Pistachio Creams

Try this pistachio creams bar recipe from Betty Crocker.

BettyCrockerRecipe by BettyCrocker

Rated 4.5 Stars
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(6)

1

30 minutes

2 hours 35 minutes

36 bars



Recipe
Recipe
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Nutrition
Tips &
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Recipe Versions

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Nutrition Info

  • 1 Bar
  • 140
  • 8g
    (Saturated Fat 4g, Trans Fat 0g)
  • 20mg
  • 100mg
  • 14g
    (Dietary Fiber 0g, Sugars 8g)
  • 2g
  • Percent Daily Value*
  • 6%
  • 0%
  • 0%
  • 2%
  • Exchanges
  • 1
  • 1
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Heat oven to 350°F (for dark or nonstick pan, 325°F). Bake 23 to 28 minutes.

Ingredients

  • 2  cups Gold Medal® all-purpose flour
  • 1/3  cup granulated sugar
  • 1  cup butter or margarine, softened
  • 1  package (8 oz) cream cheese, softened
  • 1  cup powdered sugar
  • 1  box (4-serving size) pistachio-flavored instant pudding and pie filling mix
  • 3/4  cup cold milk
  • 1/2  cup pistachio nuts, coarsely chopped

Directions

  1. 1Heat oven to 325°F (if using dark or nonstick pan, heat oven to 300°F). In medium bowl, stir together flour and granulated sugar. Beat in butter with electric mixer on medium speed until blended. On bottom of ungreased 13x9-inch pan, press dough.
  2. 2Bake 20 to 25 minutes or just until edges are lightly browned. Cool completely in pan on cooling rack, about 30 minutes.
  3. 3In medium bowl, beat cream cheese and powdered sugar on medium speed until blended. Beat in pudding mix (dry) and milk. Spread over crust. Sprinkle nuts over top. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.
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Rated 4.5 Stars
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shakerbaker

This recipe is good with any pudding mix. e.g., Choc, Butterscotch etc.

6/7/2011 8:29:15 AM
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