This is a dessert that’s quick, easy, no-bake and of delicious. You’re going to need a package of pistachio pudding, cream, cream cheese, sugar, almond extract, lady fingers, coffee, liqueur and some chopped pistachios.
Recipe by Peter MinakiCourse: DessertCuisine: AmericanDifficulty: Easy
Servings
12
servings
Prep time
15
minutes
Ingredients
Base
24 Savoiardi lady finger biscuits
1 cup strong espresso coffee
1 Tbsp. coffee liqueur
1/4 tsp almond extract
Filling
1 (8 oz) package of cream cheese (softened/room temp)
1 tsp. vanilla extract
1/3 cup granulated sugar
2 packages of pistachio instant pudding
2 1/2 cups 10% (half/half) cream
Topping
2 cups whipped topping (or whipped cream)
approx. 1 cup chopped pistachios (garnish)
Directions
Make your strong coffee by adding a 2 heaping Tbsp. of espresso coffee and stir. Add the liqueur and allow to cool a bit (about 10m minutes). Quickly dunk your biscuits into the coffee an lay in rows in your 9″x9″ deep pan.
In a large bowl, add the softened cream cheese, vanilla and sugar and beat with a hand mixer until smooth. Add the pistachio pudding packets to the bowl and the cream. Beat with the hand mixer on low then turn up speed and mix for 2 minutes. Allow to sit 5 minutes.
Place the pistachio filling on top of the biscuit layer and use a rubber spatula to spread out evenly. Place in the fridge for a minimum 3 hours.
Spread the layer of whipped cream on top and sprinkle chopped pistachios. Serve or store in the fridge for up to 5 days.
While your daily tasks are different from that generation, you’re busy and one pot cooking is going to help you in the kitchen! Read book details. Barnes & Noble book purchases here.
