Description
This Layered Pistachio Dessert is a nostalgic and delicious treat featuring a nutty pecan crust topped with creamy cheesecake filling, luscious pistachio pudding, and a fluffy Cool Whip topping. Perfect for potlucks, parties, and holiday gatherings, it blends textures and flavors into a refreshing and indulgent layered dessert.
Ingredients
Scale
Crust Layer
- 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 mix
- 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: In a bowl, combine the all-purpose flour, melted butter, and finely chopped pecans until the mixture is evenly moistened. Press this mixture firmly into the bottom of a 9×13-inch baking dish. Bake in a preheated oven at 325°F for 25 minutes. Remove from the oven and allow it to cool completely before proceeding.
- Make the cheesecake layer: Using an electric mixer, blend the room temperature cream cheese with the confectioners’ powdered sugar until smooth. Gently fold in 2 cups of Cool Whip or whipped cream until well combined. Spread this creamy mixture evenly over the cooled crust. Chill this layer in the freezer for about 20 minutes to help it firm up before adding the next layer.
- Prepare the pudding layer: In a medium bowl, whisk together the pistachio instant pudding mixes and whole milk according to the package instructions until thickened. Spread this pudding layer evenly over the chilled cheesecake layer. For easier spreading of the next topping, chill this layer in the freezer for another 20 minutes.
- Add the topping: Spread the remaining Cool Whip or whipped cream evenly over the pudding layer. If desired, sprinkle the top with chopped pecans or shelled pistachios for added crunch and decoration.
- Chill the dessert: Refrigerate the assembled dessert for at least 2 hours to allow all the layers to set properly. Serve chilled and enjoy this delightful layered pistachio treat.
Notes
- This recipe is a classic family favorite known for its delightful combination of textures and nutty flavor from the pecan crust.
- Chilling each layer in the freezer helps to firm up the dessert quickly, making it easier to layer and maintain distinct layers.
- For a lighter option, whipped cream can substitute Cool Whip as a topping and in the cheesecake layer.
- Optional nut toppings add visual appeal and an extra crunch but can be omitted for nut allergies.
- Perfect for serving at gatherings, potlucks, or holiday celebrations due to its make-ahead convenience.
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
