📋 Pistachio Pudding Dessert Recipe

pistachio pudding dessert on a white plate with a fork, with a container of pistachio pudding dessert in the back

5 from 3 votes

📋 Pistachio Pudding Dessert Recipe

This Pistachio Pudding Dessert Recipe is an easy and delicious green dessert layered with whipped cream, cream cheese, pistachio pudding on a shortbread cookie crust. It's perfect for your St. Patrick's Day dinner or any potluck!

Course Dessert

Cuisine North American

Keyword green dessert, pistachio, pistachio pudding, pistacho dessert, St. Patrick's Day

Special Diet Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 312kcal

Author Terri Gilson

Equipment

Ingredients

Base:

½ cup butter * I use unsalted
⅓ cup ground pecans or can substitute ground almonds
1 cup all-purpose flour
2 tablespoon icing sugar *also known as 'powdered sugar' or 'confectioners sugar'

Layers:

1 teaspoon vanilla extract
2 - 250 g pkg cream cheese softened
1 ⅔ cup icing sugar/powdered sugar
3 oz melted white chocolate *Baker's white chocolate squares, NOT white chocolate chips
3 cups whipping cream
2 -packages of Pistachio Instant Pudding 4-serving size, 99 g each
3 cups cold milk

Garnish:

green sparking sugar/sprinkles or toasted shaved almonds, ground pistachios or chocolate shavings

US Customary - Metric

Instructions

*Heads up: This recipe needs to be refrigerated for 3-4 hours or overnight
Preheat oven to 350 degrees F/176 degrees C. Spray 9X13 baking pan with non-stick cooking spray.
For base: In a food processor, add ground pecans with butter, flour and 2 Tblsp icing sugar and blend until it clings together; press onto bottom of prepared pan. Bake 12- 15 minutes or until lightly brown around edges; let the crust cool completely.
½ cup butter, ⅓ cup ground pecans, 2 tablespoon icing sugar, 1 cup all-purpose flour
In a large bowl, beat pudding mixes and milk with an electric mixer on low speed for 30 seconds, then increase to medium speed for 2 minutes. Set aside and let stand until thickened for 5 minutes.
2 -packages of Pistachio Instant Pudding, 3 cups cold milk
Beat cream cheese, vanilla and icing sugar in medium bowl with electric mixer until well blended.
1 teaspoon vanilla extract, 2 - 250 g pkg cream cheese, 1 ⅔ cup icing sugar/powdered sugar
Spread cream cheese mixture gently over cooled crust.* If the crust cracks a little, don't worry it's not a big deal.
Pour pistachio pudding mix over the cream cheese layer.
Melt white chocolate in the microwave on ½ power (50%) for about 40 seconds or until melted. Put back in for 10 second intervals if not melted, stirring between.
3 oz melted white chocolate
Beat whipped cream to soft peaks.
3 cups whipping cream
Add melted white chocolate.
Beat to stiff peaks.
Cover pudding layer with whipped cream by spreading gently, ensuring you keep the layers separate. Refrigerate for 3-4 hours or overnight.

Garnish

Add sprinkles or nuts to the top of the dessert.
green sparking sugar/sprinkles

Notes

Recipe Tips:

- Ensure a Firm Crust. Press the crust mixture firmly into the pan to prevent crumbling. A flat-bottomed glass or measuring cup works well for an even, compact layer.Let the crust cool completely before adding the cream cheese layer to avoid melting and mixing the layers.

- Get the Right Pudding Consistency. When making the pistachio pudding, beat it for the recommended time and allow it to thicken properly before spreading. If it's too runny, let it sit for a few extra minutes.

- Use Room Temperature Cream Cheese. Softened cream cheese blends better and prevents lumps in the filling. If needed, microwave it for 10-15 seconds to speed up softening.

- How to Get Perfectly Fluffy Whipped Cream. Chill your mixing bowl and beaters before whipping the cream to help it whip up faster and hold its shape better. Beat to soft peaks first, then add melted white chocolate before beating to stiff peaks for the best texture.

- Layer with Care. Gently spread each layer using an offset spatula or back of a spoon to avoid mixing. Add a large mound to each section, spreading from the middle. This way you'll never have to touch the layer beneath. Chilling between layers can help keep them defined.

- Enhance the Pistachio Flavor. Toasted chopped pistachios on top add a nice crunch and enhance the nutty flavor.

- Make It Ahead for Best Texture. This dessert tastes even better after chilling overnight as the flavors meld together, and the layers set properly.

- Cutting Clean Slices.Use a sharp knife and wipe it clean between cuts for neat layers. For extra precision, refrigerate for at least 6 hours before cutting.

🌡️Storage

Refrigeration: If you don't have a dish with a lid for the easy pistachio dessert, cover it in plastic wrap and store this green dessert for up to 4 days in the fridge in an airtight container.

Freezing: You can freeze leftovers of this dessert in individual pieces- it makes an excellent frozen treat . Line a baking sheet with parchment paper and space individual pieces on baking sheet at least 2 inches apart. Freeze flat and uncovered for 8 hours or overnight or until firm. Then wrap individual pieces in saran wrap and store in large freezer bag or airtight container. Enjoy frozen *Don't defrost it or the whipped cream melt and become a runny mess.

Nutrition