Pistachio Pudding Dessert
Total Time
Prep: 30 min. + chilling
Yield
24 servings
This pistachio pudding dessert straddles the line between being pudding and a torte. The good news is that it makes no difference what you call it because it will be gone within minutes. Layered with pistachio pudding, sweet cream cheese, whipped topping and a pistachio crust, this elegantly tiered dessert seems far too decadent to be so easy to make.
Ingredients
- 1/2 cup butter, softened
- 1 cup all-purpose flour
- 1/2 cup confectioners' sugar
- 1/2 cup finely chopped pistachios
- FIRST LAYER:
- 1 package (8 ounces) cream cheese, softened
- 1 cup (8 ounces) sour cream
- 1 carton (8 ounces) frozen whipped topping, thawed (3 cups)
- SECOND LAYER:
- 3 cups cold 2% milk
- 2 packages (3.4 ounces each) instant pistachio pudding mix
- TOPPING:
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1/4 cup chopped pistachios
Directions
- Preheat oven to 375°. In a large bowl, beat buttter until smooth. Add flour and sugar; blend until crumbly. Stir in pistachios.
- Press onto the bottom of a greased 13x9-in. baking dish. Bake until set, 10-12 minutes. Cool completely on a wire rack.
- In a large bowl, beat cream cheese and sour cream until smooth. Fold in whipped topping. Spread over crust. In another bowl, combine milk and pudding mixes; beat on low speed for 2 minutes.
- Spread over first layer. Carefully spread whipped topping over second layer. Sprinkle with pistachios. Chill at least 1 hour.
Nutrition Facts
1 piece: 237 calories, 15g fat (9g saturated fat), 29mg cholesterol, 210mg sodium, 21g carbohydrate (15g sugars, 1g fiber), 3g protein.
This homey layered dessert starts with a scrumptious pistachio shortcrust, topped with a creamy and airy cream cheese layer, a plush pudding layer, fluffy whipped topping and a shower of crunchy pistachios. It's a great make-ahead treat for parties or holiday gatherings. —Taste Recipes Test Kitchen
Recipe Creator
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