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Holiday Pistachio Dessert Recipe Ingredients 1-1/4 cups biscuit/baking mix 1/2 cup chopped walnuts 1 tablespoon brown sugar 3 tablespoons cold butter 1 package (8 ounces) cream cheese, softened 1 cup plus 1 tablespoon confectioners' sugar, divided 1 cup heavy whipping cream, whipped, divided 2-1/2 cups c

from the Gourmanderie

Watergate Cake with Cover-Up Frosting

Watergate Cake with Cover-Up Frosting... 1 box white cake mix 3 eggs 1 3oz-pkg instant pistachio pudding 1 cup vegetable oil 1 cup 7-up 1 cup chopped pecans 3/4 cup flaked coconut...Frosting.....■2 envelopes Dream Whip ■1-1/2 cups milk ■1 3oz-pkg instant pistachio pudding ■chopped pecans & flaked coconut, for decoration.

Oatmeal Lemon Creme Bars Short Cut Ingredients: 1/2 cup cold butter 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix 1 egg 1 can (14 oz) sweetened condensed milk (not evaporated) 2 teaspoons lemon zest 1/4 cup lemon juice (about 2 lemons) Preheat oven to 350 degrees. Spray the bottom and sides of an 8-inch square pan with no

from The Kitchn

More about Bakeless Sweets

Lemon Cream Icebox Cake ~ layers of nutty graham cracker, & lemon-spiked cream w/swirls of intensely tangy lemon curd. Ingredients needed: 1/4 c unsalted butter, very soft, 3 c cream, 1/2 c powdered sugar, 1/4 t salt, 2 lg lemons, zested and juiced (about 2 T zest and 1/3 c juice), 25-30 graham crackers (from about 4 sleeves), 1 c Lemon Curd slightly warmed, divided.


Sangria Sorbet

Sangria Sorbet Makes 2 cups Christina Lane: Ingredients 6 tablespoons sugar 2 tablespoons water 2 tablespoons freshly squeezed lime juice ½ cup fruity red wine ⅔ cup freshly squeezed orange juice (from about 3 oranges) zest from 1 orange 1 tablespoon orange liquor (or peach moonshine)

from Taste of Home

Pistachio Eclair Dessert

Pistachio Eclair Dessert: 3 c. cold whole milk- 1 pkg.(3.4 oz) instant pistachio pudding mix- 1 pkg (3.4 oz) instant French vanilla pudding mix- 1 (8 oz) frozen whipped topping, thawed- 1 pkg (14.4 oz) graham crackers- 1 can (16 oz) chocolate frosting...

from Camille Styles

Recipe for a Food + Flowers Fête