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Results 1 - 10 of 201 for pistachio filling
1. CANNOLI
Mix flour, cocoa, sugar, salt ... Beat until fluffy. Fill the pastry shells on both ... ends in ground pistachio nuts and dust with powdered ... were wrapped around broomsticks!)
Mix butter, flour, and nuts; press into 9 x 13 inch pan. Bake at 350 degrees for 20 minutes. Cool. Mix powdered sugar, cream cheese, and ...
Wrap all sides and bottom ... to cool before filling. In a large bowl, ... ready to serve. Garnish with candied oranges or pistachios if desired.
Sift flour, measure and sift ... into 3 layers. Fill with 1/3 lemon cream filling (see below) and use the ... Sprinkle with chopped pistachios. Soak gelatin in 1/4 ... stiff enough to spread.
Mix flour, butter, sugar and ... Cool completely before filling. Fill shells just before serving so ... ends in chopped pistachio nuts. If you do not ... up to 3 days.
Pour dry pudding mix over undrained pineapple and mix. Add marshmallows and nuts. Slowly fold in softened Cool Whip. Refrigerate 3 to 4 ...
Bring milk to a boil ... beat until fluffy. Fill the pastry shells from both ... ends in ground pistachios. Dust the cannoli with confectioners' sugar.
Stir pudding mix, undrained pineapple, marshmallows and pecans in large bowl until well blended. Gently stir in whipped topping; cover. ...
Combine dry pudding mix with Cool Whip; then add other ingredients. Mix thoroughly and chill for several hours before serving.
Combine all ingredients in large ... rack. Frost with Pistachio Fluffy Frosting. Pour milk into ... form soft peaks, 4 to 6 minutes. Makes 3 cups.
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