Layered Pistachio Dessert (Uses Jell-O Pudding Mix)

"This recipe reminds me of those big, fun family dinners we used to have when I was a kid. This is one of my favorite recipes of my grandmother's. The layers consist of a nutty baked bottom crust, creamy cheesecake-like center and top layer of pistachio pudding. If desired, you could also use any other flavor of pudding mix. Yummy!"
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Ready In:
1hr 20mins




  • Press first three ingredients into a 13" x 9" pan and bake at 350 degrees for 20 minutes. Allow to cool thoroughly.
  • Beat Cool Whip, cream cheese and confectionery sugar with electric mixer; spread over cooled crust.
  • Beat pudding mix and milk well with electric mixer on low setting. Let mixture stand until set. Then carefully spread over cream cheese layer.
  • Cover and refrigerate for one hour. Slice into 2" x 2" pieces.
  • Store refrigerated for up to five days.

Questions & Replies

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  1. This recipe reminds me of my childhood! To make it a little easier, I generally use a crust of crushed Nilla wafers mixed with melted butter or a graham cracker crust. I also only use half the sugar for the cream cheese layer to make it a little less sweet and let the cream cheese flavor stand out.
  2. Perfect dessert for our Christmas Eve get together. I was looking for something fun and festive and this fit the bill. We loved it. I followed your recipe, except I add a layer of Cool Whip on top of the pudding. Thank you for a lovely dessert that we all loved.
  3. I absolutely love this recipe! I substituted pecans for the crust, and used lemon pudding instead of pistachio. Simply delicious! Thank you for sharing! : )
  4. I've made something very similar to this for years. It always goes over very well. I use pecans on the crust instead of walnuts; cream, whipped instead of the Cool Whip; and not as much confectioners sugar. For extra color at Christmas I will top with a dollop of whipped cream and a red cherry. It looks very festive.
  5. Easy and delicious! I made this for a potluck and it was a big hit. I couldn't find 8 oz. packages of pudding so I substituted 2 3.4 oz boxes and it worked just fine. I will definitely make this again.


<p>My name is Rebecca, but my family and friends call me Becky. I am&nbsp;33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.&nbsp; We have a beautiful 5-year-old&nbsp;daughter and a 3-year-old&nbsp;son.&nbsp;&nbsp;I am amazed at how quickly our kids are&nbsp;growing and developing.&nbsp; I read a lot about and hold my own personal skepticism regarding the affects of additives such as&nbsp;preservatives,&nbsp;hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.&nbsp; With the increasing number of children and adults with food allergies, I am suspicious that the last century&nbsp;of our nation's food industry improvements have contributed.&nbsp; I'm doing the best I can to protect my family&nbsp;from the risks, but it is difficult to avoid every additive.&nbsp; I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of&nbsp;cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"
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