|by David Foskett|
A companion to the bestselling Practical Cookery this handy and updated text offers a wider range of recipes including vegetarian and ethnic dishes.
Results 1 - 10 of 36 for pistachio torte
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Combine. Press into ... powdered sugar 2 pkgs. pistachio almond instant pudding 2 1/2 c. milk Beat until thick. Spread over crust. Top with rest of Cool Whip.
Cream together flour, ... Cool Whip. After torte crust is cool, ... Mix 2 packages pistachio pudding (may use ... Sprinkle with nuts and refrigerate until firm.
Mix first 4 ... cooled base. Blend pistachio pudding packages with ... Top with remaining Cool Whip. Sprinkle with nuts if liked or decorate with cherries.
Mix crackers and ... Blend 2 packages pistachio pudding with 1 ... overnight. Before serving, spread with Cool Whip and sprinkle crushed Heath bars over top.
Mix and put in 9"x13" cake pan. Bake at 350 degrees for 12 to 15 minutes. Cool. Beat together: 1 c. powdered sugar Fold in 7 ounces Cool Whip. Spread ...
You can use ... cheese mixture. Spread remaining topping over pudding, sprinkle with nuts (pistachios of any kind). Cover. Chill 1 to 4 hours. Serves 12.
1st Layer: Mix ... 2 regular size pistachio mixes and 3 ... spread on second layer. Let set. 4th Layer: Top with remaining Cool Whip and sprinkle with nuts.
Mix ingredients by ... of Royal Instant Pistachio Pudding with 3 ... rest of the carton of Cool Whip on top and let set in refrigerator for an hour or so.
Mix first three ... 2 packages of pistachio instant pudding with 3 cups of milk. ... cheese mixture. Top all with remaining Cool Whip. Chill for 1 hour.
Preheat oven to ... cup of the pistachios. Beat 1 ... continue to cool torte completely. Spread 1 ... sprinkle with the reserved pistachios. Serves 8 to 10.
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