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Irish Shamrock Cookies
Dessert

Irish Shamrock Cookies

4.1

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  2. 2 Beat butter and pistachio pudding mix in a large bowl with an electric mixer until smooth. Blend in baking mix, egg, and sugar to form a dough.
  3. 3 Roll dough on a lightly floured surface to 3/8-inch thickness; cut out cookies with a shamrock cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
  4. 4 Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By MBMCD

Green Cake
Dessert

Green Cake

4.1

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Make cake mix as directed on box except that in the place of water put pineapple juice. Bake according to the cake mix directions and take right from oven and place in freezer. Cake is ready to frost when cool on the bottom to touch.
  2. 2 Mix crushed pineapple, instant pistachio pudding, and whipped topping together with a spoon, do not use an electric mixer. Frost cake and refrigerate for at least one hour. You must keep this cake refrigerated until ready to serve and then also keep any leftovers refrigerated.

By Cheryl

Watergate Salad with Coconut
Dessert

Watergate Salad with Coconut

4.8

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 In a large bowl, combine pudding mix and pineapple; mix well. Add marshmallows and 3/4 of the container of dessert topping (add more to get a creamier consistency). Toss in the coconut; mix well. Transfer to a serving dish and top with halved cherries and any extra coconut. Chill for at least an hour before serving. Will be good the next day.

By lily

Pistachio Cake I
Dessert

Pistachio Cake I

4.0

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. 2 In a large bowl, mix together cake mix, 1 package pudding, water, eggs, and oil. Pour into a greased and floured Bundt pan.
  3. 3 Bake at 350 degrees F (175) degrees C for 45 minutes, or until done. Allow to cool.
  4. 4 To Make Frosting: In a mixing bowl, combine 1 package instant pudding, milk, and instant whipped topping mix. Beat until thick, and spread on the cooled cake.

By Cheryl

Watergate Salad
Dessert American

Watergate Salad

4.7

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine crushed pineapple with juice, instant pudding mix, mini marshmallows, and walnuts in a large serving bowl. Mix until well combined.
  3. 3 Fold in whipped topping, then chill for 1 to 2 hours before serving.
  4. 4 When ready to serve, garnish with crushed pistachios and maraschino cherries.
  5. 5 Enjoy!

By Jennifer

Family Tradition Watergate Salad
Side Dish

Family Tradition Watergate Salad

4.7

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Gently combine whipped topping, pineapple with a little juice, marshmallows, cherries, and pudding mix in a large bowl until mixture is fluffy and thoroughly combined. Add more marshmallows if salad isn't fluffy enough. Chill in refrigerator for 1 hour before serving.

By Bwendler

Watergate Cake III
Dessert

Watergate Cake III

4.5

Prep
Cook
Total

Instructions

  1. 1 Mix together cake mix, 1 box pudding mix, eggs, oil, and soda drink. Stir in coconut and nuts if desired. Pour into a greased 9 x 13 inch baking pan.
  2. 2 Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool.
  3. 3 Beat 1 box pudding and milk together. Fold in whipped topping. Frost cooled cake. Keep refrigerated.

By Shawna Wallis

Pistachio Nut Cake II
Dessert

Pistachio Nut Cake II

3.9

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. 2 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.
  3. 3 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.

By Cathie Taylor

Pistachio Cake with Frosting
Dessert

Pistachio Cake with Frosting

4.5

Prep
Cook
Total

Instructions

  1. 1 Beat cake mix, oil, soda, eggs, and first package of pudding until smooth. Pour batter into a greased 9x13-inch pan.
  2. 2 Bake at 325 degrees F (165 degrees C) for 45 minutes, or cake tests done.
  3. 3 Beat Dream Whip, milk, and pudding until stiff; pour over cooled cake. Refrigerate.

By Vicki Monte

Pistachio Fluff Salad
Dessert American

Pistachio Fluff Salad

4.8

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Dump instant pudding into a large mixing bowl. Add pineapple with juice; mix well.
  3. 3 Stir in whipped topping until combined.
  4. 4 Add bananas, marshmallows, fruit cocktail, and mandarin oranges; mix until incorporated.
  5. 5 Cover and refrigerate until thoroughly chilled, about 2 to 4 hours.
  6. 6 Serve and enjoy!

By Jane Snider

Watergate Cake I
Dessert

Watergate Cake I

4.8

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
  2. 2 Combine the cake mix, 1 box of the instant pistachio pudding, the vegetable oil, club soda, eggs, and 1/2 cup of the chopped walnuts. Stir until just combined and pour into the prepared pan.
  3. 3 Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cake cool then frost.
  4. 4 To Make Frosting: Beat the milk into the remaining box of pistachio pudding. Prepare topping mix according to package directions. Fold into pudding mixture. Spread over top of cooled cake and sprinkle with walnuts and maraschino cherries.

By Suzanne Stull

Pistachio Bread
Snack

Pistachio Bread

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.
  2. 2 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.
  3. 3 Bake for 45 minutes. Cool.

By Rhea Faber

Frosted Pistachio Cake
Dessert American

Frosted Pistachio Cake

4.7

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  2. 2 Beat cake mix, vegetable oil, club soda, eggs, and 1 package pistachio pudding mix together in a bowl until blended; pour into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 30 to 40 minutes. Turn cake onto a cooling rack and cool completely.
  4. 4 Beat milk, 1 package pistachio pudding mix, and whipped topping mix together in a bowl using an electric mixer on high until frosting forms stiff peaks. Spread frosting on cake.

By TheRecycleChef

Pistachio Ice Cream Dessert
Dessert American

Pistachio Ice Cream Dessert

4.9

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine cracker crumbs and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of a 9x13-inch baking dish.
  3. 3 Bake in the preheated oven until crust lightly browned and smells toasted, about 15 minutes. Remove from the oven and cool.
  4. 4 Combine ice cream, milk, and pudding mix in a bowl; 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.

By tracyc

Watergate Cake IV
Dessert American

Watergate Cake IV

4.6

Prep
Cook
Total

Instructions

  1. 1 Combine cake mix, eggs, oil, soda drink and 1 box pistachio pudding. Pour batter into a greased and floured 13 x 9 inch pan.
  2. 2 Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until a toothpick inserted into cake comes out clean. Cool completely.
  3. 3 While cake is baking, mix 1 box pistachio pudding, whipped topping, and milk. Chill. Ice cooled cake with chilled frosting.

By JBS BOX

Pistachio Nut Bundt Cake
Dessert American

Pistachio Nut Bundt Cake

4.5

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  2. 2 In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well.
  3. 3 Pour half of the batter into the prepared pan. Combine the brown sugar, walnuts and cinnamon, sprinkle over the batter in the pan.
  4. 4 Cover with the remaining batter.
  5. 5 Bake for 1 hour in the preheated oven, until cake springs back when lightly touched.
  6. 6 Cool for 15 minutes in pan before inverting onto a wire rack to cool completely. When cake is cooled, dust with confectioners' sugar.

By Marlene Edwards

Spumoni Chocolate Chip Cookies
Dessert Italian

Spumoni Chocolate Chip Cookies

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Sift flour and baking soda together; set aside.
  3. 3 Beat butter, brown sugar, and white sugar together in a large bowl until smooth.
  4. 4 Stir in pudding mix until well combined. Beat in eggs, one at a time, then stir in vanilla.
  5. 5 Stir in flour mixture, then fold in chocolate chips, cherries, and pistachios.
  6. 6 Drop large spoonfuls of dough onto ungreased baking sheets.
  7. 7 Bake in the preheated oven until light brown, about 10 minutes.

By Serafina

Pistachio Poke Cake
Dessert American

Pistachio Poke Cake

4.5

Prep
15 min
Cook
25 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass baking dish with floured cooking spray.
  2. 2 Place cake mix in a large mixing bowl. Add water, vegetable oil, eggs, and food coloring; whisk until smooth. Pour batter into the prepared baking dish.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes. Remove from the oven and let cool, about 30 minutes.
  4. 4 When the cake is almost finished cooling, whisk together cold milk and pudding mix in a bowl for 2 minutes. Let sit until soft and thickened, about 5 minutes.
  5. 5 Poke holes all over the top of the cooled cake using the handle of a clean wooden spoon. Pour pudding over the cake, spreading evenly to the edges. Spread whipped topping over the pudding layer. Sprinkle pistachios over top.

By ChristyCakes

White Chocolate-Orange-Pistachio Thumbprint Cookies
Dessert American

White Chocolate-Orange-Pistachio Thumbprint Cookies

4.4

Prep
30 min
Cook
10 min
Total
100 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine butter, sugar, egg yolks, and vanilla extract in large bowl. Beat using an electric mixer until well mixed.
  3. 3 Add flour, salt, and pudding mix; beat well. Chill dough in the refrigerator for 30 minutes.
  4. 4 Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. Shape dough into 1-inch balls and place on the prepared baking sheets. Make an indentation in the center of each cookie with your thumb.
  5. 5 Bake in the preheated oven until lightly golden around the edges, 10 to 12 minutes. Remove from baking sheet and allow to cool on a wire rack, about 30 minutes.
  6. 6 Combine white chocolate chips, milk, and orange zest in a microwave-safe bowl. Heat in the microwave for 1 1/2 minutes, stirring every 30 seconds, until chocolate is melted and smooth.
  7. 7 Pour white chocolate mixture into a piping bag and pipe into the thumbprint of the cooled cookies. Sprinkle with chopped pistachios.

By SunnyDaysNora

Pistachio Cream Pie
Dessert American

Pistachio Cream Pie

4.7

Prep
25 min
Cook
20 min
Total
105 min

Instructions

  1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine the flour, walnuts, and butter and mix well. Press the mixture into the bottom of a 9 x 13 inch pan.
  3. 3 Bake in the preheated oven until the nuts are fragrant and the crust is lightly browned, 20 to 30 minutes. Cool.
  4. 4 Mix together the cream cheese, vanilla, confectioners' sugar, and 1 cup whipped topping. Beat well.
  5. 5 Spread the filling over the cooled crust. Refrigerate for 1 hour.
  6. 6 Mix the instant pudding with milk until thick. Spread the pudding over the cream cheese layer.
  7. 7 Top with remaining whipped topping, sprinkle with nuts, and decorate with maraschino cherries.

By MARBALET

Saint Patrick's Pistachio Cookies
Dessert European

Saint Patrick's Pistachio Cookies

3.7

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
  2. 2 Puree avocado in the bowl of a food processor. Add butter and blend until creamy. Add applesauce, sugar, and milk; pulse to combine. Add egg; pulse until smooth. Add pudding mix, vanilla extract, baking powder, and salt; pulse until dough is smooth and pastel green.
  3. 3 Place pistachio nuts in a resealable freezer bag and crush with a meat mallet. Add crushed pistachio nuts and flour to dough; pulse to combine.
  4. 4 Drop tablespoons of dough 2 inches apart onto prepared baking sheets; flatten gently.
  5. 5 Bake in the preheated oven until bottoms are beginning to brown, about 15 minutes. Remove from oven and cool on baking sheets, 5 to 10 minutes.

By Kate's Kitchen

Pistachio Cream Cheese Fingers
Dessert American

Pistachio Cream Cheese Fingers

4.2

Prep
30 min
Cook
12 min
Total
105 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy. Beat in the egg and vanilla.
  3. 3 Combine the flour, dry pudding mix, baking powder, and salt; stir into the creamed mixture. Cover dough, and refrigerate for at least one hour for easier handling.
  4. 4 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Shape teaspoonfuls of dough into finger shapes, about 1 1/2 inches long. Place cookies on prepared cookie sheets.
  5. 5 Bake for 9 to 12 minutes in the preheated oven, or until set and very lightly browned on bottoms. Cool completely on a wire rack.
  6. 6 In small saucepan over low heat, melt together chocolate and shortening, stirring constantly until smooth and well blended.
  7. 7 Drizzle a small amount of chocolate over each cookie. Allow the chocolate to set before storing.

By irenedee

Pistachio Cake
Dessert American

Pistachio Cake

4.6

Prep
20 min
Cook
50 min
Total
85 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
  2. 2 Process pistachios in a food processor until nuts become smooth and creamy, 7 to 10 minutes, stopping to scrape down sides of bowl as needed. Set aside.
  3. 3 Whisk cake mix and pudding mix together in a large bowl, create a well in the center.
  4. 4 Add water, eggs, oil, processed pistachios, green food coloring, and pistachio extract into center of well. Whisk together until fully combined.
  5. 5 Pour batter into prepared pan.
  6. 6 Bake in the preheated oven until cake springs back when lightly pressed, or a toothpick inserted in the center comes out clean, 50 to 55 minutes.
  7. 7 Cool in the pan for 15 minutes. Turn out onto a wire rack and cool completely.
  8. 8 To make the glaze: Whisk together powdered sugar, heavy cream, and vanilla extract in a small bowl until fully combined.
  9. 9 Spoon glaze evenly over cooled cake, garnish with chopped pistachios, slice and serve.

By Marcia

Chocolate-Orange Cupcakes with Pistachio Buttercream
Dessert American

Chocolate-Orange Cupcakes with Pistachio Buttercream

4.8

Prep
20 min
Cook
20 min
Total
70 min

Instructions

  1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with shortening using a paper towel and dust with about 1 teaspoon flour or line with paper liners.
  2. 2 Combine 1 1/2 cups flour, white sugar, cocoa powder, baking soda, and salt in the bowl of a stand mixer.
  3. 3 Beat 1 cup cold water, olive oil, orange juice, and vanilla extract into flour mixture on medium-low speed until batter is just combined, about 2 minutes. Fold orange zest into batter.
  4. 4 Pour batter into prepared muffin cups, 2/3-full.
  5. 5 Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely, about 30 minutes.
  6. 6 Beat butter in a bowl using an electric mixer in medium speed until fluffy, about 1 minute. Slowly pour confectioners' sugar into creamed butter and beat until incorporated, about 2 minutes. Beat pudding mix into butter mixture until just combined. Add water, 1 tablespoon at a time, until desired consistency of icing is reached.
  7. 7 Ice the cooled cupcakes; garnish with grated chocolate.

By Pietime