Pistachio Creams Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the flour, walnuts, and butter and mix well. Press the mixture into the bottom of a 9 x 13 inch pan. Bake in the preheated oven until the nuts are fragrant and the crust is lightly browned, 20 to 30 minutes. Cool.
• Mix together the cream cheese, vanilla, confectioners' sugar, and 1 cup whipped topping. Beat well, and spread the filling over the cooled crust. Refrigerate for 1 hour.
• Mix the instant pudding with milk until thick. Spread the pudding over the cream cheese layer. Top with remaining whipped topping, sprinkle with nuts, and decorate with maraschino cherries.

Steps:

• Heat oven to 325°F (if using dark or nonstick pan, heat oven to 300°F). In medium bowl, stir together flour and granulated sugar. Beat in butter with electric mixer on medium speed until blended. On bottom of ungreased 13x9-inch pan, press dough.
• Bake 20 to 25 minutes or just until edges are lightly browned. Cool completely in pan on cooling rack, about 30 minutes.
• In medium bowl, beat cream cheese and powdered sugar on medium speed until blended. Beat in pudding mix (dry) and milk. Spread over crust. Sprinkle nuts over top. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

Steps:

• In a small bowl, beat the cream cheese, milk and pudding mix until smooth. Fold in pineapple. Spoon into crust., Spread with whipped topping; sprinkle with coconut. Refrigerate until serving.

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, beat butter and 2/3 cup powdered sugar with electric mixer on low speed until blended. Beat on medium speed until light and fluffy. Beat in flour and baking powder. Stir in nuts. Press dough in bottom of pan.
• Bake 30 to 35 minutes or until golden brown. Cool completely in pan on cooling rack, about 1 hour.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. In another medium bowl, beat cream cheese and 1 cup powdered sugar on medium speed 1 minute or until creamy. Fold in vanilla and 1 1/2 cups of the whipped cream. Spread over baked crust. Refrigerate.
• In medium bowl, mix dry pudding mix and 1 cup milk as directed on package. Refrigerate 5 minutes. Fold in remaining whipped cream. Spread over cream cheese layer. Refrigerate at least 2 hours or until chilled. Cut into 6 rows by 4 rows. Garnish with additional chopped nuts, if desired. Store covered in refrigerator.