Layered Pistachio Pudding Dessert

Name: Layered Pistachio Pudding Dessert
Prep time: 45 min
Total time: 6 h 45 min
Yield: 12 servings
Ingredients: ½ cup shelled pistachios; 1 ¼ cups all-purpose flour; 3 tablespoons granulated sugar; ½ cup unsalted butter; 1 8- ounce package cream cheese; 1 cup powdered sugar; 1 ½ teaspoons vanilla extract; 1 8- ounce container frozen whipped topping; 2 3.4- ounce packages instant pistachio pudding mix; 2 ½ cups whole milk; 1 8- ounce container frozen whipped topping; ¼ cup finely chopped pistachios

User Reviews

4.6

195 reviews

Excellent

Prep Time
45 mins
Additional Time
6 hrs
Total Time
6 hrs 45 mins
Servings
12 servings
Course
Dessert

Layered Pistachio Pudding Dessert

Iris Warren

Report

Cool, creamy, and full of nutty pistachio flavor, this Layered Pistachio Pudding Dessert is both delicious and beautiful! This is one simple dessert that your family will ask for again and again.

Share:

I Made This!

146 people made this

Print

40 people printed this

Save this

117 people saved this

Ingredients

Servings

For the Crust

½ cup shelled pistachios very finely chopped
1 ¼ cups all-purpose flour
3 tablespoons granulated sugar
½ cup unsalted butter room temperature

For the Cream Cheese Layer

1 8- ounce package cream cheese room temperature
1 cup powdered sugar
1 ½ teaspoons vanilla extract
1 8- ounce container frozen whipped topping Cool Whip or TruWhip, thawed

For the Pudding Layer

2 3.4- ounce packages instant pistachio pudding mix
2 ½ cups whole milk

For the Topping

1 8- ounce container frozen whipped topping Cool Whip or TruWhip, thawed
¼ cup finely chopped pistachios

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Preheat oven to 350°F. Spray a 9x13-inch pan with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, combine the finely chopped pistachios, flour, granulated sugar and butter. Beat on low speed until you have a crumbly dough. If you do not have a stand mixer, you can use two forks or a pastry blender to incorporate the butter into the flour mixture. Evenly press the dough into the prepared pan. Bake in preheated oven for 12-15 minutes. Allow the crust to cool completely before proceeding with the following layers.
Once the crust layer has cooled completely, prepare the cream cheese layer by beating the cream cheese, powdered sugar and vanilla until smooth and creamy. Use a rubber spatula to fold in an 8-ounce container of whipped topping. Evenly spread the cream cheese mixture on top of the crust.
Next, whisk together the pudding mixes and milk and allow the mixture to thicken for about 5 minutes before spreading on top of the cream cheese layer.
Finally, top with an 8-ounce container of whipped topping. Refrigerate for at least 6 hours.
Just before serving, sprinkle with the finely chopped pistachios.