Pistachios are a popular dessert nut in many parts of the world. This is largely due to their rich and complex flavor that brings a nutty, buttery savoriness to recipes. Additionally, because of their smooth texture and luxurious mouthfeel, pistachios are popular for creamy desserts like gelato or pudding. These small tree nuts also bring a pleasing color to recipes, imparting a light green hue synonymous with the nut itself. This pistachio pudding dessert layers that nutty indulgence with sweet and tangy cheesecake filling and creamy, velvety whipped topping. If you plan to bring this pistachio pudding dessert to an event, you might want to make a second batch to leave at home.
Ingredients for Pistachio Pudding Dessert
Butter: Creamy, rich and real butter makes this dessert’s pistachio torte crust layer. Butter is a lush complement that enhances the natural flavor of the pistachios.
Flour: All-purpose flour is combined with crushed pistachios and sugar to create this dessert’s dense, torte-like crust.
Confectioner’s sugar: Commonly known as powdered sugar, this gives the pistachio torte sweetness. If you find that you’re out of confectioner’s sugar, you can easily make your own from granulated white sugar.
Pistachios: The top-billed nut and primary flavor of this dessert. Choose unsalted, raw nuts that have a bright green or pale yellow hue for maximum freshness. While buying pre-shelled pistachios makes the prep work a lot quicker and more accessible, the nuts will stay fresher longer in their shells. Just make sure to remove the shells before adding them to the recipe.
Cream cheese: Tangy, smooth, soft and rich cheese is the foundation of the first layer of this dessert. For the best flavor, choose a good quality cream cheese brand.
Sour cream: Mixing equal parts sour cream and cream cheese will create smoother, lighter cream cheese while adding moisture and enhancing the flavor.
Whipped topping: Often dairy-free, whipped topping is made from hydrogenated oils instead of heavy cream. The benefits of using whipped topping include better stability, more heat tolerance, and its ability to fold into and become incorporated with the cheese and sour cream. If you prefer an alternative to whipped topping, our experts have some suggestions. This pistachio torte recipe uses whipped topping as the final layer of the desert.
Milk: Regular milk is used to make the instant pudding for the second layer of this dessert. Use whole milk for a richer and creamier flavor or a lower fat option if you’re hoping to shave some calories without much flavor loss.
Instant pudding: Instant pistachio pudding creates a gorgeous light green, silky smooth and delightfully nutty layer in this dessert.
Directions
Step 1: Make the crust
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Preheat the oven to 375ºF. In a large bowl, add the butter and beat with an electric mixer until smooth. Add the flour and sugar and continue beating until the ingredients are thoroughly mixed and crumbly. Add the chopped pistachios and mix together. Press the crust mixture into the bottom of a greased 13×9-inch baking pan. Place the pan into the oven and bake for 10 to 12 minutes or until the crust is set. Remove the pan from the oven and place it on a wire rack until it cools completely.
Step 2: Make the first layer
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In a large bowl, add the cream cheese and sour cream and beat together until smooth and creamy. Fold in the whipped topping until incorporated, being careful not to stir or over-mix. Use a rubber spatula and spread the cream cheese mixture over the crust, smoothing it out to make an even layer.
Step 3: Make layer two
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In a separate bowl, add the milk and the instant pudding. Beat with an electric mixer on low speed for two minutes until the ingredients are combined and the pudding is smooth and creamy. Set the pudding aside for five minutes until it becomes soft-set. Use a spatula to carefully spread the pudding over the cream cheese layer.
Step 4: Add the topping
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Use the rubber spatula and carefully spread the whipped topping over the pistachio pudding layer, working in small increments. Smooth the whipped topping with the spatula to create an even top layer. Sprinkle with the crushed pistachios and place the pan in the refrigerator to chill for at least one hour.
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Pistachio Pudding Dessert Variations
Make it tropical: Give this pudding dessert a tropical island flare by adding toasted coconut over the top. Toasted coconut has a hint of caramelized sweetness from the toasting that pairs with buttery pistachios. The chewy texture of the coconut brings additional contrast to the creamy layers of the torte.
Make it holiday-themed: Give this pistachio pudding dessert a festive look for the holiday season by adding sliced maraschino cherries or pomegranate seeds to top it off. The red and green colors make it a delicious addition to any holiday party.
Give it some zing: Add a citrusy blast of flavor by mixing 1 tablespoon of lime juice into the cream cheese layer. Top off the dresser with crushed pistachios and lime zest for an attractive and flavorful enhancement. The sharp and bitter lime juice is a refreshing contrast to the sweet flavors of the desert.
How to Store Pistachio Pudding Dessert
On the off-chance you have any leftovers, store them in an airtight container and place it into the refrigerator for up to four days.
Pistachio Pudding Dessert Tips
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How do I get clean slices?
Get good, clean slices by chilling the pudding dessert for at least two hours before slicing it. Better yet, place it into the freezer for 20-30 minutes until it firms slightly. Slice the dessert in straight lines, pulling the knife out after each slice and cleaning it off. This will help to prevent anything on the knife from mixing with the other layers and giving it a messy appearance.
How do I avoid mixing the layers?
Since some layers are soft and fluffy, it’s easy to accidentally mix them when spreading one on top of the other. Therefore, place the pan into the fridge before adding the next layer. The longer it chills, the the more firm it will become. This makes it easier to spread the new softer, room-temperature layer over the top.
Can I use coconut milk to make the pudding?
You most definitely can. Full-fat coconut milk will bring a mildly sweet and slightly fruity flavor and give the pudding an extra thick, velvety texture. The ratio of coconut milk to regular milk may vary in terms of making the pudding. Start with a little less than what the package calls for and add as you go.
Pistachio Pudding Dessert
Prep Time
30 min
Yield
24 servings
Ingredients
1/2 cup butter, softened1 cup all-purpose flour1/2 cup confectioners’ sugar1/2 cup finely chopped pistachiosFIRST LAYER:1 package (8 ounces) cream cheese, softened1 cup (8 ounces) sour cream1 carton (8 ounces) frozen whipped topping, thawed (3 cups)SECOND LAYER:3 cups cold 2% milk2 packages (3.4 ounces each) instant pistachio pudding mixTOPPING:1 carton (8 ounces) frozen whipped topping, thawed1/4 cup chopped pistachios
Directions
Preheat oven to 375°. In a large bowl, beat buttter until smooth. Add flour and sugar; blend until crumbly. Stir in pistachios. Press onto the bottom of a greased 13×9-in. baking dish. Bake until set, 10-12 minutes. Cool completely on a wire rack. In a large bowl, beat cream cheese and sour cream until smooth. Fold in whipped topping. Spread over crust. In another bowl, combine milk and pudding mixes; beat on low speed for 2 minutes. Spread over first layer. Carefully spread whipped topping over second layer. Sprinkle with pistachios. Chill at least 1 hour.
Nutrition Facts
1 piece: 237 calories, 15g fat (9g saturated fat), 29mg cholesterol, 210mg sodium, 21g carbohydrate (15g sugars, 1g fiber), 3g protein.
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Source : TasteOfHome