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Results 111 - 120 of 319 for pistachio icing
Blend all together for 4 minutes. Bake at 350 degrees for 45 minutes to 1 hour. Type of cake pan is optional. A Bundt pan works great.
Coarsely crush (not too fine) ... in softened vanilla ice cream. Spread over cooled crust. ... top of the Cool Whip. Refrigerate. Serves 10-12.
Combine crushed crackers and butter. ... Combine pudding, milk, ice cream, and Cool Whip; spread ... Heath bits may be used instead of candy bars.
Combine crackers and butter for ... Cool Whip, and ice cream. Pour over cooled crust. ... prior to serving, remove from freezer to soften slightly.
115. PISTACHIO CAKE
Roll out crackers - mix ... (9x13 pan). Mix ice cream and pudding. Pour over crackers and top with Cool Whip and sprinkle with nuts. Freeze overnight.
116. PISTACHIO PIE
Combine pudding and milk, beat until stiff. Add softened ice cream and beat until smooth. ... with chopped nuts, wheat germ or crushed Heath bars.
Combine all ingredients and mix well with mixer. Bake at 350 degrees in Bundt pan for 50 minutes; or in 13 x 9 inch pan for 30 minutes. ...
118. PISTACHIO CAKE
Preheat oven to 350 degrees. ... Frost cake when completely cool. Refrigerate cake after icing it, or until ready to serve. Store in refrigerator.
Melt 1 stick of butter ... Mix 1 quart ice cream with 2 pudding and ... serve. Spread with 8 ounces Cool Whip. Sprinkle with remaining crumbs.
Crush crackers and mix with ... until thick. Add ice cream and spread over crust. ... Heath bars. Freeze again. Thaw 20 minutes before serving.
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