Pistachio Torte
Thursday, March 27, 2025 10:01
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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.
Pistachio TorteRecipe 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.
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