Layered Pistachio Dessert
This Layered Pistachio Dessert is a creamy, nutty delight with beautiful layers, perfect for any celebration or a sweet treat after dinner.
Equipment
- Mixing Bowls
- Whisk
- Spatula
- 9x13 inch Baking Dish
- Measuring cups and spoons
Ingredients
- 1 cup Butter softened
- 1 cup Pecans chopped
- 1 cup All-purpose flour
- 1 cup Powdered sugar
- 8 ounces Cream cheese softened
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 8 ounces Whipped topping
- 2 cans Evaporated milk 12 oz each
- 2 boxes Instant pistachio pudding mix 3.4 ounce each
- 8 ounces Whipped topping for layering
- 1/4 cup Chopped shelled pistachios for garnish
- 1/4 cup Chopped pecans for garnish
Instructions
- In a mixing bowl, combine the softened butter, chopped pecans, all-purpose flour, and 1 cup of powdered sugar. Mix until well combined.
- Press this mixture into the bottom of a 9x13 inch baking dish to form an even crust.
- Bake at 350°F (175°C) for about 15 minutes or until lightly golden. Allow it to cool completely.
- In another bowl, beat the softened cream cheese with 1 cup of powdered sugar and vanilla extract until smooth and creamy.
- Gently fold in 8 ounces of whipped topping until well combined.
- Spread this mixture evenly over the cooled crust.
- In a separate bowl, whisk together the evaporated milk and the two boxes of instant pistachio pudding mix.
- Beat until the mixture thickens, about 2 minutes.
- Gently fold in another 8 ounces of whipped topping until combined.
- Spread this pistachio pudding layer over the cream cheese layer in the baking dish.
- Top the dessert with the remaining whipped topping, smoothing it out evenly.
- Sprinkle the chopped shelled pistachios and chopped pecans on top for garnish.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for the best results.
Notes
- Use light cream cheese and low-fat whipped topping to make a lighter version.
- The dessert can be made ahead and refrigerated overnight for best flavor and texture.
- Freeze covered tightly for up to two months; thaw overnight in the refrigerator before serving.