Pistachio Pudding Dessert

Pat Duran


This is my mom's recipe- but this is the one my sister Kathy always makes for party and holiday's- after all her last name is McGuire.
This is a smaller version than she usually makes- because I am not a big fan of pistachio anything.I use this smaller version.
Kathy makes a Pistachio Fruit Pudding too- I will post that one too..Enjoy for the holiday.

pinch tips: How to Use Hand & Stand Mixers



8-inch square baking dish.


10 Min


15 Min




1/3 c
butter or margarine
1 1/2 Tbsp
granulated sugar
3/4 c
all purpose flour
2/3 c
chopped toasted pecans
4 oz
softened cream cheese
1/3 c
powdered sugar
3 c
thawed whipped topping
3.4 oz
pkg. instant pistachio pudding mix
1 1/4 c
cold milk

Directions Step-By-Step

Heat oven to 375^. Spray an 8-inch sq. baking dish with cooking spray.
Beat together butter, and sugar,until light and fluffy. Add flour and stir until almost blended; then stir in 1/3 cup of the pecans. Press evenly into bottom of prepared pan- Bake for 13-15 minutes or until set. Cool completely on wire rack.
Beat together cream cheese, powdered sugar and about 1 cup of the whipped topping. Spread over cold crust.
Whisk pudding mix and milk together in a small bowl for 2 minutes or until it thickens. Spread the pudding over cream cheese mixture.
Spread remaining whipped topping over pudding mixture, then top with remaining nuts. Chill for 3 hours before serving. Can make this the day before and keep refrigerated.

About this Recipe

Main Ingredient: Sugar
Regional Style: American