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Results 51 - 60 of 144 for pistachio cool whip pie
Mix dry pudding and well drained pineapple. Fold in Cool Whip. Pour mixture in pie crust. Chill 24 hours before serving. Sprinkle with chocolate shots.
Pour pineapple and juice into bowl. Add the mix. With a wire whisk, rotary beater or electric mixer at lowest speed, beat until well ...
Pour pineapple and juice into ... used as a pudding, salt, or put into a graham cracker crust as a pie. It's better if slightly frozen as a pie.
1. In large bowl combine ... pineapple. 2. Add Cool Whip and mix. 3. Pour into pie shell (9 inch deep dish). ... freeze. (May be served either way.)
Combine butter and coconut; press in 9 inch pie pan. Bake at 300 degrees ... or until golden. Cool. Blend milk, whipped topping ... Garnish with toasted coconut.
Blend all ingredients in large ... when lightly touched. Cool in pan 15 minutes; remove ... cake and store in refrigerator until ready to serve.
57. PISTACHIO PIE
Mix all ingredients well and refrigerate overnight.
58. PISTACHIO MOUSSE
Mix all ingredients together and refrigerate.
Pour pineapple and juice into ... 1-2 minutes. Fold in Cool Whip and nuts and read to eat in 5 minutes. Store in refrigerator. Makes 4 servings.
Mix pudding, Cool Whip and pineapple. Put into pie crust. Cool in refrigerator for 3 hours or overnight. Double recipe for 3 pies.
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