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Pistachio Layered Dessert

Pistachio Layered Dessert recipe
average rating
5 6
rate/review
prep time
15 min
total time
5 hr
makes
24 servings, 1 square (84 g) each
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photo by:
kraft
recipe by: kraft

What You Need

1/2 cup finely chopped walnuts, divided
1/2 cup butter, softened
1 cup flour
1 Tbsp. granulated sugar
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 cup icing sugar
1 tub (1 L) Cool Whip Whipped Topping, thawed, divided
2 pkg. (4-serving size each) Jell-O Pistachio Instant Pudding
2-1/2 cups cold milk

Make It

HEAT oven to 325ºF.

RESERVE 1 Tbsp. nuts. Mix remaining nuts with butter, flour and granulated sugar until well blended; press onto bottom of 13x9-inch pan. Bake 15 min.; cool completely.

BEAT cream cheese and icing sugar in medium bowl with whisk until well blended. Stir in 2 cups Cool Whip; spread over crust.

BEAT pudding mixes and milk with whisk 3 min. Pour over cream cheese layer; let stand 5 min. or until thickened. Cover with remaining Cool Whip. Refrigerate 4 hours. Sprinkle with remaining nuts just before serving.

kraft kitchens tips

Make it Easy
To make the dessert easier to cut into squares, place chilled dessert in freezer for 1 hour before cutting into squares.
Variation
Prepare using Philadelphia Light Brick Cream Cheese Spread and Cool Whip Light Whipped Topping.

nutritional information

K:60228v0ec:127978

most recent review

"Very easy and delicious, made it for a Birthday Party and it was a hit!"
reviewed by: cook
on: 3/12/2012
 cook
see all reviews 

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