Pistachio Pudding Dessert is an inexpensive and easy dessert for St. Patrick's Day or really anytime! This is one of my hubby's favorite desserts. His mother made it when he was growing up and now we make it for our family and our kids love it too! One of the things I like about this dessert is that many of the ingredients are things I keep on hand. It is also quick to whip up but impressive at the same time.
There are just 8 ingredients in this 4 layer dessert and most of them you probably have in your pantry or refrigerator; flour, powdered sugar, buttter, walnuts, cream cheese, instant pudding, whipped topping and milk.
You can see the 4 layers above.
- First, the crust. Put 1 cup flour, 1/2 cup softened butter and 1/2 cup chopped walnuts in a bowl and mix it together with a fork until it comes together. Using your hands, press it into the bottom of a 9×13 pan. Bake for 15 min at 350 degrees and let cool.
- For the next layer, beat 8 oz room temperature cream cheese with 1 cup of powdered sugar until smooth. Then fold in 2 cups of whipped topping. Spread on to the cooled crust. Refrigerate while you make the next layer.
- To make the pudding layer, whisk together 2 small boxes of Pistachio pudding with 3 cups of milk. Pour the pudding evenly over the cream cheese mixture and refrigerate until set.
- Last, spread the remainder of the whipped topping (1 whole carton and whatever is left from the carton used in step 2) over the pudding and refrigerate until ready to serve.
- Cut into 16 pieces. Enjoy!
If you think you don't like pistachio flavor, try this dessert. The tang from the cream cheese, the nuttiness from the crust and pudding, and the sweetness from the whipped topping…..it really is perfect! It's light and not heavy but it feels kinda special.
Another thing I love about this dessert are the beautiful layers. It looks so fancy but it is so easy to make and it is PERFECT for St. Patrick's Day. The pastel green color looks really pretty on an Easter dinner table too! Enjoy!
- 1 cup all purpose flour
- 1/2 cup butter, softened
- 1/2 cup walnuts, chopped
- 8 oz cream cheese, room temp
- 1 cup powdered sugar
- 1 8 oz carton whipped topping
- 2 small boxes pistachio pudding
- 3 cups milk
- 1 8 oz carton whipped topping
- Put 1 cup flour, 1/2 cup softened butter and 1/2 cup chopped walnuts in a bowl and mix it together with a fork.
- With your hands, press it into the bottom of a 9x13 pan.
- Bake for 15 min at 350 degrees and let it cool.
- Beat 8 oz room cream cheese (room temp) with 1 cup of powdered sugar until smooth.
- Then fold in 2 cups of whipped topping and spread onto the cooled crust.
- Refrigerate while you make the next layer.
- Whisk together 2 small boxes of Pistachio Pudding with 3 cups of milk.
- Pour over the cream cheese mixture and refrigerate until set.
- Spread the remainder of the whipped topping (1 whole carton and whatever is left from the carton used in step 2) over the pudding and refrigerate until ready to serve.
- Cut into 16 pieces. Enjoy!
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