cake layers; stack layers. Add top cake layer.
- Heat 1/4 cup chocolate chips, 1 tablespoon butter and the corn syrup in 1-quart saucepan over low heat, stirring constantly, until chocolate is melted; cool slightly. Stir in water. Spread chocolate mixture over top of torte. Sprinkle with remaining nuts. Let stand until chocolate mixture is firm. Cover tightly and refrigerate at least 2 hours but no longer than 48 hours.
Nutrition Facts : Calories 417.4 calories, Carbohydrate 58.2 g, Cholesterol 80.9 mg, Fat 19.2 g, Fiber 1.5 g, Protein 5.6 g, SaturatedFat 10.3 g, Sodium 138.7 mg, Sugar 41.5 g
ITALIAN PISTACHIO TORTE
This Italian dessert combines moist layers of pistachio cake with sweet, creamy ricotta cheese filling. Topped with chocolate, this torte is tasty to eat and pretty to look at.
Provided by Allrecipes Member
Time 5h45m
Yield 12
Number Of Ingredients 17
Steps:
- Heat oven to 325 degrees F. Grease and flour loaf pan, 9x5x3 inches. Beat granulated sugar, 3/4 cup butter, 1 teaspoon vanilla and the eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour and baking powder alternately with 2/3 cup milk on low speed. Fold 1/3 cup of the nuts into batter. Spread in pan.
- Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely. Cut cake horizontally to make 3 layers. (Mark sides of cake with toothpicks, and cut with long, thin serrated knife.)
- Mix ricotta cheese, powdered sugar, 1/3 cup chocolate chips, 3 tablespoons milk and 1 1/2 teaspoons vanilla. Spread ricotta mixture over bottom and middle cake layers; stack layers. Add top cake layer.
- Heat 1/4 cup chocolate chips, 1 tablespoon butter and the corn syrup in 1-quart saucepan over low heat, stirring constantly, until chocolate is melted; cool slightly. Stir in water. Spread chocolate mixture over top of torte. Sprinkle with remaining nuts. Let stand until chocolate mixture is firm. Cover tightly and refrigerate at least 2 hours but no longer than 48 hours.
Nutrition Facts : Calories 417.4 calories, Carbohydrate 58.2 g, Cholesterol 80.9 mg, Fat 19.2 g, Fiber 1.5 g, Protein 5.6 g, SaturatedFat 10.3 g, Sodium 138.7 mg, Sugar 41.5 g
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