#pistachio instant pudding

[bloggerliveshere]

"Chocolate Pistachio Eclair Cake"

GET IN THE KITCHEN NOW!!! Run, do not walk. Why, you ask? Because this Mother’s Day will not be complete without serving my Chocolate Pistachio Eclair Cake. You’ll be making this luscious no-bake dessert all summer long. Whether you’re a novice cook or advanced cook, anyone can make this cake. I think most of us are familiar with the recipe for the Original Eclair Cake made with vanilla pudding…

[fullcravings]

Easy Pistachio Pudding Poke Cake Recipe

[awesome-recipes101]

Whipped Pistachio Cream Cheese Frosting

Enough for 1 cake

This frosting is great tasting and covers the cake nicely.

Ingredients

1 (8-ounce) package of cream cheese, room temperature

2 (8-ounce) containers of whipped topping, thawed

½ cup of powdered sugar

1 teaspoon vanilla extract

1 (3.4 ounce) package of pistachio instant pudding

Directions

Using your electric mixer cream the cream cheese until it is creamy. Add one of the containers of whipped topping. Blend. Add the other container of whipped topping, the powdered sugar, the vanilla extract, and the package of pistachio pudding.  (Add a different flavor of pudding if you prefer.  You can also use a few drops of food coloring if you want the frosting to be darker or another color.)

Thoroughly blend everything.

Spread the frosting over the cake.  The frosted cake will keep in the refrigerator for several days.

Notes

This frosting can be used on cookies as well as cakes

[theramenrater]

gummy

[scealaiscoite]

‧₊˚ ⋅ 𓐐 food prompts 𓎩 ‧₊˚ ⋅

¹⁾ tart, fresh cherries

²⁾ milky tea

³⁾ a can of redbull

⁴⁾ cold pepperoni pizza

⁵⁾ orange segments

⁶⁾ chamomile tea

⁷⁾ burnt toast

⁸⁾ steaming masala chai

⁹⁾ bitter dark chocolate

¹⁰⁾ water-heavy pears

¹¹⁾ salty cinema popcorn

¹²⁾ smooth whiskey

¹³⁾ fluffy cinnamon rolls

¹⁴⁾ rich cuban coffee

¹⁵⁾ streetside pani puri

¹⁶⁾ fresh-baked cookies

¹⁷⁾ pomegranate seeds

¹⁸⁾ sour jellies

¹⁹⁾ homemade soup dumplings

²⁰⁾ hotel room service french fries

²¹⁾ sugared donuts

²²⁾ mexican coca-cola

²³⁾ strawberry milkshake

²⁴⁾ fudgey brownies

²⁵⁾ spearmint gum

²⁶⁾ happy hour cocktails

²⁷⁾ fairground candyfloss

²⁸⁾ salmon sashimi

²⁹⁾ airplane peanuts

³⁰⁾ takeout fried rice

³¹⁾ pistachio gelato

³²⁾ a packed lunch

³³⁾ bruised bananas

³⁴⁾ cheap instant ramen

³⁶⁾ agua de jamaica

³⁷⁾ petrol station chocolate bars

³⁸⁾ soft mangos

³⁹⁾ chicken noodle soup

⁴⁰⁾ convenience store onigiri

⁴¹⁾ lemonade from a neighbourhood kids’ stand

⁴²⁾ chilaquiles

⁴³⁾ a steaming bowl of breakfast congee

⁴⁴⁾ too-sweet instant coffee

⁴⁵⁾ a sunday roast with all the trimmings

⁴⁶⁾ high-end restaurant steak frites

⁴⁷⁾ mango sticky rice

⁴⁸⁾ salsa verde and tortilla chips

⁴⁹⁾ stale bottled water

⁵⁰⁾ rotten strawberries

⁵¹⁾ old-fashioned caramels

⁵²⁾ honey and lemon lozenges

⁵³⁾ garlic bread

⁵⁴⁾ mango loco monster

⁵⁵⁾ clumsily-made spaghetti

⁵⁶⁾ rotisserie chicken

⁵⁷⁾ madras curry

⁵⁸⁾ abuela’s caldo de res

⁵⁹⁾ dirty martini

⁶⁰⁾ tinned sardines

⁶¹⁾ arayes

⁶²⁾ the last slice of birthday cake

⁶³⁾ ripe nectarines

⁶⁴⁾ caviar bump

⁶⁵⁾ iced latte

⁶⁶⁾ sugar cookies

⁶⁷⁾ mulled wine

⁶⁸⁾ baklava

⁶⁹⁾ chocolate poptarts

⁷⁰⁾ warm champangne

⁷¹⁾ sticky toffee pudding

⁷²⁾ blueberry pancakes

⁷³⁾ birria tacos

⁷⁴⁾ hospital pudding cups

⁷⁵⁾ lobster rolls

⁷⁶⁾ fresh honeycomb

⁷⁷⁾ campfire coffee

⁷⁸⁾ sweet tea

⁷⁹⁾ hot honey

⁸⁰⁾ vanilla protein powder

⁸¹⁾ bulgogi beef

⁸²⁾ warm focaccia

⁸³⁾ chilli con carne

⁸⁴⁾ peach cobbler

⁸⁵⁾ cold watermelon slices

⁸⁶⁾ sweet stewed apple

⁸⁷⁾ coloured marshmallows

⁸⁸⁾ vendor stand hotdogs

⁸⁹⁾ dragonfruit redbull

⁹⁰⁾ blood oranges

⁹¹⁾ vanilla coke

⁹²⁾ blue raspberry slushie

⁹³⁾ nicotine gum

⁹⁴⁾ raspberry jam

⁹⁵⁾ pear cider

⁹⁶⁾ pineapple rings

⁹⁷⁾ chicken wings

⁹⁸⁾ salted butter

⁹⁹⁾ coconut meat

¹⁰⁰⁾ wild blackberries

[terrasu]

Hot days + food

I know eating when you're hot is hard. This video (and the comments under it) may help you strategize & feel better about what you do eat

First off- my mom's gazpacho recipe because it's a classic

And now, some other things I've made that are cold by principle or don't require the oven (use justtherecipe.com to get simplified recipes)

Pesto chicken salad wraps

Broccoli Pasta Salad with tomato vinaigrette

One pot pizza pasta

Nadiya's Blender Beets (making extra sauce for freezing an instant meal some other day is built into the recipe. I usually make six meals worth of the sauce using a mix of canned and real beets.)

Pistachio pasta sauce

Chickpea salad with parsley, red onion, and sumac

Honeycrisp Apple Salad (yes, it is weird. America is weird about salads.)

Meditteranean chickpea salad

Cowboy caviar

Broccoli Thai Salad with peanut butter (I steam my broccoli in the microwave, but however you want it.)

Insta Pot Philly Cheesesteak Sloppy Joes (is hot food, but is satisfying and filling)

Sumac Chicken Fatteh

Black bean hummus

Cilantro lime rice with black beans

Skillet Potatoes

1 can kidney beans + 1/2 cup diced red onion + half of a bunch of cilantro + 2tbsp olive oil + 1/4 cup red wine vinegar (let chill for two hours to marinate)

Crockpot blueberry cake (yes, this will produce heat, but keeps the oven off and gives your sweet tooth something.)

Gulab Phrini (Rose-flavored rice pudding)

Mango Lassi (a cold, creamy drink)

5 minute grape sorbet

No-bake lemon pie

I also eat a lot of instant mashed potatoes and fried egg sandwiches (toast, fried egg, ketchup) when I feel bad from the heat. Not everything has to be a "meal." Bits and bobs mean you're eating nonetheless.

[notquitehumanwrites]

All this pistachio talk is making me want that instant pistachio pudding that I liked as a kid

[swiftthistletea]

things ive eaten these past two weeks with impaired chewing abilities

roasted red pepper soup

homemade tomato soup

mango sticky rice with mango chopped small

canned asparagus

lots and lots of white rice and egg yolk

instant mash potato

mashed avocados (a lot)

meal replacement shake (weird, didnt like it)

tuna "salad" (just mayo)

lots of sunny side up eggs

tiny bite of seans burger just to feel human again

baked fish

pistachio pudding

fruit cups (pear and peach)

[angelkin-food-cake]

Spumoni Mousse Cake

Cherry Layer:

¼ oz. package of powdered gelatin

2 Tbsp. maraschino cherry juice

3 egg yolks

½ cup sugar

½ cup whole milk or half and half

8 oz. high quality white chocolate, chopped

1 tsp. almond extract or ¼ tsp. almond oil

few drops of pink food coloring

24 maraschino cherries, chopped into “chips”

1½ cups whipping cream

Pistachio Layer:

1 tsp. powdered gelatin

2 Tbsp. cold water

1½ tablespoons egg yolk

¼ cup sugar

¼ cup whole milk or half and half

4 oz. high quality white chocolate, chopped

3 Tbsp. instant pistachio pudding

drop of green food coloring (if desired)

1 cup heavy whipping cream

Vanilla Whipped Cream:

1½ cups heavy cream  

¼ cup sugar

2 tsp. clear vanilla extract

pink food coloring

12 whole maraschino cherries, rinsed and patted dry

Cherry Layer:

Lightly grease the bottom and sides of two 7 or 8-inch spring form pans. Line the bottoms with a parchment paper round. Set aside.

Place the 2 tbsp. cherry juice in a medium saucepan and sprinkle gelatin over. Let stand for 1 minute. Whisk in egg yolks and sugar; mix well. Stir in milk. Cook over medium heat, whisking constantly. Cook until thickened considerably 7-10 minutes. When done, it should be thick enough to coat the back of a spoon. Stir in chopped white chocolate and blend with a whisk until chocolate has melted and has an even color. Let cool.

When mixture is cooled to just barely warm, whisk in almond extract and pink food coloring. Stir in cherry chips.

Whip cream until stiff peaks form. Gently fold whipped cream into the cooled cherry mixture until well blended. Pour into a prepared spring-form pan and level the top with a rubber spatula. Pick up and drop the pan once or twice to settle any gaps that may have been created when the mixture was poured. Place in freezer and freeze until firm. Wash and dry your saucepan, bowl, spatula, whisk and beaters for the next layer.

Pistachio Layer:

Place the 2 tbsp. water in a medium saucepan and sprinkle gelatin over water. Let stand for 1 minute. Whisk in egg yolk and sugar. Stir in milk. Cook over medium heat, whisking constantly. Cook until thickened considerably 5-7 minutes. When done, it should be thick enough to coat the back of a spoon. Stir in chopped white chocolate and blend with a whisk until chocolate has melted and has an even color. Whisk in instant pistachio pudding mix. Let cool.

When mixture is cooled to just barely warm, whisk in a drop of green food coloring to intensify the green color, if desired.

Whip cream until stiff peaks form. Gently fold whipped cream into the cooled pistachio mixture until well blended. Pour into the remaining prepared spring-form pan and level the top with a rubber spatula. Pick up and drop the pan once or twice to settle any gaps that may have been created when the mixture was poured. Place in freezer and freeze until firm.

Whipped Cream:

Remove pans of mousse from the freezer. Use a dish towel soaked in hot water then wrung dry to warm the outside of the spring-form collars and then gently unlatch and remove the collars. Turn the cherry layer onto a serving platter or cake stand and peel off the parchment round. Stack the pistachio layer on top of the cherry layer and press down until layers are even. If you have gaps between the layers, use an off-set spatula to smooth the two layers together. Peel off parchment circle.

Whip heavy cream until soft peaks form, and then gradually add the sugar. Add in the vanilla and beat until stiff peaks form. Frost the upper half of the mousse cake with white whipped cream; avoid frosting the top – we want the pretty green color of the pistachio mousse to show. Tint the remaining whipped cream pink and frost the lower portion with the pink whipped cream. Use one large spatula to smooth the two colors together on the sides of the cake. Transfer remaining pink whipped cream to a piping bag fitted with a large star tip.  Pipe 12 pink whipped cream florets on the top outer edge of the cake.  Place a cherry in the center of each floret.  Store cake in the freezer.  Slice into pieces while still partially frozen.  Serve frozen or let slices come to room temperature.

[maroonhigh]

America has brought a bowl of Watergate salad to the holiday work party.

During the 1970's, instant gelatin was a staple food. It was economical, easy to prepare, and just plain tasty. All of these traits thrilled housewives, and these congealed salad recipes were being shared by word of mouth only: spiced cranberry, cabbage and pineapple, and tomato aspic. Until a newspaper published an article regarding a new, sweeter recipe, crediting Christine Hatcher, who says she "got the recipe from a friend who got it from a friend."

The Watergate salad, made with pistachio instant pudding, canned pineapple, chopped walnuts, Cool Whip, and marshmallows, got its name during the height of the 1972 political scandal involving then-President Richard Nixon.

[jonsnork]

Pistachio Cake with Frosting This straightforward recipe for lemon-lime carbonated beverage- and pistachio pudding mix-frosted cake is perfect for potlucks and family gatherings. 1 cup lemon-lime flavored carbonated beverage, 2 packages instant pistachio pudding mix, 3 eggs, 2 envelopes whipped topping mix, 1 package white cake mix, 3/4 cup vegetable oil, 1.5 cups milk

[earlgreytea68]

NYTimes: The Power of Instant Pudding Mix

The Power of Instant Pudding Mix https://www.nytimes.com/2023/01/13/dining/instant-pudding-mix-desserts.html?unlocked_article_code=OaQF5NxlG-T584o8knKJVHdyC6I3-VSA3hSVkW6bz50PKa-tFsM8e_TlE3ZNcGfRBY5A_mZ689tj6SBFu8pvGw3-7X1OWp-rAbyuPDpX0LnyF22nUu_YS8GA8nHM54OuA0xa9jSeoXNZun_uEUKsrbU125BrWRKxnfbLrzlgYhJarWpdxtiuXC1Z6BlEGdvBsPqZ11LshpwE4DnWVR4dodKZ1OXyKv4ZPA3nRPwG4f8pfsUmD2Tr9FHIxOZZ3L_CUpFP571Z6cutcJdCMzzrF2WAMzmWAavoWoNBJG4_8P637V0Tfny9Upf_sBsvnnf1F1GF_oKFDKhMvPaJOT2e5YJzwHv9yg

I had no idea pistachio cake made with pudding mix is the toast of new York right now? I make this cake several times a year haha it's the easiest thing in the universe and absolutely delicious and I've often wondered why I don't see more bakeries making it.

[fullcravings]

Chewy Pistachio Pudding Bars With Cream Cheese Frosting

[awesome-recipes101]

Pistachio Cake

15 servings

This cake is very tasty and moist.  The frosting is great too.

Ingredients:

1 (15-16 ounce) package white cake mix

3 eggs

1 cup vegetable oil

1 cup lemon-lime soda

1 (3.4 ounce) package of pistachio instant pudding

Directions:

Prepare a 9” x 13” baking pan by generously spraying it with non-stick baking spray.

Combine the cake mix, eggs, vegetable oil, soda, and pistachio pudding in a stand mixer bowl and beat these ingredients for a couple of minutes until blended. 

Preheat oven to 350 degrees.

Pour the batter into the baking pan and bake for 30-40 minutes until the center is no longer shaky and a toothpick inserted into the cake comes out cleanly.

Set aside to cool completely before putting on the frosting.

[intersting28]

Homemade Pistachio Pudding Cake

Homemade pistachio pudding cake, no cake mix involved, just a gorgeous, perfect crumb bundt cake with pistachio pudding mixed in.

Ingredients

▢3/4 cup unsalted butter softened ▢1 1/2 cups of white granulated sugar ▢one 99 grams package of jello instant pistachio pudding ▢4 eggs ▢3/4 cup chopped pistachios 1/4 cup reserved to the side for topping ▢1 1/4 cup whole milk ▢1/3 cup canola oil ▢1 teaspoon vanilla extract ▢1 3/4 cups all-purpose flour ▢3 tablespoons cornstarch ▢4 teaspoons baking powder ▢1 teaspoon salt 

>>Get a FREE EBOOK with Classic Recipes Here<< 

Instructions 

Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.(the 12 cup capacity)

In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.

Using an electric mixer on medium speed with a paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. 

Add in the DRY pistachio pudding mix and combine thoroughly.

Beat in the eggs, one at a time, making sure each is thoroughly incorporated.

Mix in the chopped pistachios.

Combine the milk, oil and vanilla extract in a large measuring cup or bowl.

Starting with the dry ingredients, alternate pouring a third of the wet and dry ingredients into the bowl, incorporating thoroughly after each addition. You will end on the wet ingredients. Mix on medium speed for 2 minutes after the last addition.

Pour the cake batter into the prepared Bundt pan and bake for 60-70 minutes, or until a tester inserted into the center of the cake comes out clean.

I CAN'T ASSERT ENOUGH - IF YOUR CAKE FALLS, YOU DIDN'T BAKE IT ENOUGH!!! TEST IN THE CENTER AND TEST BY THE INNER HOLE IN THE BUNDT PAN.

Invert the cake onto a baking rack to cool. Frost with Pistachio Pudding Buttercream Icing when the cake has completely cooled and sprinkle the remaining pistachios over the icing.

           ........................... Keep Reading .........................

[drowningroane]

The 7 up looks like Pistachio Salad/Watergate Salad. Canned crushed pineapple, package instant pistachio pudding mix, container frozen whipped topping (thawed), and mini marshmallows. (My family also had put in drained cocktail mixes)

Why does Ambrosia have Sour Cream and mars??? That's not how my sister made it!

Never heard of the rest of them.