Pistachio Nut Bread

I cannot believe I haven't blogged about pistachio bread!  This is one of our family all-time favorites!  It is super moist and delicious.  The pretty green color makes it especially popular at our annual St Patrick's Day festivities.  My mom made it many times over the years to the delight of her 7 children and many grandchildren. When I make it now I try to always make a loaf to send to my niece Angie that lives in Chicago.  I'll send it with her mom (my sister Patty) or try to put a loaf in Angie's hands when she visits.  It is just a nice reminder of "grandma".

Pistachio Nut Bread


Cake ingredients
1 box yellow cake mix
1 (4 oz) pkg pistachio pudding
1 cup sour cream
1/2 tsp almond extract
4 eggs
1/2 cup canola oil


Topping ingredients
1/2 cup sugar
1 tsp cinnamon
1/2 cup nuts, chopped fine


Instructions
Mix dry cake mix and pudding mix together.  Add sour cream, almond extract, eggs and oil.  Beat on medium speed for 2 minutes.  Pour half the batter into 2 lightly greased bread pans (4-1/2" X 6-1/2" X 2-1/2").


Mix topping ingredients and sprinkle half of the topping onto the batter in the two pans.  Top with remaining batter.  Sprinkle with remaining topping mixture.  Bake at 350 degrees for 50 minutes or until it tests done.

Ready to go in the oven!

Ready to eat!  Delicious!!!

Pistachio Eclair Dessert

 Pistachio Eclair Dessert (photo by Taste of Home)

This is one of those desserts that goes together very quickly and tastes great!

Pistachio Eclair Dessert (Taste of Home - Simple & Delicious Cookbook)

prep: 20 minutes + chilling

Ingredients

3 cups cold milk

1 pkg (3.4 oz) instant pistachio pudding mix
1 pkg (3.4 oz) instant French vanillla pudding mix
1 carton (8 oz) frozen whipped topping, thawed
1 pkg (14.4 oz) graham crackers
1 can (16 oz) chocolate frosting

In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. In a 13-in X 9-in X 2-in dish, layer a third of the graham crackers and half of the pudding mixture. Repeat layers. Top with remaining graham crackers. Refrigerate for at least 1 hour.

Spoon the frosting into a microwave-safe bowl. Cover and microwave on high for 15-20 seconds or until softened, stirring once. Spread over graham crackers. Chill at least 20 minutes or until frosting is set. Yield: 15-20 servings

Here are some step by step pictures:

 This is a look at all of the ingredients to make this dessert.

  The first layer of graham crackers is down and half of the pudding mixture goes on top.

After another layer of crackers, the rest of the pudding the final layer of crackers goes on.

After warming the frosting it is spread on the top of the crackers and refrigerated.

Time to enjoy!!!