Layered Pistachio Dessert
This layered pistachio dessert is a retro favorite made with a buttery shortbread crust, creamy cheesecake layer and fluffy pistachio pudding. A classic dessert that crowds love!
Ingredients
Crust
- 20 shortbread cookies , (11-ounce package)
- ¼ cup shelled pistachios
- 4 Tablespoons salted butter , melted
Cream Cheese Layer
- 1 (8-ounce) package cream cheese , softened
- ½ cup powdered sugar
- 1 cup Cool Whip , thawed
Pistachio Layer
- 2 (3.9-ounce) packages dry pistachio instant pudding
- 2 ½ cups cold milk
Topping
- 2-3 cups Cool Whip , thawed, or whipped cream
- ¼ cup shelled pistachios , crushed
Instructions
Crust
- In a food processor or blender, pulse 20 cookies and 1/4 pistachios into fine crumbs. Add 4 Tablespoons melted butter and mix until combined and mixture sticks together when pressed between your fingers. Add an additional Tablespoon butter if needed to help the crumbs come together. Press mixture into the bottom of a 9x13-inch baking dish and place in the freezer or the refrigerator 5 minutes.
Cream Cheese Layer
- In a medium bowl, whip 8 ounces cream cheese with an electric mixer until fluffy. Add in 1/2 cup powdered sugar and mix until combined. Fold in 1 cup Cool Whip. Gently spread the mixture evenly over the crust. Place in the freezer or fridge 10 minutes.
Pistachio Layer
- In a separate medium bowl, whisk the pudding and 2 1/2 cups milk together until thick. Once thickened, spread evenly over the top of the cream cheese layer. Place back in the fridge for another 10 minutes to allow the pudding to set.
Topping
- Once pudding has set, spread the remaining Cool Whip on top and sprinkle with chopped pistachios. Chill 2 to 3 hours. Slice just before serving and enjoy while cold.
Notes
Pudding: Make sure it's the instant pudding. Do not use the cook and serve variation or follow the ingredients/instructions on the box.
Cool Whip: If you prefer a homemade cool whip, it is fairly easy to make. For the top layer you could also use homemade whipped cream, if preferred.
Make ahead: This dessert can easily be made 24 hours in advance. The crust will get softer the longer the pudding sits, so I don't like to prep it more than 48 hours in advance.
Store: Cover baking dish with plastic wrap and store in the refrigerator for up to 3 days. Do not freeze.
Nutrition
Serving: 1slice, Calories: 146kcal, Carbohydrates: 13g, Protein: 3g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 19mg, Sodium: 92mg, Potassium: 95mg, Fiber: 0.4g, Sugar: 8g, Vitamin A: 261IU, Vitamin C: 0.1mg, Calcium: 55mg, Iron: 0.4mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
