St. Patrick's Day Desserts

Recipes to celebrate the Irish holiday

© Kenda Williams

Mar 2, 2009

Two of the obvious rules of St. Patrick's Day are to "wear green" and "be Irish." So, in spirit of the green-dressing Irish-loving holiday, enjoy these desserts that are inspired by color and drink.

Pistachio Pie

Crust:

Using a store-bought or homemade pie crust, prepare as directed, baking crust until set.

1st layer ingredients:

• 1 (8 oz.) package cream cheese
• 1 cup powdered sugar
• 1 cup cool whip

Directions:

1. Mix these ingredients until smooth. Spread on baked crust.

2nd layer ingredients:

• 2 packages pistachio instant pudding mix
• 3 cups cold milk
• 1 cup coconut

Directions:

1. Beat until pudding is thick and add coconut and mix. Spread on top of first layer. Top second layer with cool whip. Spread with cool whip.

Note: Refrigerate until ready to serve. For a serving suggestion, shave bits of pistachio pieces over pie and sprinkle with flakes of coconut.

Irish Cream Chocolate Cheesecake

Crust ingredients:

• 2 prepared Oreo cookie crumb pie crusts

Directions:

1. Spray the bottom of a large spring-form pan really well with nonstick coating.
2. Take two prepared Oreo Cookie Crumb Crusts and press directly on the bottom of the pan. Press out all the lumps and use a spoon or a small rolling pin to roll the crust smooth and flat to the edge of the pan. Do not bake at this point.

Ingredients:

• 1 lb. container small curd cottage cheese, drained of excess liquid
• 2 (8 oz.) packages cream cheese, softened to room temperature
• 1 (16 oz.) Container sour cream
• 1 (12 oz.) bag chocolate chips, melted
• ¼ cup Irish Cream liqueur
• 1 ½ cups granulated sugar
• 4 eggs
• 1/3 cup cornstarch
• 1 tsp. vanilla
• ½ cup butter or margarine, melted

Directions:

1. Preheat oven to 325 degrees. Place a shallow pan of water in the lower rack or bottom of your oven. This will add moisture while baking and keep your cheesecake from cracking on top. Be sure to add enough water to keep it from going dry during baking.
2. After you’ve prepared your crust, blend the drained cottage cheese until very creamy. Beat cream cheese at high speed of mixer until creamy. Add the blended cottage cheese and mix well. Add sugar and beat well. Add eggs, one at a time, beating after each addition. Reduce speed to low. Add cornstarch and vanilla. Blend well. Add melted butter, sour cream, and Irish Cream. Mix until all is well blended. Add melted chocolate chips and beat just until combined well.
3. Pour into prepared pan. Bake 70 minutes at 325. Turn off oven and leave cheesecake inside with oven door closed for 2 hours. Remove and cool completely before removing sides of pan. Once cool, slice a sharp knife around the rim of the spring-form pan and open the spring latch to remove.

Note: Store refrigerated. To slice, use a sharp serrated knife that has passed through very hot or boiling water and wiped dry.

St. Patrick's Day

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