Pistachio Dessert Recipe
Pistachio Shortbread Dessert - layered treat with a Sandies Cookies crust, cream cheese layer, pistachio pudding layer and topped with Cool whip! YUM!
Ingredients
- 11.2 oz package shortbread cookies, (about 21 cookies)
- 3 tbsp butter melted
- 2 3.4 oz packages pistachio pudding mix
- 2 3/4 cup whole milk
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 4 cups whipped topping, divided (or 16 oz Cool Whip container)
- Topping: M&Ms or 1/4 cup chopped pecans
Instructions
- Smash shortbread cookies in a Ziploc bag, until fine. For extra fine crumbs, you can crush cookies in a food processor.
- Add melted butter to Ziploc bag with Put crushed cookies and mix around until coated. Press crumbs into a 9x13 pan.
- Bake at 350 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.
- Mix the milk and pudding mix together until thickened up. Pour over the cream cheese layer.
- Spread your remaining whipped topping over the top and refrigerate. Top with crushed pecans if desired.
Video
Nutrition
Calories: 285kcalCarbohydrates: 29gProtein: 4gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 27mgSodium: 174mgPotassium: 127mgFiber: 0.3gSugar: 20gVitamin A: 379IUCalcium: 87mgIron: 1mg
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