Ingredients
Scale
- ½ cup shelled pistachios, very finely chopped
- 1 ¼ cups all-purpose flour
- 3 tablespoons granulated sugar
- ½ cup unsalted butter, room temperature
- 1 (8-ounce) package cream cheese, room temperature
- 1 cup powdered sugar
- 1 ½ teaspoons vanilla extract
- 2 (3.4-ounce) packages instant pistachio pudding mix
- 2 ½ cups whole milk
- 2 (8-ounce) containers frozen whipped topping (Cool Whip or TruWhip), thawed
- ¼ cup finely chopped pistachios (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9×13-inch pan with nonstick spray.
- Combine pistachios, flour, sugar, and butter in a bowl; mix into a crumbly dough and press into the pan.
- Bake for 12-15 minutes until golden; cool completely.
- Beat cream cheese, powdered sugar, and vanilla until smooth; fold in one container of whipped topping.
- Spread the cream cheese mixture over the crust.
- Whisk pudding mix and milk until blended; let sit for 5 minutes and spread over cream cheese layer.
- Top with remaining whipped topping and sprinkle chopped pistachios. Refrigerate for at least 6 hours.
Notes
Ensure cream cheese is softened for easy blending.
Whisk pudding thoroughly to avoid lumps.
Refrigerate overnight for best flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 16
- Sodium: 180
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
- Cholesterol: 30