Pistachio Pudding Dessert
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.
- 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
How to Make Pistachio Pudding Dessert
- 1Heat 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.
- 2Beat together cream cheese, powdered sugar and about 1 cup of the whipped topping. Spread over cold crust.
- 3Whisk 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.