Pistachio Delight Recipes

Steps:

• 1. preheat oven to 350. melt your butter, mix with pecans and flour,(you can either add more pecans-less flour or vice versa, play with it) pat into a 9X13 baking pan and bake for 30 minutes. let cool
• 2. mix softened cream cheese with half cool whip and 1 cup powdered sugar. spread over crust. next mix your puddings with milk and pour over cream cheese mix and allow to set up. then top with remaining cool whip.

Steps:

• Mix all together and refrigerate for a couple of hours before serving.

Steps:

• Using a stand mixer by hand or a hand mixer, creme ghee and sugar till well blended.
• Add vanilla and baking powder while mixer is still on.
• Add semolina flour and blend until fully incorporated.
• Add white flour and do the same on slow speed. If doing by hand, stir the mixture starting slowly and gradually increasing speed.
• Stir in orange blossom water and egg. At this time the mixture will appear thin but do not be concerned it needs to be wet.
• Preheat oven to 400 degrees.
• On a piece of parchment paper on a cookie sheet place place 4-6 pistachio halves
• Using a melon baller, make a ball of cookie dough and roll the top in sesame seed.
• Place on top of the 4 pistachio nuts.
• Bake until the cookie is golden brown about 10-14 minutes.
• Cool and remove from cookie sheet. Enjoy!

Steps:

• In a large bowl, mix together pudding mix, pineapple with juice, marshmallows, and nuts. Fold in whipped topping. Chill.

Steps:

• Mix butter flour and pecans together.
• Press in 9 x 13 pan.
• Bake ar 350 for 15 minutes.
• Cream together cream cheese, powdered sugar and cool whip.
• Spread on cooled crust.
• Make pistachio pudding with 2 cups milk.
• Spread over cheese layer.
• Top with a thin layer of cool whip and sprinkle with nuts.
• Refrigerate for 4 hours before serving. Store in refrigerater.