We are celebrating St. Patrick’s Day today because we
already had dinner planned yesterday, and forgot it was SPD. The hubster is making a corned beef and we
will have Reuben Sandwiches because neither of us is fond of corned beef and
cabbage. He makes the best Reuben in the
world.
I decided I needed to make a dessert for the occasion. I have this recipe for Butterscotch Pudding
Dessert and I thought I’d make it with Pistachio pudding instead. The crust is made and cooling. It tastes a lot like Pecan Sandy
cookies. The next layer is cream cheese,
confectioners sugar and Cool Whip. I don’t
make a lot of stuff with Cool Whip because I don’t think it is as good as
whipped cream. But this recipe is
wonderful.
The next layer is the Pistachio pudding. And to top the whole thing off, you use the
rest of the Cool Whip.
I’m not a real big fan of St. Patrick’s Day. I am partly of Irish heritage. My grandmother was a McCarty. I’m not into parades or drinking green beer
at the local tavern. I do, however, love
corned beef. When we lived in Dayton,
Ohio and got a half a beef every fall we used to make our own corned beef.
I find most corned beef entirely too salty. The hubster’s trick is to wash the corned
beef several times before putting it on to cook. It comes out perfectly.
Here is the recipe for the pudding dessert. I have had it with butterscotch, chocolate
and now with pistachio. You can make it
with your favorite kind of pudding.
Pistachio Pudding Dessert
1 ½ cups flour, 1 ½ sticks of butter, 2/3 cup pecans and a
dash of salt. Mix together and press
into a 10 X 3 baking dish and bake at 350 for 20 to 25 minutes. Let cool completely.
1 C confectionary sugar, 1 8 oz cream cheese, ½ carton of
Cool Whip. Mix together with mixer and
spread over the above cooled crust.
2 packages of your favorite instant pudding, 3 cups of milk,
2 tsp. vanilla. Beat above ingredients about
2 minutes. Let cool. Spread over top of the above. Top it off with the other half of the Cool Whip.
Refrigerate until ready to serve.
Peace be with you.
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