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pistachio dessert

Small Batch Pistachio Pudding Dessert

Small Batch Pistachio Pudding Dessert is an 8 inch pan version of the popular potluck dessert.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings 8
Author Cookie Madness


  • 6 tablespoons unsalted butter softened
  • 1/4 teaspoon salt omit if using regular butter
  • 1 1/2 tablespoons granulated sugar or 3 tablespoons powdered sugar for softer crust
  • 3/4 cup flour
  • 2/3 cup chopped toasted pecans
  • 4 ounces cream cheese softened
  • 1/3 cup powdered sugar
  • 2 1/2 to 3 cups whipped topping or sweetened whipped cream
  • 1 3.4 oz box instant pistachio pudding mix
  • 1 1/4 cups cold milk


  • Preheat oven to 375 degrees F. Spray an 8 inch square glass baking dish with cooking spray (or grease it with shortening or butter).
  • Beat together butter, salt and granulated sugar. Add flour and stir until almost blended, then stir in 1/3 cup of the pecans. Press evenly into the bottom of pan and bake for 13-15 minutes or until set. Cool completely.
  • Beat together cream cheese, powdered sugar, and about 1 cup of the whipped cream. Spread this mixture over the cooled crust.
  • Whisk pudding mix and milk together in a medium bowl for 2 minutes or until thickened. Spread pudding over cream cheese mixture. Spread remaining whipped cream over pudding mixture, then top with remaining nuts. Chill for 2-3 hours before serving.