Pistachio Rocky Road Pudding Recipes

Steps:

• Press first three ingredients into a 13" x 9" pan and bake at 350 degrees for 20 minutes. Allow to cool thoroughly.
• Beat Cool Whip, cream cheese and confectionery sugar with electric mixer; spread over cooled crust.
• Beat pudding mix and milk well with electric mixer on low setting. Let mixture stand until set. Then carefully spread over cream cheese layer.
• Cover and refrigerate for one hour. Slice into 2" x 2" pieces.
• Store refrigerated for up to five days.

Steps:

• In a medium saucepan, scald the heavy cream.
• In a large saucepna, boil 1 3/4 cups sugar and 1 cup corn syrup until a medium golden caramel forms. Turn off the heat and slowly pour in the cream (careful - it will splatter). Whisk in the butter, 1 tablespoon at a time. Turn the heat to medium and cook, stirring for another 5 minutes. Pour the caramel into a large serving dish.
• For individual servings, pour a thin laer into each serving glass and let set.
• Sprinkle 1 envelope gelatin in a bowl filled with 1/3 cup of the milk. Set aside while gelatin blooms.
• In a medium saucepan, bring remainng 3 cups of milk and the 1/2 cup sugar to a boil. Slowly pour the hot milk mixture into the egg yolks, whisking as it tickens. Stir in the bloomed gelatin and strain into chocolate. Mix until chocolate is fully melted and pudding is smooth. Pour over the caramel in the serving dish.
• For individual portions, divide pudding among serving glasses.
• Refrigerate 6 hours prior to serving.
• Sprinkle remaining 4 envelopes gelatin over 3/4 cup water. Set aside while gelatin blooms.
• Place egg whites in a stand mixer fitted with the whisk attachment.
• Boil 2 1/4 cups sugar, remaining 3/4 cup water and 1 tablespoon corn syrup to 248°. When temperature reaches 230°, start whiskin egg whites in the mixer at medium speed. Once the syrup has reached 248°, add bloomed gelatin and stir. Slowly pour gelatin syrup mixture into the whipped egg whites and mix at medium speed until incorporated.
• Add the remaining 3/4 cup water and vanilla and whip on high speed for 10 to 12 minutes.
• Place marshmallows in piping ag and pipe large dollops onto the pudding, covering the pudding.
• For individual servings, pipe 1 large dollop.
• Refrigerate for 4 hours or until set.
• Bring remaining 2 1/2 cups sugar, remaining 4 cups water and pistachios to a rolling boil in a medium saucepan for 15 minutes. Drain the pistachios and spread evenly onto a parchment-lined sheet pan.
• Bake in a 325° oven for 12 to 15 minutes, or until the pistachios are toasted, but not burnt. Once pistachios have cooled, grind them to a medium pea-size texture in a food processor. Sprinkle the ground candied pistachios on the pudding; top with a pinch of Maldon sea salt. Serve.