5.0 from 297 votes
Pistachio Dessert Recipe
Delicious pistachio dessert has a crunchy shortbread cookie base for the perfect combination of crunchy, creamy, sweet + salty.
Prep Time
8 mins
Cook Time
8 mins
Chill
2 hrs
Total Time
2 hrs 18 mins
Servings: 15
Calories: 285 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 (11.2-ounce) package shortbread cookies, (about 21 cookies)
- 3 tablespoons butter melted
- 2 (3.4-ounce) packages insatnt pistachio pudding mix
- 2¾ cup whole milk
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 4 cups whipped topping, divided (or 16 oz Cool Whip container)
- Topping: M&Ms or ¼ cup chopped pecans
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.
Cup of Yum
Notes
- Make ahead of time. Don't make this easy pistachio pudding dessert recipe more than 24 hours in advance, just so it’s fresh.
- Wait to add sprinkles or candies on top until right before serving, so they don’t discolor the whipped cream. Cover the dish with plastic wrap and store in the fridge until serving time.
- STORE leftovers covered in the fridge for 2-3 days.
Make ahead of time. Don't make this easy pistachio pudding dessert recipe more than 24 hours in advance, just so it’s fresh.
Wait to add sprinkles or candies on top until right before serving, so they don’t discolor the whipped cream. Cover the dish with plastic wrap and store in the fridge until serving time.
- Wait to add sprinkles or candies on top until right before serving, so they don’t discolor the whipped cream. Cover the dish with plastic wrap and store in the fridge until serving time.
- STORE leftovers covered in the fridge for 2-3 days. I do not recommend freezing the dessert as the taste and texture will be negatively affected
Nutrition Information
Calories
285kcal
(14%)
Carbohydrates
29g
(10%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
27mg
(9%)
Sodium
174mg
(7%)
Potassium
127mg
(4%)
Fiber
0.3g
(1%)
Sugar
20g
(40%)
Vitamin A
379IU
(8%)
Calcium
87mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 285
% 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.