Easy Pistachio Pudding Dessert
This easy Pistachio Pudding Dessert has a soft shortbread crust layered with smooth cream cheese frosting, topped with light and nutty pistachio pudding, and finished with fluffy Cool Whip. The perfect spring time treat.
Equipment
- 9 x 13 pan
- Dough blender
- Mixing bowls
- Silicone spatula
- Hand mixer
Ingredients
For the Crust:
- 1 ½ cup (180 g) flour
- ¾ cup (168 g) margarine
- ¾ cup (84 g) walnuts (optional)
For the Cream Cheese Frosting
- 1 8 ounce (112 g) cream cheese
- 1 ½ cups (180 g) powdered sugar
For the Pudding
- 2 3.4 ounce boxes (192 g) instant pistachio pudding
- 3 cups (720 ml) cold milk
Topping
- 1 8 ounce package (225 g) cool whip, thawed
- 2 tablespoons (28 g) mini chocolate chips, (optional)
Instructions
- Preheat oven to 350° F and spray a 9 x 13 cake pan with non-stick cooking spray. Set aside.
- Using a dough blender or your hands, In a mixing bowl, mix all-purpose flour, margarine, and walnuts (optional) until well combined.
- Press dough in prepared pan and bake for 20 minutes at 350° F.
- In a mixing bowl, beat cream cheese and powdered sugar with a hand mixer until well combined.
- In a large mixing bowl, mix pudding and milk until well combined.
- After the crust is done baking and completely cooled, spread cream cheese frosting evenly on the crust.
- Spread pudding evenly on top of cream cheese frosting.
- Top with cool whip and chill for 2-3 hours.
- Sprinkle mini chocolate chips on top, right before serving. If the mini chocolate chips are added before it’s chilled the chocolate will bleed onto the cool whip.
- You can sprinkle chopped walnuts on top instead of mini chocolate chips.
- Serve and enjoy!