Recipes for "pistachio pudding"

Gather all ingredients.

Let eggs, sour cream, and milk stand at room temperature for 30 minutes.

Preheat oven to 425 degrees F (220 degrees C). Line twelve 2 1/2-inch muffin cups with paper bake cups.

Combine flour, pudding mix, baking powder, and salt in a medium bowl.

Whisk together eggs, white sugar, and melted butter in a medium bowl until combined. Add sour cream, milk, vanilla, and almond extract. Whisk until combined. Stir in dried cranberries until combined.

Fold in flour mixture.

Scoop batter into prepared muffin cups.

Sprinkle tops with pistachios and turbinado sugar. This may seem like too much topping, but as the cupcakes bake and expand, it will be the right amount.

Bake for 8 minutes. Reduce oven temperature to 350 degrees F (180 degrees C). Bake until a toothpick inserted into the centers comes out clean, 10 to 12 minutes.

Cool in muffin cups 5 minutes. Transfer to a wire rack. Serve warm or cooled.

1. Combine the coconut milk, honey, and a pinch of salt in a medium saucepan and bring to a simmer. Add the rice and stir. Reduce heat to low, cover the pot slightly, and cook for about 30 minutes stirring every few minutes. If skin starts to form on top of the milk, just stir it back in. The milk will reduce and thicken. Once the rice is cooked and the milk has thickened add the vanilla, orange zest and rose water. Remove from the heat and allow to cool slightly. Ladle into jars and chill in the fridge (or eat warm!).

2. To serve, sprinkle each serving of pudding with toasted coconut and pistachios. Add the pomegranate arils. Enjoy!

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.

Mix together cake mix, eggs, oil, water, pudding mix, sour cream, cherries, and food coloring. Pour into prepared pans. In a small bowl, stir together cinnamon and sugar. Sprinkle tops of loaves with mixture.

Bake for 45 minutes. Cool.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

Beat butter with an electric mixer in a bowl until fluffy. Beat in flour, pecans, and 1/4 cup powdered sugar. Spread in an even layer in the prepared dish.

Bake in the preheated oven until light golden brown, about 18 minutes. Cool completely on a wire rack, about 45 minutes.

Beat cream cheese with an electric mixer in a bowl until fluffy. Beat in remaining 1 cup powdered sugar and vanilla until combined. Fold in half of the whipped topping.

Spread cream cheese filling evenly over the crust. Chill in the refrigerator for 15 minutes.

Whisk together milk and pudding mix in a bowl for 2 minutes.

Pour pistachio pudding evenly over the cream cheese filling. Chill in the refrigerator until set, about 15 minutes.

Spread remaining whipped topping over the pudding layer. Top with pistachios, or top with pistachios just before serving.

Cover and chill in the refrigerator 3 hours or up to 4 days.

Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).

Combine the flour, walnuts, and butter and mix well. Press the mixture into the bottom of a 9 x 13 inch pan.

Bake in the preheated oven until the nuts are fragrant and the crust is lightly browned, 20 to 30 minutes. Cool.

Mix together the cream cheese, vanilla, confectioners' sugar, and 1 cup whipped topping. Beat well.

Spread the filling over the cooled crust. Refrigerate for 1 hour.

Mix the instant pudding with milk until thick. Spread the pudding over the cream cheese layer.

Top with remaining whipped topping, sprinkle with nuts, and decorate with maraschino cherries.

Gather all ingredients.

Dump instant pudding into a large mixing bowl. Add pineapple with juice; mix well.

Stir in whipped topping until combined.

Add bananas, marshmallows, fruit cocktail, and mandarin oranges; mix until incorporated.

Cover and refrigerate until thoroughly chilled, about 2 to 4 hours.

Serve and enjoy!

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

In a medium bowl, stir together the cake mix and 1 package of instant pudding. Add the oil, eggs and club soda, mix well. Fold in the chopped nuts, reserving some for garnish if desired. Pour into the prepared pan.

Bake for 50 to 60 minutes in the preheated oven, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely. In a medium bowl, stir together the instant whipped topping and instant pudding. Add the milk and mix until light and fluffy. Slice cooled cake into layers, fill and frost including the hole in the middle. Garnish with nuts if desired. Keep chilled until serving.