Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup packed light brown sugar
- 1 cup chopped pecans
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (16 ounce) container frozen whipped topping, thawed
- 2 (3.4 ounce) packages instant pistachio pudding mix
- 3 cups milk
- 1/2 cup chopped pistachios, for garnish
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, combine flour, melted butter, brown sugar, and pecans. Press mixture into the bottom of a 9×13 inch baking dish.
- Bake for 15 minutes, or until golden brown. Let cool completely.
- In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold in half of the thawed whipped topping. Spread this mixture evenly over the cooled crust.
- In a separate bowl, whisk together pistachio pudding mix and milk until smooth. Let stand for 5 minutes to thicken slightly.
- Pour the pistachio pudding mixture over the cream cheese layer. Spread evenly.
- Spread the remaining whipped topping over the pistachio layer. Sprinkle with chopped pistachios.
- Cover and refrigerate for at least 4 hours, or preferably overnight, before serving. This allows the flavors to meld together and the layers to set properly.
Notes
For a richer flavor, use salted butter in the crust. Store leftovers in the refrigerator for up to 3 days. You can substitute walnuts or almonds for the pecans in the crust. For a festive touch, add a few drops of green food coloring to the pistachio pudding layer.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg