How well do you like pistachios? Though we don’t consume them as much as we do most other nuts, they have their fan base! They have an interesting flavor and most of the time, people snack on them. There’s not many recipes out there that use pistachios, so I’d like to pass along a recipe that uses pistachio pudding, called “Layered Pistachio Dessert.”
This is a dessert that is as pretty as it is good to eat! This is made in three layers, beginning with a buttery cookie-type crust. You combine melted butter with flour and chopped nuts. This is pressed in a 9×13 inch pan and baked. While it cools, you start with the second layer, which is cream cheese, sugar and some whipped topping. This goes over the baked crust. The third layer is instant pistachio pudding mix and milk that are combined to make the pudding. This goes over the cream cheese layer and finally, additional whipped topping goes over the entire dish. Chill it for about six hours and it’s ready to indulge into!
The sugar-free pudding can be used in this recipe, as can reduced-fat cream cheese and low-fat whipped topping. To reduce the calories even further, use skim milk. However, I find it best to use the regular ingredients and keep the servings modest….hard as it is to do! If you wanted to, you could decorate the top of the dessert with chopped pistachios.
Sometime ago, I shared some recipes using pistachio pudding mix, which includes a story about the shortage of pistachio pudding mix back in the 1970’s. To get the article, which includes the recipes, click on the embedded link. It’s an interesting story with some really great recipes, too.
Know a pistachio fan? Make this dessert for them and they’ll love you for it!
LAYERED PISTACHIO DESSERT
- 1-1/2 sticks butter or margarine
- 1-1/2 cups all-purpose flour
- 1 cup finely chopped nuts
- 1 (8 oz.) pkg. cream cheese, softened
- 1 cup sugar
- 1 medium carton whipped topping, thawed
- 2 pkg. instant pistachio pudding mix
- 2-1/2 cups cold milk
1st layer: melt the butter and combine with the flour and nuts. Spread over the bottom of a 9×13 inch pan. Bake at 400 degrees for 8-10 minutes. Let cool.
2nd layer: Cream the cream cheese with the sugar until smooth. Fold in about 3/4 of the carton of whipped topping. Spread over the first layer.
3rd layer: Mix the pudding with the cold milk according to the package directions. Spread over the second layer. Spread remaining whipped topping over all. Cover and chill for at least 6 hours. Yield: about 12 servings.