Pistachio Pudding Dessert

I love this four layer pistachio pudding dessert because it uses pistachio flavored pudding mix. Pistachios, along with macadamia nuts are my favorites. To make this dish even better, I used fresh pistachio nuts in addition to the pudding. I knew I would like this dessert because I am a big fan of layered dessert. One that I’ve shared on my blog is mango float.

This delicious dish is the perfect dessert to end a meal. It is decadent and just enough to satisfy one’s sweet tooth. It’s also a great dessert to bring to a party.

The layers in this pistachio dessert

This dessert consists of 4 distinct layers.

Bottom Layer – The bottom layer is the crust and consists of the following ingredients:

• Pistachios – make sure to reserve 1 tbsp of the nuts to sprinkle on top.
• Butter
• Flour
• Sugar

Cream cheese layer – this layer sits just above the crust and has the following ingredients:

• Cream cheese
• Icing Sugar
• Cool Whip

Pudding layer – the green layer with the pudding mix

• Pistachio Pudding –  I use 2 packages of Jell-O Pistachio Instant Pudding. Each package is 4 cup serving.
• Cold milk

Cool whip topping – the top layer

• Cool whip
• Pistachios

How to make Pistachio Pudding Dessert?

This recipe is easy to make but has several steps of cooling, setting and chilling of the ingredients. The bottom layer, or crust, consists of a mixture of finely chopped pistachios, butter, flour and sugar.  First, bake the bottom layer in the oven until browned. You must make sure to cool the crust layer completely before adding the next layer. Then, spread the cream cheese, icing sugar and cool whip on top of the crust layer. After that, cover the layer with a mixture of the pistachio pudding and cold milk to create the green-colored layer. Finally, it is finished off with a layer of cool whip at the top and a sprinkle of chopped pistachio nuts.

Cooking Tips

For the best results, use room temperature cream cheese. This helps create a smoother texture in the cream cheese layer. Make sure to mix the pudding well, ensuring there are no lumps. Also, letting each layer set properly before adding the next is crucial for keeping those layers distinct.

Serving Suggestions

This pistachio pudding dessert is perfect on its own, but you can elevate it by adding a drizzle of chocolate sauce or a sprinkle of cocoa powder for extra flavor. Serve it in individual cups for a fun presentation, or add fresh berries on top for a pop of color and freshness.

Frequently Asked Questions

What can I substitute for Cool Whip?

If you want a substitute for Cool Whip, whipped cream works great. Just whip up some heavy cream with a bit of sugar until soft peaks form, and you’ll get that light, fluffy topping.

How should I store leftovers?

Store any leftovers in an airtight container in the fridge. It should keep well for about 3 to 4 days, but the layers might start to blend together a bit.

Can I make this dessert ahead of time?

Making this dessert ahead of time is a smart idea. You can prepare it a day or two in advance, just make sure to keep it chilled until you’re ready to serve.

What can I use instead of pistachios?

If you’re not a fan of pistachios, walnuts or almonds make nice substitutes. Just chop them finely and use them in the same way in the crust and as a topping.

What are some serving suggestions for this dessert?

This dessert is a hit at parties, so consider serving it in individual cups for a fun presentation. You can also add a sprinkle of extra pistachios or a drizzle of chocolate sauce on top for a little extra flair.

Pistachio Pudding Dessert

Liza Agbanlog

This delicious four layer pistachio pudding dessert is a perfect dessert to end a meal. It is decadent, just enough to satisfy one’s sweet tooth.

4.84 from 6 votes

Print Recipe Pin Recipe

Prep Time 4 hours hrs 45 minutes mins

Cook Time 15 minutes mins

Total Time 5 hours hrs

Course Dessert

Cuisine Western

Servings 20 servings

Calories 280 kcal

Ingredients

  

1x2x3x

• ½ cup finely chopped pistachio or walnuts , divided
• ½ cup butter , softened
• 1 cup flour
• 1 tablespoon sugar
• 250 g cream cheese , softened
• 1 cup icing (powdered) sugar
• 1 L Cool Whip Topping , thawed, divided
• 2 package Jell-O Pistachio Instant Pudding (4 cup -servings each)
• 2 1/2 cups cold milk

Instructions

 

• Heat oven to 325 degree F. Grease a 13X9-inch baking pan.
• Reserve 1 tablespoon nuts. Using a stand up or hand held mixer, combine the remaining nuts with butter, flour and sugar.
• Press flour mixture onto bottom of the prepared pan. Bake for 15 minutes and then set aside to cool completely.
• In a medium bowl, combine together cream cheese and icing sugar; whisk until well combined. Stir in 2 cups of Cool Whip. Spread cream cheese mixture over the cooled crust.
• Using a stand up mixer, beat pudding mixes and milk with whisk on low speed for 3 minutes. Spread over cream cheese layer and let stand for 5 minutes or until thickened. Cover with the remaining Cool Whip. Refrigerate for 4 hours.
  
• Slice and sprinkle with remaining nuts just before serving.
  

Notes

Recipe source: kraftcanada.com

Nutrition

Calories: 280kcalCarbohydrates: 36gProtein: 5gFat: 14gSaturated Fat: 8gCholesterol: 37mgSodium: 273mgPotassium: 150mgFiber: 1gSugar: 26gVitamin A: 459IUVitamin C: 1mgCalcium: 107mgIron: 1mg

Keyword dessert, sweets

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