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Pistachio Layered Pudding Dessert

Cool, creamy, and full of nutty pistachio flavor, this Layered Pistachio Pudding Dessert is both delicious and beautiful! This is one simple dessert that your family will ask for again and again.
Print Recipe
Prep Time 45 minutes
Chill 6 hours
Total Time 6 hours 45 minutes
Course Dessert
Cuisine American

Equipment

  • Pistachio Nuts - 6 ounces of shelled, roasted, and salted pistachios is equal to 1 1/2 cups that are needed for crust and toppings.
  • 9 x 13 pan

Ingredients
  

For Crust

  • ½ cup shelled pistachios very finely chopped, roasted, and salted
  • 1 ¼ cups all-purpose flour
  • ¼ cup granulated sugar
  • ½ cup unsalted butter room temperature

For the Cream Cheese Layer

  • 1 package cream cheese (8 ounce) room temperature
  • 1 cup powdered sugar
  • 1 ½ teaspoons vanilla extract
  • 1 container frozen whipped topping (8 ounce) Cool Whip or TruWhip, thawed

For the Pudding Layer

  • 3 packages instant pistachio pudding mix 3.4 ounces each package
  • 3 3/4 cups whole milk

For the Topping

  • 1 container frozen whipped topping (8 ounce) Cool Whip or TruWhip, thawed. Yes, this is a second container.
  • 1 cup pistachios Whole, shelled, roasted, and salted

Instructions
 

  • Preheat oven to 350 degrees F. Spray a 9x13-inch pan with nonstick cooking spray.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the finely chopped pistachios, flour, granulated sugar and butter. Beat on low speed until you have a crumbly dough. If you do not have a stand mixer, you can use two forks or a pastry blender to incorporate the butter into the flour mixture. Evenly press the dough into the prepared pan. Bake in preheated oven for 12-15 minutes.
    ½ cup shelled pistachios, 1 ¼ cups all-purpose flour, ¼ cup granulated sugar, ½ cup unsalted butter
  • Allow the crust to cool completely before proceeding with the following layers.
  • Once the crust layer has cooled completely, prepare the cream cheese layer by beating the cream cheese, powdered sugar and vanilla until smooth and creamy. Use a rubber spatula to fold in an 8-ounce container of whipped topping. Evenly spread the cream cheese mixture on top of the crust.
    1 package cream cheese (8 ounce), 1 cup powdered sugar, 1 ½ teaspoons vanilla extract, 1 container frozen whipped topping (8 ounce)
  • Next, whisk together the pudding mixes and milk and allow the mixture to thicken for about 5 minutes before spreading on top of the cream cheese layer.
    3 packages instant pistachio pudding mix, 3 3/4 cups whole milk
  • Finally, top with an 8-ounce container of whipped topping. Refrigerate for at least 6 hours.
    1 container frozen whipped topping (8 ounce)
  • Just before serving, sprinkle with the whole pistachios.
    1 cup pistachios
Keyword St. Patrick's Day