pistachio pudding dessert

Name: Pistachio Pudding Dessert
Prep time: 10 min
Cook time: 15 min
Yield: 8
Cuisine: American
Ingredients: 1/3 cup(s) butter or margarine; 1 1/2 tablespoon(s) granulated sugar; 3/4 cup(s) all purpose flour; 2/3 cup(s) chopped toasted pecans; 4 ounce(s) softened cream cheese; 1/3 cup(s) powdered sugar; 3 cup(s) thawed whipped topping; 3.4 ounce(s) pkg. instant pistachio pudding mix; 1 1/4 cup(s) cold milk

(2 RATINGS)

161 Pinches 3 Photos

Pat Duran

Las Vegas, NV

Updated on Mar 12, 2013

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.

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My sister's favorite dessert to make for the holidays...
this photo from yummly

prep time 10 Min

cook time 15 Min

method Refrigerate/Freeze

yield 8- inch square baking dish.

Ingredients

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

How To Make pistachio pudding dessert

Step 1

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.

Step 2

Beat together cream cheese, powdered sugar and about 1 cup of the whipped topping. Spread over cold crust.
Step 3

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.
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