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Pistachio Dessert

A layered pistachio pudding dessert with a buttery shortbread crust, creamy cream cheese layer, pistachio pudding, and whipped topping.
Prep Time8 minutes
Cook Time10 minutes
Total Time2 hours 18 minutes
Servings: 15 servings

Ingredients

  • 11.2 ounce shortbread cookies about 21 cookies, crushed
  • 3 tablespoons butter melted
  • 2 packages instant pistachio pudding mix 3.4-ounce packages
  • 2.75 cups whole milk
  • 8 ounces cream cheese softened
  • 1 cup powdered sugar
  • 4 cups whipped topping divided (or 16 ounces Cool Whip)
  • 0.25 cup chopped pecans for topping (optional) or use M&Ms

Instructions

  • Preheat the oven to 350°F (175°C).
  • Place shortbread cookies in a large resealable plastic bag and crush to fine crumbs with a rolling pin, or pulse in a food processor for extra-fine crumbs.
  • Add the melted butter to the crushed cookies in the bag and mix until the crumbs are evenly coated.
  • Press the crumb mixture firmly into the bottom of a 9x13-inch pan to form an even crust.
  • Bake the crust at 350°F for about 10 minutes, until golden; remove and let cool.
  • In a medium bowl, beat the softened cream cheese with the powdered sugar until smooth. Fold in 2 cups of the whipped topping until combined and spread this cream cheese layer evenly over the cooled crust.
  • In another bowl, whisk together the whole milk and the two packages of instant pistachio pudding mix until thickened according to package directions, then pour the pudding layer over the cream cheese layer.
  • Spread the remaining whipped topping over the pudding layer in an even layer.
  • Refrigerate the dessert until set (chill for at least 2 hours). Before serving, top with M&Ms or chopped pecans if desired.

Equipment

  • 9x13 inch Baking Pan
  • Mixing bowls
  • Measuring cups and spoons
  • Spatula
  • Plastic bag or food processor
  • hand mixer or whisk

Notes

  • Make this dessert up to 24 hours ahead for best freshness.
  • Add candies or sprinkles just before serving to prevent discoloration.
  • Keep the dish covered in the refrigerator until serving.
  • Store leftovers covered in the fridge for 2–3 days.
  • Do not freeze as texture and taste may be affected.