Pistachio Dessert Recipe
User Reviews
5
Pistachio Dessert Recipe
Description
The dessert starts with finely crushed shortbread cookies combined with melted butter to form a buttery crust baked until golden. The cooled crust is layered with a sweetened cream cheese and whipped topping mixture that adds tang and smoothness. A second layer mixes instant pistachio pudding and milk, creating a thick nut-flavored filling. The final layer is whipped topping spread evenly on top and chilled to set.
The dessert’s texture is a pleasing contrast between the firm crust and creamy, fluffy layers. Chopped pecans or M&M’s can be added on top for extra texture and garnish. The pistachio flavor is bold yet balanced by the cream cheese and whipped layers.
Best served chilled within 24 hours for freshness, the dessert is covered and refrigerated. Adding candy toppings just before serving prevents discoloration. Leftovers keep well refrigerated for a few days but freezing is not recommended as it affects texture and taste.
Ingredients
- 1 (11.2-ounce) package shortbread cookie about 21 cookies
- 3 tablespoons butter melted
- 2 (3.4-ounce) packages instant pistachio pudding mix
- 2¾ cup milk whole
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 4 cups whipped topping divided (or 16 oz Cool Whip container
- M&M's chopped pecans, ¼ cup, or M&Ms as topping
- pecan chopped pecans, ¼ cup, or M&Ms as topping
Instructions
- Preheat the oven to 350°F.
- Smash shortbread cookies in a Ziploc bag, until fine. For extra-fine crumbs, you can crush cookies in a food processor.
- Add melted butter to Ziploc bag with crushed cookies and mix around until coated. Press crumbs into a 9x13 pan.
- Bake at 350°F for about 10 minutes in the oven until golden. Let cool.
- Smooth together cream cheese, sugar, and 2 cups of your cool whip (or whipped cream). Pour an even layer over crushed cookie crust.
- Mix the milk and pudding mix together until thickened up. Pour over the cream cheese layer.
- Spread your remaining whipped topping over the top and refrigerate. Top with crushed pecans if desired.
Notes
- Prepare this dessert no more than 24 hours ahead to maintain freshness.
- Add sprinkles or candies on top only just before serving to avoid discoloration of the whipped cream.
- Cover and refrigerate the dessert until serving time.
- Store leftovers covered in the fridge for 2 to 3 days.
- Freezing is not recommended as it adversely affects taste and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 174mg | 7% |
| Potassium | 127mg | 3% |
| Fiber | 0.3g | 1% |
| Sugar | 20g | 40% |
| Vitamin A | 379IU | 8% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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