Pistachio Pudding Dessert Bites
A simple pistachio pudding dessert recipe which features prebaked phyllo dough cups, instant pistachio pudding, and 2 other ingredients. In fact, this 2-bite Christmas dessert is even finished with a cherry on top.
Servings: 15 bites
star tip, piping bag
- 1.9 ounce Athens Phyllo Dough Shells
- 1/2 cup instant pistachio pudding prepared
- 1/2 cup COOL Whip
- 2 tbsps. crushed pistachio nuts
- 15 maraschino cherries patted dry
Add 2 cups of ice cold milk and the instant pudding mix to a large bowl and whisk for 5 minutes. Pudding will thicken as it sits. While it thickens prepare the shells.
Bake shells for 5 mins at 350° f. to toast them. Cool shells for 2-3 minutes before filling.
Add 1 1/2 teaspoons of pudding to each cup. Follow with a piped 1 teaspoon of COOL Whip added to each. Add one maraschino cherry to each cup follow by a light sprinkle of crushed pistachio nuts.
Nutritional values may vary and are meant to be a guide.
Cups can be stored in an airtight container in the fridge for up to 36 hours.
Serving: 1bite | Calories: 37cal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 31mg | Potassium: 26mg | Fiber: 1g | Sugar: 3g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg