Community Pick
Pistachio Dessert
"When I first fixed dinner for my father in law, he put this in his mouth and just sit there, I had no idea, I thought he wanted to spit it out, but once he swallowed it, he said he loved it and just wanted to hold it in his mouth. This was his very favorite, and everyone loves this. The cream cheese layer is sometimes hard to spread, I use the back of a large spoon and run cold water over it. Prep time includes 4 hours in the fridge before serving."
photo by MelinOhio
- Ready In:
- 4hrs 15mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 1⁄2 cup butter, melted
- 1⁄2 cup pecans, chopped
- 1 cup flour
- 8 ounces cream cheese
- 1 cup powdered sugar
- 1 cup Cool Whip
- 2 (3 ounce) packages pistachio pudding mix
- 1 cup Cool Whip
- 1⁄2 pecans, chopped
directions
- Mix butter flour and pecans together.
- Press in 9 x 13 pan.
- Bake ar 350 for 15 minutes.
- Cream together cream cheese, powdered sugar and cool whip.
- Spread on cooled crust.
- Make pistachio pudding with 2 cups milk.
- Spread over cheese layer.
- Top with a thin layer of cool whip and sprinkle with nuts.
- Refrigerate for 4 hours before serving. Store in refrigerater.
Questions & Replies
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Reviews
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I liked it, but didn't think the crust added much to the dessert other than fat/calories... I would make it in cups or glasses if I made it again with no crust. -
My mom has been making this dessert for years after I got the recipe from a co-worker years ago. When guest come for holiday dinners they always expect this as one of the desserts. One large pan does not last. We love this! -
Refreshing and delicious, but I would say make a couple of hours ahead of time, this needs a bit of time to firm up slightly. I made mine in an 11 x 7-inch pan and that worked fine. Wonderful dessert Mel! Kitten:)
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This is a favorite in our family. Everyone loves it. DD always wanted this made for her birthday instead of a cake and after she developed diabetes, I simply replaced the sugar/powdered sugar with splenda, the pudding with sugar free pudding and the coolwhip, with sugar free coolwhip, she still loves it and it tastes great! -
I loved this! It was by far my favorite Thanksgiving dessert this year. I doubled the crust and subbed walnuts ( they were a lot cheaper) but kept everything else the same. It's also a very forgiving recipe. As I was taking the pan of crust out of my oven, I dropped the pan onto the oven door!! *eek* Thank goodness it was right side up, but the crust really looked destroyed. It was literally a pan of broken crumbs. So I smushed that mess all back together as best I could, and I stuck that baby back in the oven while I said some prayers. And It came out fine! Once it cooled and I layered the rest onto it, it held together fine and no one was the wiser. I will definitely make this one again, thanks!!
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Tweaks
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I agree on the crust, but every recipe I have seen for this is a thin crust. I believe the next time I make it I will double the crust. It is just so tasty. Otherwise, this is a great recipe. My mother used to make it with chocolate pudding on occasion, but I just love the pistachio.
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This is a favorite in our family. Everyone loves it. DD always wanted this made for her birthday instead of a cake and after she developed diabetes, I simply replaced the sugar/powdered sugar with splenda, the pudding with sugar free pudding and the coolwhip, with sugar free coolwhip, she still loves it and it tastes great!
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My husband is a chemist for a dried fruit and nut company, so he came home with a 5# bag of pistachios (shelled), and I tried this recipe using the pistachios instead of pecans, and it was fantastic. Everyone who tried it has asked for the recipe. -
I am giving this recipe 5 stars only because my family has been making it for years- BUT- a few changes: we add 2 tspns sugar to the crust and bake it for 20 minutes. we also use walnuts instead of pecans and the best change- we use banana pudding instead of pistacio (not many pistacio takers in our family)- it's a highly sought out recipe from family and friends. Make sure you let the crust cool for a good hour before spreading next layer on and make sure the dessert has had plenty of tie to firm up in the fridge before serving. -
YUM - my mom used to make this, but I didn't know where the recipe is. This was it! It was delish! No need to change a thing - although I did whip up some real cream (w/ 1/2 cup sugar) to use in the cream cheese mixture and as the topping instead of cool whip - this is just personal preference for real whipped cream. Thank you so much - very, very good! And a much needed green dessert to try to usher in spring!!
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RECIPE SUBMITTED BY
MelinOhio
Middletown, Ohio
