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Easy Pistachio Pudding Dessert bars are built on 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 pistachio dessert bars.
The kelly green color of the pistachio pudding makes these bars a perfect dessert for St Patrick's Day. I make these pistachio pudding bars every year, and my family loves them.
This is a layered dessert. You make 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 loved this dessert, a big pan was too much for us.
This pistachio squares recipe makes a smaller recipe with just 9 servings.
Ingredients
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 with a drizzle of candy sprinkles or nute.
Instructions
Before starting this recipe, set out the cream cheese, whipped topping, and butter. Allow ingredients to come to room temperature for about 30 minutes. Preheat oven to 350F.
Crust
Step 1. Cut butter into the flour with a pastry blender. Add in finely chopped nuts.
You can buy small bags of finely chopped nuts, or you can process whole-shelled pecans in a food processor. My KitchenAid chopper has the job done with 4-5 pulses. I love the red color. It is so cute.
Step 2. Sprinkle the crust mixture evenly over the bottom of the baking pan. Press firmly against the bottom of the pan to form a crust. TIP: Use the bottom of a metal measuring cup to help press the crust evenly into the pan. Place on the bottom rack of the oven and bake at 350F for 15 minutes.
Remove the 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.
Cheese Layer
Step 3. 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 until you have a spreadable consistency.
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. Add a little whipped topping to the cream cheese mixture. Continue to lightly spread the cheese mixture to the edge of the pan to seal the layer.
Pudding Layer
Step 4. 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. Set in the refrigerator for 10 minutes to allow the pudding layer to set.
Step 5. Finish the layers with a coating of whipped topping. Spread evenly over the pudding to the sides of the pan to seal the dessert.
Step 6. If desired garnish with sprinkles or chopped pecans.
Step 7. Cover and refrigerate until completely cool and set. Cut and enjoy
Frequently Asked Questions
Pistachio pudding dessert bars should be stored in an airtight container in the refrigerator until served. For the best consistency, store them for up to 3-4 days in the refrigerator, if they last that long at your house.
Other Special Occasion Desserts
Pistachio Dessert Bars are one of my favorite special occasion desserts. Check out my Dessert Recipes for a variety of mouth-watering options. From healthy Whole Wheat Muffins to flakey pies.
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.
Other Dessert Recipes for You
Pistachio Pudding Dessert Bars
Equipment
- 9 x 9 baking pan
- Food processor
- Food scale
Ingredients
Crust
- 1/4 cup butter 1/2 stick
- 1/2 cup flour
- 1/4 cup pecans finely chopped
Cheese Layer
- 4 ounce cream cheese
- 1/2 cup powdered sugar
- 2 cups whipped topping 12-16 oz divided between crust and topping.
Pudding Layer
- 3.4 ounce pistachio pudding mix instant
- 1 1/2 cup milk
Topping
- 1 cup whipped topping
- 2 tbsp sprinkles optional
Instructions
- Set out butter, cream cheese, and Cool Whip about 30 minute prior to preparing dessert to bring to room temperature.
Crust
- Heat oven to 350°F.
- Cut butter into flour using a pastry blender until flour and butter are mixed into rough crumbs.
- Add into chopped pecans.
- Spread evening in bottom of 9 inch baking pan.
- Bake crust for 15 minutes until it just starts to brown.
- Cool for 30 minutes or until cool to touch.
Cheese Layer
- With a mixer, combine cream cheese and powdered sugar.
- Add whipped topping.
- Mix until it forms a pourable and spreadable thick cream.
Pudding Layer
- Pour pudding packet into a mixing bowl. Add milk and combine until the pudding starts to thicken.
Forming Dessert
- Pour cheese layer over the cooled crust.
- Gently spread with the back of a metal spoon. The crust may try to lift as you spread the cheese layer. Gently press the crust back to the bottom and add a bit more cheese layer. Continue to lightly spread the cheese layer to the sides of the pan to seal the layer.
- Pour the pudding layer over the cream cheese layer. Lightly spread the pudding layer to the sides of the pan to seal the layer. Set in refrigerator approximately 10 minutes until pudding layer has set.
- Add remaining whipped topping onto the pudding later. Spread the topping to the sides of the pan to seal the layer.
- Garnish with green sprinkles.
Nutrition
December 2024: Minor post updates.
Kim (Gary) Mull
My husband got to taste this super yummy sounding recipe at work today and said it's AHHH-MAZING! And like you mentioned, the color makes it perfect for St. Patrick's Day. It would also work for Easter which will be here before you know it. Gary said 5 stars all the way!!!!! Can't wait to try it myself!
Janna
Thank you, Kim and Gary! So glad you enjoyed the dessert bars. They are a St Pat's tradition at our house!
Keri
This recipe is absolutely delicious...so light and creamy! I bet this would look really pretty in a glass dish. I love pistachios and this was a fun way to incorporate them into this dish. I will definitely be trying other recipes.
Janna
Thank you Keri! I am glad you enjoyed the recipe.
Cindy Sheehan
Correcting a few typos would make this easier to follow. (I clicked "Jump to Recipe" so missed all the instructions that I saw after I was finished.) Under "Pudding" it says to "add mix" instead of "add milk" which took me a while trying to find what "mix" I was supposed to add. Also under "Forming Dessert" it says "Pour over the pudding layer over the cream cheese layer." I also was short on whipped cream because I didn't realize it's listed twice in 2 separate areas in the ingredients list - usually ingredients show the total needed in one place.
Janna
Thank you for your great comments Cindy. I updated the post and also specified 12-16 ounces of whipped topping, divided under ingredients. Hope you enjoyed the recipe. It is one of my favorites!