Lemon Pistachio Pudding Recipes

Steps:

• Preheat oven to 325°F.
• Butter the bottom only of a 2-quart casserole or soufflé dish.
• Combine bread cubes and lemon zest in large bowl.
• Set aside.
• Combine whipping cream, milk, sugar, butter and salt in a heavy saucepan.
• Over medium heat, cook until butter melts, stirring occasionally.
• Pour over bread mixture, and toss.
• Allow to cool.
• Lightly beat the egg yolks, then beat in the lemon juice, and stir into the bread mixture.
• Set aside.
• Beat egg whites in large bowl of electric mixer until stiff peaks form.
• Do not overbeat.
• Gently fold egg whites into bread mixture.
• Pour bread mixture into prepared dish, and bake for 1 hour, or until a knife inserted 1 inch from center comes out clean.
• The top of the pudding should be golden brown.
• Cool on a wire rack for 10 minutes.
• Dust with confectioner's sugar, if desired.
• Serve warm, at room temperature or chilled.
• NOTE:*If your bread is less than a day old, you can"age" it by placing slices in a 300°F oven for 15 or 20 minutes, or until some of the moisture is baked out.

Steps:

• Mix all ingredients in the order given, and refrigerate 3-4 hours or overnight.
• Stir and fluff when done, and serve chilled.
• YUM! :).

Steps:

• Combine butter, graham cracker crumbs, and pecans.
• Press into the bottom of a 9" X 13" baking pan.
• Bake at 350 for 12 to 15 minutes.
• Let cool.
• Combine cream cheese, 1 cup Cool Whip, and powdered sugar.
• Spread over cooled crust.
• Refrigerate until firm.
• Combine lemon pudding with 1 1/2 cups milk.
• Whisk or mix with a mixer at high speed until pudding thickens.
• Spread over cream cheese layer.
• Refrigerate until firm.
• Repeat using the pistachio pudding and 1 1/2 cups of milk.
• Top the whole thin with a tub of Cool Whip.
• Refrigerate until ready to serve. (at least a couple hours).