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.
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. After the crust is baked until brown and set, a second layer of cream cheese, icing sugar and cool whip is spread over. It is then covered with the third layer consisting of a mixture of the pistachio pudding and cold milk to create the green colored layer. It was finished off with a layer of cool whip at the top and a sprinkle of chopped pistachio nuts.
This pistachio pudding dessert was a perfect dessert to end a meal. It was decadent, just enough to satisfy one’s sweet tooth.
- ½ cup finely chopped pistachio or walnuts, divided
- ½ cup butter, softened
- 1 cup flour
- 1 tablespoon sugar
- 1 package (250g) brick cream cheese, softened
- 1 cup icing (powdered) sugar
- 1 tub (1L) Cool Whip Topping, thawed, divided
- 2 package (4-servings each) Jell-O Pistachio Instant Pudding
- 2 1/2 cups cold milk
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.
Recipe source: kraftcanada.com