Refrigerator Pistachio Dessert

  • Yield : 12
  • Servings : 12
  • Prep Time : 20m
  • Cook Time : 25m
  • Ready In : 45m
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This dessert can use chopped pecans or another flavor of instant pudding. Chocolate is good.


  • Crust:
  • 1 1/4 cups all purpose unbleached flour
  • 1/2 cup margarine or butter, softened not melted
  • 1/2 cup pistachios, shelled and finely chopped
  • Pie Filling:
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 large carton of Cool Whip
  • 3 small packages pistachio instant pudding
  • 4 1/2 cups milk


Step 1

Heat oven to 350 degrees Fahrenheit.

Step 2

Grease a 13x9 pan with shortening (not oil).

Step 3

In a small bowl, combine the flour and butter until crumbly. Stir in the pistachios.

Step 4

Pat into the prepared pan and bake for 18 to 22 minutes until light golden brown. Remove to cool.

Step 5

Combine cream cheese and powdered sugar until smooth and creamy. Fold in a third of the carton of Cool Whip. Spread into a cooled crust.

Step 6

In a medium bowl (I chill the bowl and beaters) combine the pudding and milk and beat thoroughly until thickened. Pour carefully over cheese layer.

Step 7

Frost with remaining Cool Whip; sprinkle with chopped pistachios and refrigerate several hours or overnight.


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Kaplan, Louisiana Louisiana
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