Description

This Layered Pistachio Dessert is a nostalgic, old-fashioned treat featuring a buttery pecan crust topped with creamy cheesecake filling, pistachio pudding, and fluffy Cool Whip. Perfect for potlucks, parties, or holiday gatherings, this delightful no-bake dessert is easy to prepare and impresses every time with its nutty flavors and luscious layers.

Ingredients

Scale

Crust

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
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 garnish

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Instructions

Prepare Crust: In a mixing bowl, combine the all-purpose flour, melted butter, and finely chopped pecans thoroughly. Press this mixture evenly into the bottom of a 9×13-inch baking dish. Bake the crust at 325°F (163°C) for 25 minutes until golden and set. Remove from the oven and allow to cool completely before proceeding.
Make Cheesecake Layer: Using an electric mixer, blend the room temperature cream cheese, confectioners’ powdered sugar, and 2 cups of Cool Whip until smooth and creamy. Spread this cheesecake mixture evenly over the cooled crust. To help the layer set and firm up, place the dish in the freezer and chill for about 20 minutes before adding the next layer.
Prepare Pudding Layer: In a bowl, whisk together the pistachio instant pudding mixes with 3 cups of cold whole milk, following the package instructions until thickened. Spread the pudding layer evenly over the chilled cheesecake layer. For easier spreading of the Cool Whip topping, chill the dessert again in the freezer for another 20 minutes.
Add Topping and Garnish: Spread the remaining Cool Whip (approximately 2 cups) over the pudding layer in a smooth, even layer. Optionally, sprinkle 1/4 cup of chopped pecans or shelled pistachios on top for an added crunchy texture. Finally, refrigerate the layered pistachio dessert for at least 2 hours to allow flavors to meld and the dessert to fully set before serving.

Notes

This dessert is an old-fashioned family favorite, passed down through generations, making it a nostalgic treat that everyone loves.
The nutty cookie crust adds a wonderful texture and flavor, complementing the creamy layers perfectly.
Chilling each layer separately helps maintain defined, beautiful layers and ensures easy spreading.
Perfect for potlucks, parties, and holiday celebrations due to its impressive appearance and delightful taste.

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