Pistachio Pudding Dessert
Indulge in the creamy, nutty decadence of Pistachio Pudding Dessert, a no-fail crowd-pleaser perfect for any occasion! This layered treat begins with a buttery, pecan-studded crust baked to golden perfection, providing the ideal foundation for the dessert’s luscious tiers. The next layer features a tangy cream cheese filling, perfectly sweetened with powdered sugar and folded with whipped topping for an irresistibly smooth texture. A rich, velvety pistachio pudding layer follows, made by whisking instant pistachio pudding mix with cold milk until thickened. The grand finale is a generous spread of whipped topping, garnished with crunchy chopped pecans or crushed pistachios for a delightful crunch. With just 25 minutes of prep time and effortlessly simple assembly, this make-ahead dessert is as convenient as it is delicious. Perfect for potlucks, holidays, or a sweet midweek indulgence, this pistachio pudding dessert is a showstopper that’s sure to be the highlight of any dessert table!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup unsalted butter, melted
- 0.5 cup chopped pecans
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 12 oz frozen whipped topping (e.g., Cool Whip), thawed
- 2 3.4 oz packages instant pistachio pudding mix
- 3 cups cold whole milk
- 0.5 cup additional chopped pecans or crushed pistachios (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the all-purpose flour, melted butter, and chopped pecans until evenly blended. Press the mixture into the bottom of a 9x13-inch baking dish to form the crust.
Bake the crust in the preheated oven for 15 minutes, or until lightly golden. Remove from the oven and allow it to cool completely.
In another bowl, beat the softened cream cheese and powdered sugar together until smooth. Fold in 1 cup of the whipped topping. Spread this mixture evenly over the cooled crust.
In a separate bowl, whisk together the instant pistachio pudding mix and cold milk until the pudding thickens (about 2-3 minutes). Spread the pudding layer over the cream cheese mixture.
Spread the remaining whipped topping over the pistachio pudding layer, smoothing it out with a spatula.
If desired, sprinkle additional chopped pecans or crushed pistachios on top for garnish.
Cover the dessert with plastic wrap and refrigerate for at least 2 hours before serving to allow the layers to set.
Slice into squares and serve chilled. Enjoy!
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 327 mg | 14% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 32.5 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 111 mg | 9% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 182 mg | 4% | |
*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.
