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!
- 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
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.
Calories: 285kcalCarbohydrates: 29gProtein: 4gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 27mgSodium: 174mgPotassium: 127mgFiber: 0.3gSugar: 20gVitamin A: 379IUCalcium: 87mgIron: 1mg