Total Time
35mins
Prep 20 mins
Cook 15 mins

This is a posting to myself since I keep making the same changes to Pistachio Dessert and I want to remember my own tweaks.

Ingredients Nutrition

Directions

  1. Combine chocolate and pistachio pudding mixes and halve. Save the other half for the next time you make this (and you will).
  2. Using a pastry cutter, combine melted butter, pecans, flour, and sugar. Gently press into a 9x13 pan (or large/deep casserole dish).
  3. Bake at 350 for 12-15 minutes.
  4. Take outside or put in fridge to cool quickly.
  5. Cream together cream cheese, powdered sugar, and Cool Whip. Spread onto cooled crust.
  6. Make combined pistachio and chocolate (half portion - 6 oz. total) pudding with 3 cups milk.
  7. Spread over cream cheese layer.
  8. Beat heavy cream with 1 t. vanilla instant pudding and 1 tablespoon powdered sugar until stiff peaked. Spread over top.
  9. Drag a toothpick or skewer in circles in and out to create a swirly design from the pudding into the whipped cream.
  10. Refrigerate 4 hours, or as long as you can stand it.