Small Batch Pistachio Pudding Dessert is an 8 inch pan version of the popular potluck dessert.
Course Dessert
Cuisine American
Prep Time 20 minutesminutes
Cook Time 16 minutesminutes
Total Time 36 minutesminutes
Servings 8
Author Cookie Madness
Ingredients
6tablespoonsunsalted buttersoftened
¼teaspoonsaltomit if using regular butter
1 ½tablespoonsgranulated sugaror 3 tablespoons powdered sugar for softer crust
¾cupflour
⅔cupchopped toasted pecans
4ouncescream cheesesoftened
⅓cuppowdered sugar
2 ½ to 3cupswhipped topping or sweetened whipped cream
13.4 oz box instant pistachio pudding mix
1 ¼cupscold milk
Instructions
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 ⅓ 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.