Oreo Pistachio Dessert
Layers of creamy, nutty, and chocolatey goodness come together in this irresistible Oreo Pistachio Dessert, a no-bake treat that’s as stunning as it is delicious. With a base of buttery Oreo cookie crust, a velvety cream cheese layer, and a luscious pistachio pudding filling, this dessert is crowned with fluffy whipped topping and optional chopped pistachios for a delightful crunch. Perfect for gatherings or simply indulging your sweet tooth, this easy-to-make recipe requires just 25 minutes of prep and minimal effort. Serve it chilled for the ultimate refreshing treat that will leave everyone asking for seconds! Keywords: Oreo Pistachio Dessert, no-bake dessert, creamy layered dessert, easy pistachio recipe, quick summer dessert.
TITAN HAUS
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Recipe Information
Ingredients
- 24 pieces Oreo cookies
- 6 tablespoons Unsalted butter
- 3 ounces Instant pistachio pudding mix
- 2 cups Milk
- 8 ounces Cream cheese
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 8 ounces Cool Whip (whipped topping)
- 0.25 cup Chopped pistachios (optional for garnish)
Instructions
Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and smashing with a rolling pin.
Melt the butter and mix it with the Oreo crumbs until evenly combined.
Press the Oreo mixture firmly into the bottom of a 9x9-inch baking dish to form the crust. Place this in the refrigerator to set while you prepare the layers.
In a medium bowl, whisk together the pistachio pudding mix and milk until thickened. Refrigerate for 5 minutes to allow the pudding to set.
In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold in half of the Cool Whip (4 ounces) into the cream cheese mixture to create a lighter texture.
Remove the crust from the refrigerator and spread the cream cheese mixture evenly over the Oreo crust.
Spread the pistachio pudding layer over the cream cheese layer using a spatula for an even layer.
Top the dessert with the remaining 4 ounces of Cool Whip, spreading it evenly over the pistachio pudding layer.
Optionally, sprinkle chopped pistachios on top for garnish and extra crunch.
Refrigerate the dessert for at least 2 hours before serving to allow the layers to set.
Cut into squares and serve chilled. Enjoy!
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 412 mg | 18% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 45.3 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 122 mg | 9% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 232 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
