Layered Pistachio Pudding Dessert
User Reviews
4.6
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Prep Time
45 mins
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Additional Time
6 hrs
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Total Time
6 hrs 45 mins
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Servings
12 servings
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Course
Dessert
Layered Pistachio Pudding Dessert
Description
The Layered Pistachio Pudding Dessert begins with a crust made from finely chopped pistachios mixed into a buttery flour and sugar base, baked until lightly golden. After cooling, this crust supports a smooth cream cheese layer sweetened with powdered sugar and folded with whipped topping for lightness. On top sits a thickened pistachio pudding layer prepared with instant mix and milk. Finally, the dessert is finished with another layer of whipped topping and a sprinkling of chopped pistachios for added texture.
The layering creates a rich and creamy experience with a subtle nutty flavor from the pistachios evenly distributed through the crust and pudding. The whipped topping softens the cream cheese filling, yielding a delicate mouthfeel balanced by the crunch of the nutty crust and topping.
This dessert can be served chilled, making it a refreshing option for warm days or after meals. Its visually appealing layers also work well for potlucks or celebrations where dessert presentation matters.
Ingredients
For the Crust
- ½ cup pistachios very finely chopped, shelled
- 1 ¼ cups all-purpose flour
- 3 tablespoons granulated sugar
- ½ cup butter room temperature, unsalted
For the Cream Cheese Layer
- 1 8- ounce cream cheese room temperature, package
- 1 cup powdered sugar
- 1 ½ teaspoons vanilla extract
- 1 8- ounce frozen whipped topping Cool Whip or TruWhip, thawed, container
For the Pudding Layer
- 2 3.4- ounce instant pistachio pudding mix packages
- 2 ½ cups milk whole
For the Topping
- 1 8- ounce frozen whipped topping Cool Whip or TruWhip, thawed, container
- ¼ cup pistachio finely chopped
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.
User Reviews
Overall Rating
4.6
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