Pistachio Frozen Dessert Recipes

Steps:

• In a small bowl, combine cracker crumbs and butter. Press into an ungreased 9-in. square baking pan. Bake at 325° for 7-10 minutes or until lightly browned. Cool on a wire rack., Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in ice cream; pour over crust. Cover and freeze for 2 hours or until firm. , Spread with whipped topping; sprinkle with crushed candy bars. Cover and freeze for 1 hour or until firm.

Steps:

• In a small bowl, combine the wafers, finely chopped pistachios and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., Meanwhile, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large bowl, beat cream cheese until smooth. Beat in the pudding., Set aside 3/4 cup whipped topping for garnish; fold remaining whipped topping into cream cheese mixture. Pour filling over crust. Freeze for 5 hours or overnight. Cover and refrigerate remaining whipped topping., For sauce, place the raspberries, sugar and liqueur in a food processor. Cover and process for 1-2 minutes or until smooth. Strain and discard seeds and pulp. Refrigerate until serving., Remove dessert from the freezer 15 minutes before serving. Remove sides of pan. Garnish with chopped pistachios and remaining whipped topping. Serve with sauce.,

Steps:

• Soften ice cream while preparing crust.
• Place cookies in a food processor or blender; cover and process until fine crumbs form.
• Stir in butter.
• Set aside 1 cup for topping.
• Press remaining crumb mixture into an ungreased 13x9 dish.
• In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
• Gradually add ice cream; mix well.
• Fold in whipped topping.
• Spread over crust.
• Sprinkle reserved crumb mixture over top, pressing down lighty.
• Cover and freeze for 4 hours or overnight.
• Remove from freezer 20 minutes before cutting.

Steps:

• Mix crushed crackers with melted margarine and nuts.
• Reserve some for topping.
• Pat in a 9x13 pan.
• Bake at 325 for 10 minutes or golden brown.
• When cool, mix pudding, milk and softened Ice Cream together.
• Mix well.
• Pat into baked crust.
• Put into freezer to freeze.
• When frozen, add a jar of Mrs.
• Richards Ice Cream Topping (might have to melt it a little to get it all out of jar and/or to spread around the Ice Cream layer.) When the chocolate is on then put back into freezer.
• When frozen, add Cool Whip and add the remaining cracker mixture on top of Cool Whip and put back into freezer.
• When ready to serve, set the pan out a few minutes before cutting into.
• Enjoy!

Steps:

• In medium bowl, combine all crust ingredients; mix well. Press firmly in bottom of ungreased 8-inch square pan or 9-inch springform pan .
• Beat cream cheese in medium bowl with electric mixer at medium speed until light and fluffy. Add pudding mix and milk; beat at low speed until combined. Beat at medium speed until smooth. Reserve 1 cup of the whipped topping for garnish; cover and refrigerate. Fold remaining whipped topping into cream cheese mixture. Spoon into crust-lined pan. Freeze at least 4 hours or until firm.
• Meanwhile, in blender container or food processor bowl with metal blade, combine raspberries, sugar and liqueur. Cover; blend until smooth. Press raspberry mixture through strainer into bowl to remove seeds; discard seeds.
• To serve, let dessert thaw in refrigerator for about 1 hour. Carefully run knife around sides of pan. Top each serving with reserved whipped topping, raspberry sauce and about 1/2 teaspoon chopped pistachios.