Pistachio Dessert Recipe
Servings: 15
Prep: 8 minutes
Cook: 10 minutes
Chill: 2 hours
Total: 2 hours 18 minutes
Ingredients:
1 (11.2-ounce) package shortbread cookies (about 21 cookies)
3 tablespoons butter, melted
2 (3.4-ounce) packages instant pistachio pudding mix
2¾ cup whole milk
8 ounces of cream cheese, softened
1 cup powdered sugar
4 cups whipped topping, divided (or 16 oz Cool Whip container)
Topping: M&Ms or ¼ cup chopped pecans
Directions:
Preheat the oven to 350°F.
Smash shortbread cookies in a Ziploc bag until fine. For extra-fine crumbs, you can crush cookies in a food processor.
Add melted butter to a Ziploc bag with crushed cookies and mix around until coated. Press crumbs into a 9×13 pan.
Bake at 350°F for about 10 minutes in the oven until golden. Let cool.
Smooth together cream cheese, sugar, and 2 cups of your cool whip (or whipped cream). Pour an even layer over the crushed cookie crust.
Mix the milk and pudding mix together until thickened. Pour over the cream cheese layer.
Spread your remaining whipped topping over the top and refrigerate. Top with crushed pecans if desired.
Notes:
Make ahead of time. Don’t make this easy pistachio pudding dessert recipe more than 24 hours in advance, just so it’s fresh.
Wait to add sprinkles or candies on top until right before serving, so they don’t discolor the whipped cream. Cover the dish with plastic wrap and store it in the fridge until serving time.
STORE leftovers covered in the fridge for 2-3 days. I do not recommend freezing the dessert, as the taste and texture will be negatively affected
Refrigerate the pistachio layered dessert as you are making the next layer to help each layer set before adding on the next.
If the crust seems too dry and crumbly, add 1-2 more tablespoons of butter.
Nutritional Facts:
Calories: 285kcal, Carbohydrates: 29g, Protein: 4g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 27mg, Sodium: 174mg, Potassium: 127mg, Fiber: 0.3g, Sugar: 20g, Vitamin A: 379IU, Calcium: 87mg, Iron: 1mg
Recipe courtesy of Lil Luna.com
