Pistachio Pudding Bars
An easy and delicious dessert that is perfect for backyard barbques and gatherings
Equipment
- 1 9x13 baking dish
Ingredients
- ¾ cup Margarine room temperature
- 1 ½ cup Flour
- ½ cup Pecans or Walnuts finely chopped
- 8 oz Cream Cheese
- 16 oz Cool Whip I buy the large tub so I have extra
- 2 3.4 oz boxes Instant Pistachio Pudding
- 3 cups Milk
- ½ cup Chopped Pistachios
Instructions
Crust
- Pre-heat the oven to 350 degrees.
- Mix together the margarine, flour, and chopped pecans or walnuts until fully blended.
- Pour the crust mixture into your baking pan and evenly and firmly press it into the bottom of your pan, forming an even crust.
- Bake the crust in the 350-degree oven for 15 minutes, or until it turns a light golden brown.
- Remove from the oven and let completely cool.
Cream Cheese Layer
- Blend together the cream cheese and 1 1/2 cups of the Cool Whip.
- When it's completely combined, spread it evenly over the cooled crust.
Pistachio Pudding Layer
- In a large mixing bowl, whisk together the two boxes of pudding mix with 3 cups of milk. Let it thicken and place it in the refrigerator for 3-4 minutes.
- Once it is thick and cool, evenly spread it onto the cream cheese layer.
- Place in refrigerator for 15 minutes to chill.
Topping
- Once the dessert is set and nice and chilled, top with Cool Whip.
- Sprinkle with chopped pistachios. If you don't have pistachios on hand, you can also use chopped pecans or walnuts.
- Place in the refrigerator for another 30 minutes until completely cool.
- Enjoy!
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