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Results 61 - 70 of 301 for pistachio desserts
Blend all ingredients together. Refrigerate several hours before serving. Makes 10 servings. Calories: 75; fat: 0; cholesterol: 1 mg; ...
Mix first 3 ingredients. Press into 9"x13" pan. Bake 375 degrees for 15 minutes. Mix next 3 ingredients and spread on cooled crust. Prepare ...
Beat Cool Whip with blender ... is soft. Add pistachio pudding and pie filling a ... chips and sprinkle leftovers on top. Decorate with cherries.
Using an 8x8 pan, layer ... fingers (split), the pistachio pudding, then the other 1/2 ... Heath bars sprinkled on top. Refrigerate overnight.
Mix with mixer, flour and ... Mix 2 packages pistachio instant pudding with 3 cups ... remaining Cool Whip. Sprinkle with crushed nuts if desired.
Mix first 3 ingredients together ... to 2 packages pistachio pudding; beat until thick. Spread ... with Cool Whip. Refrigerate. Cut into squares.
1. Mix together flour, butter, ... 2 boxes instant pistachio pudding with milk. Beat until ... container Cool Whip (spread). 6. Garnish with pecans.
1ST LAYER: To make crust: ... 2 boxes instant pistachio pudding. Mix together. Spread over ... Refrigerate. Best if refrigerated overnight before serving.
Melt butter and add flour, ... cooled crust. Mix pistachio instant pudding and milk until ... carton of Cool Whip over third layer and refrigerate.
Drain crushed pineapple. Use juice and mix with instant pistachio pudding. Mix in the drained ... of Cool Whip. Pour into mold and refrigerate.
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