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  • Hey, kids, today we're making pistachio shortbread dessert U two's best for creative things.

  • It's cooking and crafting.

  • Hey, kids, this recipe actually calls for a different kind of crust on the bottom of it, and I would actually prefer to make it with the crust that I normally make.

  • Um, have used it before in my chocolate cream cheese as well as my blueberry cream cheese cake recipes.

  • So I'm gonna skip the one that was suggested and I'm going to use my own, which is three forts cup off butter that has been softened and 1/2 cup of brown sugar.

  • And we are going to beat that and combine it.

  • So let me go ahead and do that.

  • I'll be right back.

  • So that's 1/2 a cup of brown sugar.

  • And Dr think this we are going to add one and 1/2 cups of all purpose flour.

  • I'm just gonna mix that in, and then I'm gonna mix by hands a couple of nuts that has been chopped.

  • I used my food processor to do that.

  • So I have a cup of con have been chopped.

  • I'm just gonna make stallion and I have my oven preheated at 375 degrees.

  • And I also know I didn't get that our way in there.

  • I'm going to put this into a buttered nine by £13.

  • What I did was I used the butter flavored spray, so we're gonna pack this in to the pan right now.

  • It really helps if your hand is a little damp to help spread this out, because then it won't stick so much to your hands.

  • And, uh, that helps a lot here in Hawaii.

  • It's a lot cooler here today than it normally is.

  • So we're not having too much of the really overheating issues here.

  • Anyway, I'm gonna throw this into my 375 degree oven.

  • You need to let my hand again and I'm going to bake it for anywhere between 10 and 15 minutes, because what you want to do is you want to get the top to be a little brown.

  • All depends on your oven's heat and such.

  • So check it at 10 minutes and go from there.

  • We'll be back.

  • I'm gonna move on to the next step that is, eight ounces of room temperature cream cheese.

  • Have you guys ever used this stuff before?

  • Baker's reserve, Apparently a house like more fat.

  • Whatever.

  • It's a limited edition, and it was getting ready.

  • Thio expire at the end of this month.

  • So I said I've heard have been used that I picked it up at Christmas time.

  • Anyway, to that, we're gonna add one cup off powdered sugar.

  • I want to make that up.

  • I'll be right back.

  • Now that I have that incorporated, I'm gonna put in two cups of whipped cream if you don't have whipped cream in your country.

  • You know, like this cool web you can use just regular, um, What scream out?

  • So we're gonna use two cups of that.

  • I'm gonna, um, lend that in, and then we are going to put that onto the crust, which I have cooling.

  • So let me take care of this.

  • I'll be right, Miss, lather this over the top of this.

  • And then once that's done, I'm gonna shove this into the refrigerator as soon as that's done.

  • And I am going to mix up the next layer and apply that, But oh yummy, yummy.

  • I can barely wait to eat.

  • This has really nothing to do with ST Patrick's thing other than it's green.

  • But I figured it was a good enough, um, recipe to throw together for it.

  • Right?

  • All right, let's move on to the next step.

  • Yummy.

  • Yummy.

  • It's not so good.

  • All the pecans.

  • I can smell them.

  • Yeah, I'm not gonna put in two packages of this pistachio instant pudding pie filling.

  • That's two of them.

  • And normally you would put two cups of milk, you know, per package.

  • Right.

  • But because we want this to be a little bit thicker for, um, we are going to only put in two and 34 No, I have a whole milk, and we're just going to blend.

  • This isn't that beautiful.

  • We're just gonna blend.

  • That starts to thicken up about 23 minutes or sold something like that.

  • So let me take care of that.

  • We'll be back when I get to spread it on the next layer.

  • All right?

  • So that has a little soft set.

  • As you'll see, it will start to thicken up even more once it's in the fridge.

  • But that's the beautiful part about this instant pudding is that it will set up and if you wanted to eat it right now, you could, and I don't think I beat it for more than a minute or so.

  • The key is very cold milk.

  • Very, very cold.

  • It's like I put it really close to a blower in them inside of my refrigerator.

  • All right, so this is gonna go back in and before it's ready to be served, I am going to use the rest of me.

  • Cool it that I have out and top that with it.

  • What happened with this set?

  • For about an hour.

  • So I got the guys in the garage there.

  • My loyalties.

  • Testers.

  • There you go.

  • Look, that was a nice, chunky best ashi.

  • Oh, peace is nice.

  • Very nice.

  • Well, yeah, you get that.

  • We just ended up with even more.

  • Okay.

  • Mmm.

  • Yummy.

  • Sorry.

  • The dishwasher is going at this point in time.

  • What?

  • We're just gonna go ahead and we're gonna add in the rest of this whipped cream or cool whip.

  • This happens to be the safely brand, and it's called Whipped topping.

  • I'm just gonna spread it all up on the top.

  • We're gonna go ahead and just go ahead and call this pistachio shortbread dessert and was your way.

  • I have this out with the taste testers in the garage, but so far what I've tasted delicious.

  • Enjoy.

  • Wait.

  • I have to say good bye.

  • Commons in subscribe.

  • Why be so great?

Hey, kids, today we're making pistachio shortbread dessert U two's best for creative things.

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B1 pistachio shortbread cream whipped whipped cream cream cheese

Pistachio Shortbread Dessert aka my grandma's Pistachio Torte

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    林宜悉 posted on 2020/03/25
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