Ingredients
- For the crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped pecans
- For the cream cheese layer:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping
- For the pistachio layer:
- 2 boxes (3.4 ounces each) instant pistachio pudding mix
- 3 cups cold milk
- For the topping:
- 2 cups whipped topping
- 2 tablespoons chopped pistachios or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Combine flour, melted butter, and chopped pecans in a bowl until evenly mixed.
- Press mixture firmly into the bottom of a 9×13-inch baking dish.
- Bake 15–18 minutes until lightly golden. Cool completely.
- Beat softened cream cheese until smooth.
- Add powdered sugar and mix until fully incorporated.
- Fold in 1 cup whipped topping until creamy and smooth.
- Spread cream cheese mixture evenly over cooled crust.
- Whisk pudding mix and cold milk for about 2 minutes until thickened.
- Spread pudding evenly over cream cheese layer.
- Top with remaining 2 cups whipped topping and smooth evenly.
- Garnish with chopped nuts if desired.
- Refrigerate at least 4 hours before slicing and serving.
Notes
- Chill overnight for best texture and flavor.
- Press crust firmly to prevent crumbling.
- Instant pudding works best for proper setting.
- Store refrigerated up to 4 days.
- Freezing is not recommended due to texture changes.
- Prep Time: 20 minutes
- Cook Time: 15–18 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 22 g
- Sodium: 290 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
