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Pistachio Pudding Dessert bars are filled with a crunchy pecan shortbread crust with layers of creamy cheese and pistachio almond pudding. You will probably want another slice and more of these delicious dessert bars.
These pistachio pudding dessert bars are my traditional St Patrick's day treat. My family loves this dessert.
This is a layered dessert where you made the crust and then layer on the luscious cream cheese and pudding layers.
My original recipe made a 13 x 9-inch recipe with 15 servings. While my family loves this dessert, it was just too much for our family.
This recipe makes a smaller recipe with just 9 servings.
The shortbread crust for this dessert is formed from a mixture of flour, butter, and pecans.
This recipe's flavor starts with a layer of instant pistachio pudding mixed with milk. I am not generally a big fan of instant pudding, but in this recipe, it works. The pistachio almond flavor carries the dessert.
The crust is a simple shortbread crust made with all-purpose flour, chopped pecans, and butter.
Cream cheese mixed with powdered sugar and whipped topping form a sweet cheese layer.
Finally, whipped topping completes the layers.
Prior to starting this recipe, set out the cream cheese, whipped topping, and butter and allow to come to room temperature. Allow about 30 minutes to come to room temperature. Preheat oven to 350F.
First, cut butter into the flour with a pastry blender. Then add chopped pecans.
You can buy chopped nuts, but I usually have a bag of whole nuts stored in the freezer. Chopping them is a breeze in my chopper. #ad
My simple chopper operates by just depressing the handle with your thumb. See below right.
I love the red color. It is so cute.
Press the crumbed crust mixture evenly in the bottom of the 9-inch pan. Bake on the bottom rack of your oven for 15 minutes.
Remove crust from the oven and set aside to cool. This will take approximately 30 minutes. When your crust is no longer warm you can start to make the dessert layers.
In a mixing bowl cream the powdered sugar into the cream cheese. Add whipped topping and mix until it forms a thick cream. This should not be too stiff. It should easily spread. If it is too stiff then add an extra tablespoon of whipped topping.
Gently spread the cream cheese layer over the crust using the back of a metal spoon. The crust may try to lift if the cheese mixture is too stiff. Continue to lightly spread the cheese mixture to the edge of the pan to seal the layer.
Next, pour the pudding mix into a mixing bowl. Add half the milk and blend on low. Then add the remainder of the milk and mix on medium until the pudding starts to thicken. Pour over the cheese layer and spread evenly to the edge of the pan.
Finish the layers with a coating of whipped topping. Spread evenly over the pudding to the sides of the pan to seal the dessert.
If desired garnish with sprinkles or chopped pecans.
Frequently Asked Questions
Pistachio pudding dessert bars should be stored in an airtight container in the refrigerator until served. For the best consistency, store for up to 3-4 days in the refrigerator, if they last that long at your house.
Other Special Occasion Desserts
You might also enjoy my Coconut Refrigerator Cake. It is a light and moist make-ahead cake that will be gone in a flash.
Looking for more tasty desserts to serve on St Patrick's Day or any day? Check out the Best Delicious St Patrick's Day Desserts over at Smart Party Planning.