Layered Pistachio Pudding Dessert

• servings: 12 servings
• total time: 6 hours 45 minutes

Ingredients

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

1 8- ounce container frozen whipped topping (Cool Whip or TruWhip, thawed)

2 3.4- ounce packages instant pistachio pudding mix

2 ½ cups whole milk

1 8- ounce container frozen whipped topping (Cool Whip or TruWhip, thawed)

¼ cup finely chopped pistachios

Directions

Preheat oven to 350°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. 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.

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.

Finally, top with an 8-ounce container of whipped topping. Refrigerate for at least 6 hours.

Just before serving, sprinkle with the finely chopped pistachios.

Nutrition

• Serving Size: 1 slice
• Calories: 414 kcal
• Total Fat: 27 g
• Saturated Fat: 18 g
• Unsaturated Fat: 7 g
• Cholesterol: 45 mg
• Sodium: 122 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 1 g
• Total Sugars: 27 g
• Protein: 5 g