Description
Delight in this classic Layered Pistachio Dessert featuring a nutty cookie crust, creamy cheesecake layer, smooth pistachio pudding, and topped with fluffy Cool Whip and crunchy nuts. Perfect for potlucks, parties, and holiday gatherings, this old-fashioned sweet treat is easy to prepare and always a crowd-pleaser.
Ingredients
Scale
Crust:
- 1 1/2 cups all-purpose flour
- 3/4 cup butter (melted)
- 1/2 cup pecans (finely chopped)
Cheesecake Layer:
- 1 (8 oz) package cream cheese (room temperature)
- 1 cup confectioners’ powdered sugar
- 2 cups Cool Whip or whipped cream
Pudding Layer:
- 2 (3.4 oz) packages pistachio instant pudding
- 3 cups whole milk
Topping:
- Remainder of 16 oz Cool Whip container (about 2 cups, or whipped cream)
- Optional: 1/4 cup chopped pecans or 1/4 cup shelled pistachios for sprinkling
Instructions
- Prepare the Crust: Mix the all-purpose flour, melted butter, and finely chopped pecans together until fully combined. Press this mixture evenly into the bottom of a 9×13-inch baking dish. Bake in a preheated oven at 325°F for 25 minutes. Once baked, remove from the oven and allow to cool completely.
- Make the Cheesecake Layer: In a mixing bowl, combine the room-temperature cream cheese, powdered sugar, and 2 cups of Cool Whip or whipped cream. Using an electric mixer makes it easier to achieve a smooth, creamy mixture. Spread this cheesecake layer evenly over the cooled crust. Place the dish in the freezer and chill for about 20 minutes to let the layer firm up.
- Prepare Pudding Layer: In a separate bowl, whisk together the pistachio instant pudding mixes and whole milk according to the package instructions until the pudding sets. Spread the pudding layer evenly over the chilled cheesecake layer. For easier spreading of the next layer, chill again in the freezer for another 20 minutes.
- Add the Topping: Spread the remaining approximately 2 cups of Cool Whip or whipped cream evenly over the pudding layer. Optionally, sprinkle with chopped pecans or shelled pistachios for added texture and flavor.
- Final Chill: Transfer the assembled dessert to the refrigerator and chill for at least 2 hours before serving to allow all layers to set and the flavors to meld.
Notes
- This nostalgic Layered Pistachio Dessert is a treasured family recipe passed down through generations, boasting a rich blend of nutty, creamy, and sweet flavors.
- Chilling each layer separately helps achieve clean, defined layers and easier spreading.
- For a lighter option, use low-fat cream cheese and reduced-fat Cool Whip.
- Make sure the cream cheese is at room temperature to ensure a smooth, lump-free cheesecake layer.
- Customize toppings by adding more nuts or a drizzle of white chocolate if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 446 kcal
- Sugar: 35 g
- Sodium: 433 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 63 mg
