1 can crushed pineapple 20 oz., drained 1 package instant pistachio
Method. one 8 x 13 pan or you can divide the recipe in half and use 2 9 inch pie plates! To make the crust, combine the crumbs & the melted butter in a bowl until all of the crumbs are moistened. Press the crumb mixture firmly into the bottom of the pan and set aside. Use a very large bowl and combine the softened ice cream, Cool Whip & pudding.
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In a small bowl, combine cracker crumbs and butter. Press into an ungreased 9-in. square baking pan. Bake at 325° for 7-10 minutes or until lightly browned. Cool on a wire rack. Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in ice cream; pour over crust. Cover and freeze for 2 hours or until.
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Using a hand mixing, beat until smooth and creamy. Fold in 8 ounces of whipped topping (aka Cool Whip) until mixed well and then spoon pudding mixture over the cookie crust. Smooth into an even layer and then spoon on top of the pistachio layer, the remaining whipped topping and smooth until even.
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Steps. 1. In medium bowl, combine all crust ingredients; mix well. Press firmly in bottom of ungreased 8-inch square pan or 9-inch springform pan . 2. Beat cream cheese in medium bowl with electric mixer at medium speed until light and fluffy. Add pudding mix and milk; beat at low speed until combined. Beat at medium speed until smooth.
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Bake in preheated oven until crust is lightly browned and smells toasted, about 15 minutes. Remove from the oven and cool. Mix ice cream, pudding mix, and milk together in a bowl until combined; spread evenly onto prepared crust. Spread whipped topping over ice cream mixture; top with toffee bits. Place in freezer until hardened, at least 1 hour.
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Make the crust: Mix flour, butter and pecans and press the dough into the bottom of a 9×13-inch dish or pan. Bake at 325°F for 25 minutes. Remove from oven and let the crust cool completely. Cheesecake layer: For the cheesecake layer that tops the crust, mix cream cheese, powdered sugar and Cool Whip in a medium bowl.
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Spread the ball of dough evenly in the baking dish, including up the sides about a half of in inch. Bake at 350 degrees Fahrenheit for 20 minutes. Set aside to cool. Add the softened cream cheese, vanilla extract, powdered sugar, and half of the tub of whipped topping to a large bowl.
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To make the pistachio paste: Bring a small pot of water to a boil. Add the shelled pistachio nuts and simmer for two minutes. This is going to blanch the nuts and make them easier to peel and grind later on. After two minutes, drain and rinse the nuts under cold water to cool them completely.
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Bake at 375° for 10-12 minutes or until set. Cool. In a large bowl, beat cream cheese and sour cream. Fold in whipped topping. Spread over the crust. In another bowl, combine milk and pudding mixes; beat on low speed for 2 minutes. Spread over first layer. Carefully spread whipped topping over second layer.
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In a separate mixing bowl, add the heavy cream and whip until stiff peaks form. Fold the whipped cream into the pudding mixture. Pour into the pie crust and freeze until firm. Approx. 4 hours, or overnight. (Note 3) To serve, slice and garnish with chopped pistachios or a drizzle of chocolate syrup and a cherry.
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Preheat oven 375°F. In 9-inch pie plate, stir together graham cracker crumbs, and butter, press on bottom and up sides. Bake 8 - 10 minutes. Cool completely. Meanwhile, in a large bowl, quickly combine the pistachios, ice cream, and pudding until well mixed. Transfer mixture into cooled crust.
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Preheat: Preheat the oven to 350 degrees Fahrenheit. Combine ingredients, bake and chill: In a medium bowl combine the butter, pecans, powdered sugar and flour until it forms a shaggy dough. Press into a 9×13 baking dish and bake for 15 minutes, until golden brown and fragrant. Let cool completely.
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Chill: Next, mix the crumbs and melted butter in a large bowl before pressing the mixture into a 9 x 13 baking sheet and chill it for 30 minutes. Mix: Meanwhile, use another bowl to mix the cream cheese and two cups of whipped cream. Then pour over the crust after it is chilled.
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Add the powdered sugar and mix until combined then gently fold in the Cool Whip. Assemble the first layer. Spread the cream cheese mixture over the cooled crust and place in the refrigerator or freezer for 10 minutes. Make the pistachio pudding layer. Whisk the pudding mix and milk together until thick.
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Step 2 Bake the cookie crust Press the cookie crust into the bottom of a prepared 9×13 baking dish. Bake for 20 minutes. Allow to cool completely. Step 3 Make the pudding While the cookie crust is cooling, make the instant pudding. Add 2 cups of cold milk to a bowl and whisk the pudding mix until smooth.
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Keep fillings cold. When not in use, place the bowls of cream cheese, whipped cream, and pistachio pudding in the fridge to keep cold. Store leftovers covered in the fridge for up to 3-4 days. Cut with a hot, dry knife. Rinsing the knife in hot water and drying the knife between cuts for crisp slices.
