Pistachio Heavenly Delight
Cool, creamy, and completely irresistible, this Pistachio Heavenly Delight is a vintage-style dessert that lives up to its name in every sweet, nutty bite.
Servings: 12 servings
Calories: 410kcal
Equipment
- 9x13 inch Pan
- Mixing Bowl
Ingredients
Pecan Crust
- 1.5 cups finely crushed pecans Adjust based on preference
- 1.5 cups butter, melted
- 2.5 cups all-purpose flour Adjust for desired crust thickness
Filling Layers
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 16 oz Cool Whip, divided Use half for the cream cheese layer
- 2 boxes pistachio instant pudding mix (3.4 oz each)
- 3 cups cold milk
Garnish
- crushed pecans or chopped pistachios Optional for garnish
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix crushed pecans, melted butter, and flour until combined. Press into the bottom of a 9x13-inch pan. Bake for 25–30 minutes or until golden. Cool completely.
- In a large bowl, beat cream cheese and powdered sugar until smooth. Fold in half of the Cool Whip (about 8 oz). Spread the cream cheese mixture evenly over the cooled crust.
- In a separate bowl, whisk pudding mix with cold milk for 2 minutes until thick. Spread over the cream cheese layer.
- Top with remaining Cool Whip and smooth evenly. Garnish with chopped pistachios or pecans if desired.
- Refrigerate for at least 2 hours before serving.
Notes
Make ahead and chill overnight for best results. Toast nuts for added flavor. Store covered in the fridge up to 5 days or freeze slices for up to 1 month.
Nutrition
Calories: 410kcal | Fat: 28g