pistachio mini bites

mini cheesecake pans = THE best.
buy one here. it'll change the way you live...or just the way you bake hahah

so you can basically take any great cake recipe, or in this case - this layered dessert that i took
and transfer it over to your mini cheesecake pan for a cuter look


- 1 tbsp slivered almonds (my addition)
- 1/2 cup walnuts
- 1/2 cup butter
- 1 cup flour
- 1 tbsp. granulated sugar (regular sugar)
- 1 cup cream cheese
- 1 cup icing sugar
- 1 tub Cool Whip Whipped Topping (thawed)
- 2 pkg Jello Pistachio Instant Pudding
- 2.5 cups cold milk

directions: 1. heat oven to 325F & start off with the crust 
i pureed my walnuts in a food processor for a finer crust - then mixed it 
in with the butter, flour and granulated sugar.

press about 1 tbsp into each mini tin & bake for 15 minutes
(i added a little more than that this time and it was a little thick)

let it cool 
(i placed it in the freezer to speed up the cooling)

2. whisk the cream cheese and icing sugar until blended through; 
then fold in 2 cups of Cool Whip

spoon in over the crust...my pan was nice and messy

3. then make the pistachio pudding! whisk the pudding mix with the milk for about 3 minutes
(i substituted regular milk for almond milk since it's all i had, gave it even more of a nutty taste)

spoon the pudding over the cream cheese, let it stand for about 5 minutes to thicken

4. add the last layer of Cool Whip & refrigerate for 4 hours

5. i added almond slivers to the tops of mine in a flower shape instead of walnuts (original recipe)
but top it off with whatever you like

then pop it out with the removable bottoms in your mini-cheesecake pan!

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