recipe roulette - pistachio mousse and pistachio mousse casserole..

so you've been wondering where i have been.. maybe.. no? well i'll tell you anyway.. ha.. we've been working on the house in williams and doing projects around the boulder city house.. business has been super busy and i kinda got burned out on having to remember to take a photo of our meals.. ha ha but i am back.. ready, willing and able to get back into the swing of things.. so for my first post in months i bring you one of my all time favorite dessert recipes!!
today's recipe is one of grandmommy's from her 1000's of recipes.. i served this for father's day.. it was a huge hit!!

(recipe in grandmommy's hand)

once a week since i was 16 and until my grandma passed we would have lunch at her house.. and on  special occasions, i.e. the sky was blue.. she would make this pudding... so for father's day this year i asked my dad what he wanted and he said pistachio mousse.. it's so freaking good!! and so simple!!

pistachio mousse
prep time: 10 minutes
servings: 10-12
2 boxes of instant pistachio pudding
1 12 oz. tub of cool whip
1 cups cold milk
1 cup mini chocolate chips
put everything but chips in a bowl and mix with a hand mixer until blended  then add chips.  refrigerate.. serve in fancy glasses.. {well you don't have to serve them in fancy glasses but grandmommy always did} but for the party i got clear plastic tumblers and served it in those.. below is a bonus recipe..

no bake pistachio mousse casserole

prep time: 15 minutes
chill time: 2-3 hours before serving {preferably overnight}
servings: 20 {it's so rich small pieces are best here}


1 box of chocolate graham crackers
pistachio mousse (see above)
1 bag of semi sweet chocolate chips
1 cup of heavy whipping cream


line the bottom of a 9 x 13 casserole baking dish with the graham crackers.. break some of them up them to fit..spread one-third of the pistachio mousse evenly over the graham crackers.. top with a layer of graham crackers then pistachio mousse again.. continue until you end up with a layer of the pistachio mousse on top.. make your ganache.. over medium low heat melt chips and cream until smooth.. keep stirring and once the chocolate is completely melted and the 2 ingredients are well combined turn heat off... about every 5 minutes whisk the chocolate.. for about 15-20 minutes.. once it has cooled but is still pourable.. pour it over the top.. then pick up the casserole dish and tilt it back and forth coating the entire top.. put the uncovered casserole in the freezer for about 30 minutes..

enjoy and get cook'n!!!


  1. Im going to try the mousse for St. Paddy's day tomorrow! Hope all is well with ya Robin :) --Cathi B.

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