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Holiday Pistachio Dessert

For my best festive menu, I make this "famous" dessert, which my children gobble up immediately. It’s a hit at every gathering! —Edie DeSpain, Logan, Utah
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    15 servings


  • 1-1/4 cups biscuit/baking mix
  • 1/2 cup chopped walnuts
  • 1 tablespoon brown sugar
  • 6 tablespoons cold butter
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup plus 1 tablespoon confectioners' sugar, divided
  • 1 cup heavy whipping cream, whipped, divided
  • 2-1/2 cups cold milk
  • 2 packages (3.4 ounces each) instant pistachio pudding mix
  • Chocolate curls, optional


  • In a small bowl, combine the biscuit mix, walnuts and brown sugar. Cut in butter until mixture resembles coarse crumbs.
  • Press into an ungreased 13-in. x 9-in. baking pan. Bake at 375° for 10-12 minutes or until lightly browned. Cool on a wire rack.
  • In a small bowl, beat cream cheese and 1 cup confectioners' sugar until fluffy. Fold in half of the whipped cream; spread over crust. Stir remaining confectioners' sugar into remaining whipped cream; refrigerate until serving.
  • In another bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Cover and refrigerate for at least 4 hours before serving.
  • Garnish with sweetened whipped cream and, if desired, chocolate curls.
Nutrition Facts
1 piece: 279 calories, 16g fat (8g saturated fat), 38mg cholesterol, 392mg sodium, 30g carbohydrate (20g sugars, 0 fiber), 4g protein.

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  • angmclanc
    Apr 18, 2016

    Delicious. But I'd double the filling. You can never have too much pistachio.

  • PenelopeWin
    Mar 26, 2015

    Easy to make. Looked impressive. Tasted great. I used gluten free Bisquick. I ended up adding more butter and cooking the crust a bit longer. It was delicious. I also just spread the whipped cream over the top. It was a pot luck dinner and was just easier. It made a great statement for St. Patrick's Day.

  • charismacai
    Dec 27, 2014

    I doubled the filling- both cream cheese/confectioner's sugar layer and the pistachio pudding layer. I can't see how the original recipe would turn out as written for a 13x9 inch pan- mine looked fantastic and full when doubled. I also did not put the whipping cream in the cream cheese layer but rather just on top of the pistachio pudding layer once set and then garnished with crushed walnuts. The crust was DELICIOUS and the entire dessert was good! Needs to have the filling doubled, in my opinion- to be served to guests

  • changde
    Mar 18, 2014

    Really good! I used chopped pecans instead of walnuts. Really good! Definitely a keeper. However, I did 1.5 times the ingredients because all my layers did seem a little thin, and doubling the ingredients was too thick. But it was delicious!

  • knbnk3
    Mar 3, 2014

    make it low fat! use neufchatel cream cheese, 1% milk & 1 1/2 cups fat- free vanilla GREEK yogurt, divided, to replace the whipped cream. still tastes great and you feel less guilty! also you can use graham crackers laid flat , to cut out the butter and replace the crust , but the walnuts are a must! just stir into cream cheese layer- which makes this a no-bake recipe as well!

  • JaniceBaer
    Feb 12, 2014

    My husband loves pistachio so I had to make this recipe. This is one of the better pistachio desserts there is!

  • nastynova
    Jan 16, 2014

    My picky eater even likes these.

  • greenjan
    Mar 26, 2013

    I've made this with chocolate pudding and with butterscotch too. Ive used pecan sandies and butter for the crust. Good recipe. I make it for alot of family gatherings

  • edmondson
    Mar 17, 2013

    I use Pepper Ridge farm chess cookies for crust. Cuts my time in half and still tastes great!

  • bookitty1
    Mar 12, 2013

    This recipe has been around for ages. As far back as I can remember. My mother makes it every Christmas for the Adams Family gathering. It is a must have or she never hears the end of it.