Pistachio Layered Dessert Recipe

5 from 1 vote

This delicious Pistachio Layered Dessert is made with a buttery pecan cookie crust, creamy cream cheese layer, and rich pistachio pudding.

Prep Time30

Cook Time0

Chill Time3

Total Time3 30

Course: Dessert

Cuisine: American

Servings:

Calories: 364kcal

In a sealable bag, crush the shortbread cookies into crumbs using a rolling pin. You can also use a food processor or blender for this step.
Mix the melted butter into the cookie crumbs and press the mixture into the bottom of a 9x13” baking dish.
Place the pan in the refrigerator or freezer while you make the cream cheese layer.
With a hand or stand mixer, beat the cream cheese and powdered sugar together in a large bowl until fluffy. Then gently fold in one cup of the whipped topping just until combined.
Spread the cream cheese mixture in an even layer over the chilled shortbread crust. Place the pan in the refrigerator or freezer while you make the pudding layer.
In a large bowl, whisk together the instant pudding mix and milk until the mixture has thickened (about two minutes).
Spread the pudding mixture evenly over the cream cheese layer.
Place the pan in the refrigerator or freezer for at least 5 minutes to allow the pudding to set before adding the whipped topping.
Spread the remainder of your whipped topping over the pudding layer. Cover the dish and let the layers chill in the refrigerator for at least 3 hours before serving.
Use a sharp knife to cut the dessert and a serving spatula to scoop the servings out of the dish. For clean layers, make sure to clean your knife between cuts.
Garnish with crushed pistachios before serving.

This dessert can be stored covered or in an airtight container in the fridge for 2-3 days. It does not freeze well due to the cream cheese layer.

Serves - 12 (4x3 squares).