Hi everyone! I hope you’re having a great week so far. I’m writing a quick post to share this Chilled Pistachio Dessert recipe. This is a dessert that my Aunt Linda used to make a lot. My copy of the recipe was hand-written on an index card, so I’m not sure of the original source.
This dessert is delicious and colorful. The chopped pistachios in the crust give it a nice crunch, and the flavor is echoed in the pudding filling. Enjoy!
p.s. If you’re looking for something to make for a 4th of July celebration, last year I made these Marshmallow Pops. You can find the recipe here: http://www.laurenconrad.com/post/sweet-tooth-last-minute-4th-of-july-treats. They were really fun to make and eat!
Chilled Pistachio Dessert
Makes approximately 20 servings
1 1/4 cup flour
1/2 cup butter, softened
1/2 cup shelled finely chopped natural pistachios
8 oz package cream cheese, softened
1 cup powdered sugar
8 oz frozen whipped topping, thawed
2 (3.4 ounce) packages pistachio instant pudding
3 cups milk
Preheat oven to 350 degrees F. Grease 13 x 9-inch pan.
Combine flour and butter until crumbly. Stir in pistachios; pat firmly into prepared pan. Bake 18-22 minutes or until light golden brown; cool.
Combine cream cheese and powdered sugar until smooth and creamy. Fold in 1/2 carton of whipped topping; spread over cooled crust. In medium bowl, combine pudding mix and milk and beat thoroughly (about 2 minutes). Pour carefully over cheese layer. Frost with remaining whipped topping. Refrigerate for several hours or overnight. If desired, garnish with extra pistachios. Enjoy!