blend all of the ingredients together except cool whip , in a blender', 'fold in cool whip , and pour into a shallow 3 liter dish leave in the freezer to set', 'remove from freezer 20 minutes before serving'

pour the milk into a wide , heavy based sauce pan and bring to boil over high heat , stirring constantly', 'as soon as the milk begins to rise , turn the heat down just to the point to allow the milk to simmer vigorously but without boiling over', 'add in the cardamom pods', 'leave the milk to boil and stir the sides of the pan constantly to avoid scalding', 'whenever a film forms on top of the milk , just stir it in', 'the milk has to reduce to about a third of the original amount , about 750 ml which will take about 45 minutes', 'when the milk has reduced , remove the cardamom pods and discard them', 'add in the sugar and almonds , stir and simmer gently for 2-3 minutes', 'pour the reduced milk into a bowl and let it cool completely', 'add half of the chopped pistachios and stir them in', 'cover the bowl with an aluminum foil and put it in the freezer', 'meanwhile , put 6 small individual cups or a 900ml pudding basin in the freezer', 'every 15 minutes or so , remove the ice-cream bowl from the freezer and give the ice-cream a good stir', 'as the ice-cream begins to freeze , it will become harder to stir but when it becomes almost impossible to stir , take out the cups or pudding basin from the freezer and divide the ice-cream between the cups or empty it into the pudding basin', 'sprinkle the remaining pistachios over the top and cover with aluminum foil sealing them well on the edges', 'return them back to the freezer to let the ice-cream harden', if it's in individual cups , then remove the cups from the freezer 10-15 minutes before you want to serve it to soften slightly, if it's made in the pudding basin , you can put it in the fridge 20-30 minutes before serving, 'remove the ice-cream from the pudding basin by running a sharp knife around the edges of the ice-cream and slip it onto a serving plate', 'cut into 6 slabs and serve', 'enjoy !'

grind or pound the nuts adding just enough oil to make a smooth paste', 'with wet hands , squeeze the mixture to remove any excess oil', 'saut the onions , cayenne & salt in a tablespoon of oil until golden', 'knead into the nut paste', 'shape into 1 diameter balls adding a few drops of water if necessary to make them hold together', 'drop the balls into hot oil or flatten & fry in a skillet', 'cook for 2 to 3 minutes until the outsides are crisp'

preheat oven to 400 f degrees', 'grease and line a loaf pan with foil', 'mix all the ingredients together in a bowl', 'spread the mixture in the pan', 'cover with foil and bake 2 hours', 'remove foil during last half hour of baking to allow the pudding to brown'

saute onion in butter for 5 minutes', 'add tomato , garlic and berbere', 'add meat and saute for 10 minutes', 'serve on injera or a sourdough bread'

stir and mix all ingredients well before pouring into a jar', 'chill', 'delicious on tossed salad , shrimp , meats , french fries , chicken nuggets , etc'