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Pistachio Dessert Recipe

INGREDIENTS 

▢1 (11.2-ounce) package shortbread cookies, (about 21 cookies) ▢3 tablespoons butter melted ▢2 (3.4-ounce) packages insatnt pistachio pudding mix ▢2¾ cup whole milk ▢8 ounces cream cheese softened ▢1 cup powdered sugar ▢4 cups whipped topping, divided (or 16 oz Cool Whip container) ▢Topping: M&Ms or ¼ cup chopped pecans

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STEP-1

Preheat the oven to 350°F.

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STEP-2

Smash shortbread cookies in a Ziploc bag, until fine. For extra-fine crumbs, you can crush cookies in a food processor.

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STEP-3

Add melted butter to Ziploc bag with crushed cookies and mix around until coated. Press crumbs into a 9×13 pan.

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STEP-4

Bake at 350°F for about 10 minutes in the oven until golden. Let cool. Smooth together cream cheese, sugar, and 2 cups of your cool whip (or whipped cream). Pour an even layer over crushed cookie crust

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STEP-5

Mix the milk and pudding mix together until thickened up. Pour over the cream cheese layer.

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STEP-6

Spread your remaining whipped topping over the top and refrigerate. Top with crushed pecans if desired.

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