Pistachio Pudding Dessert

My sister found this recipe on Facebook a few months ago and begged me to make it.  I finally got around to making it Memorial Day weekend. It does take a while though because of softening and mixing three separate layers.

The recipe was something my mom used to cook when we were kids. I think it was one of her funeral committee recipes. I grew up in the northeast part of Nebraska. Tonight, one of those towns (Pilger) was distroyed by a tornado. Until the age of 14, I went to Wisner-Pilger schools. My Grandpa and Grandma Bourek lived in Pilger until they passed. My grandpa was the custodiam for the school in Pilger and my grandmother was very active in her church and community center. My parents met at a service station just outside of town where my father worked. In fact, my parents lived there when they were first married before moving to Wisner. This little town of about 400 lost everything today. I dedicate tonight’s post to the people I knew whose lives were forever changed in a matter of two minutes. Please keep them in your prayers as this town and those injuried by the storms have a long road ahead of them.

100_1203Pistachio Pudding Dessert from Facebook
Pie crust
1 stick of butter
1 c. flour
1 c. chopped walnuts

Layer 1
1 c. powder sugar
8 oz. of cream cheese
1 c. whipped topping

Layer 2
2 packages of pistachio pudding mix
3 c. milk

Mix crust and press into pan. Bake at 350 degrees for 20 minutes. Cool.

Mix layer one and spread on crust. Mix layer two and spread on top of layer one. Refrigerate until serving.

Notes:

  • I finely chopped my nuts because I don’t love nuts.
  • I used reduced fat cream cheese and low-fat Cool Whip.
  • I used sugar free pudding and skim milk.
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Two Thumbs Up

I’m not exactly sure what recipe I was looking for when I ran across this recipe on The Cooking Channel’s website. It is a Hungry Girl (2010) recipe so you know she has turned one of your favorites into a healthier snack. This recipe reminded me of those Warm Delights by Betty Crocker. This homemade version is probably cheaper and super quick. Enjoy!

Chocolate Mug DessertMississippi Mug Pie by Hungry Girl
1 packet, 25 calorie hot cocoa mix
3 level tablespoons devil’s food cake mix (not packed)
1 T. fat-free liquid eggs substitute
1 sugar-free 60 calorie chocolate pudding snack, divided
1 tsp. mini semi-sweet chocolate chips
Fat-free whipped topping (optional)
Fresh mint leaves (optional)

Spray a large microwave-save mug with nonstick spray. Add cocoa mix, cake mix, egg substitute, and 2 T. water. Mix well. Add chocolate chips and about third of pudding. Stir gently. Microwave on High for 1 minute. Fluff with ford, and add remaining pudding. Microwave for 1 more minute. Let cool slightly and top with whipped topping and mint leave if desired.

Nutritional Facts: 223 calories, 5 g. fat, 588 sodium, 45.5 g. carbs, 2.75 fiber, 19 sugars, 6.5 g. protein. Serves one.

Cappuccino Flavor

I’m a sucker for recipes that look cute in shot glasses. That’s probably why this recipe caught my attention. Not only is this recipe super easy to make but it also is low in calories. I hope you enjoy it.

Cappuccino DessertCappuccino Dessert by Kraft Magazine
1 pkg. (1.5 oz.) Jell-o Brand Vanilla Fat Free Sugar Free Instant Pudding
2 tsp. instant coffee
2 c. cold skim milk

Topping
1/8 tsp. cinnamon
1 c. fat-free whipped topping

Mix together pudding ingredients. Pour into dishes and refrigerate for one hour. Mix together topping ingredients. Spoon over pudding and serve.