Thursday, February 26, 2015

Pistachio Pudding Torte and a special birthday!

Yay for the weekend upon us! 
Kids are off this afternoon and tomorrow and 
we get to celebrate Jerry's birthday on Friday as well. 

Happy Birthday to this deer-hunting, ice-fishing, sports-playing, joke-telling
all-around great husband and dad!

So, thought that perhaps a special treat would be in order 
to help us, uh, him celebrate!

Who doesn't love some pistachio pudding,
especially when coupled with layers of graham crackers, 
cool whip and chocolate. 

A simple layer of graham crackers for starters.

Then, whip up 8 oz of cream cheese (softened), 8 oz of cool whip and 1/2 cup powdered sugar.

It makes this awesome creamy and light fluff as the second layer.

Next, 2 packages of instant pistachio pudding
were whisked up with 3 cups of skim milk and
poured over the sweet, creamy, fluffy layer
and gently spread.

Finally, 1 16 oz container of chocolate frosting was melted

and spread over the pudding.

Functionally, this frosting worked great!
Easy to melt and spread.

But, even after being refrigerated over night, 
it still wasn't as firm as I would have liked.

Not sure if I'd use the container of frosting route again.

Perhaps, I'd be inclined to go more with the cookie frosting…
powdered sugar, cocoa powder and milk, 
at least when that cools, it sets up pretty well. 

Finally, sprinkle with some chopped pistachios 
and put in the fridge to firm up before serving!

Prep Time: 30 minutes
Servings : 12

Graham crackers
8 oz of cream cheese (softened)
8 oz of cool whip
1/2 cup powdered sugar
2 packages of instant pistachio pudding
3 cups of skim milk 
16 oz container of chocolate frosting
Pistachios  - chopped

  • Start with a layer of graham crackers. 
  • Fold together cream cheese, sugar and cool whip, then spread over crackers. 
  • Mix up pudding with mix, until thickened and pour over cool whip. 
  • Melt frosting in a microwave safe bowl, spread over pudding. 
  • Top with pistachios.