Layered Pistachio Dessert (Aunt Becky's Pistachio Tart)

A square of the layered pistachio pudding dessert on a white serving plate, topped with chopped pistachios.

5 from 2 votes

Layered Pistachio Dessert (Aunt Becky's Pistachio Tart)

This easy layered pistachio dessert is made up of a shortbread crust, a no bake cheesecake layer, a creamy pistachio layer, and a Cool Whip topping.

Prep Time45

Cook Time15

Chill Time2

Total Time3

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: Servings

Calories: 332kcal

Author: Meredith

Equipment

Mixing Bowls
Measuring Cups
Pastry Cutter
9x13 Pan
Rubber Scrapper
Electric Hand Mixer -OR- Stand Mixer with Whisk Attachment

Ingredients

For the Crust

1 + ½ Cup all-purpose flour
3 Tablespoons granulated sugar
½ Cup salted butter
½ Cup walnuts or pecans, chopped

For the Cheesecake Layer

8 ounces cream cheese, softened
10 ounces Cool Whip whipped topping, thawed*
1 Cup powdered sugar

For the Pudding Layer

2 , 3.4 ounce packages instant pistachio pudding
2 + ½ Cups milk (2% or whole milk preferred)

For the Topping

6 ounces Cool Whip whipped topping, thawed*

Instructions

Preheat the oven and prep the pan. Preheat the oven to 350°F and lightly grease a 9×13 pan (or optionally line with parchment paper, which is helpful if you plan to pull your bars out of the pan) and set aside.
Make the crust. In a medium mixing bowl, stir together the dry ingredients for the crust. Then cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Press this mixture firmly into a 9x13 pan and bake for 15 minutes until lightly golden. Remove and let cool completely before adding the next layer.
1 + ½ Cup all-purpose flour, 3 Tablespoons granulated sugar, ½ Cup salted butter, ½ Cup walnuts or pecans, chopped
Make the cheesecake layer. Using an electric mixer, beat the softened cream cheese, thawed Cool Whip, and powdered sugar together in a large mixing bowl until smooth and fluffy. Spread this mixture into an even layer over the cooled crust, using a rubber scraper to get it into all the corners.
8 ounces cream cheese, softened, 10 ounces Cool Whip whipped topping, thawed*, 1 Cup powdered sugar
Make the pudding layer. In a medium bowl (or 4 Cup liquid measuring cup), beat together the pistachio instant pudding and milk until thick. Spread this over the cheesecake layer, again using a rubber scraper to ensure it reaches all the corners and is evenly distributed.
2 , 3.4 ounce packages instant pistachio pudding, 2 + ½ Cups milk
Add the whipped topping. Spread the remaining thawed Cool Whip over the pudding layer as the final topping.
6 ounces Cool Whip whipped topping, thawed*
Chill and serve. Refrigerate at least 2 hours (up to overnight). Then cut into squares in the pan, or transfer bars to a serving tray, and enjoy!

Notes

*Cool Whip whipped topping amount note: I've found that depending on where you shop, the size of the Cool Whip containers offered vary. 8-ounce containers seem to be the most common size universally, so we've adjusted our recipe to use a total of 16 ounces of whipped topping (none left behind in the fridge). My aunt originally uses 9-ounces in the cheesecake layer and 4-ounces for the topping... but that's kind of an awkward quantity unless you want some leftover. And more topping? Oh no... twist my arm...😉

Storage: Store bars tightly covered with plastic wrap (or in an airtight container) in the fridge for up to 4 days.

Variation Ideas:

Add a sprinkle of chopped pistachios on top. My family has never done this, and texturally we like it without nuts on top. However, adding a sprinkle of chopped pistachios is a nice way to showcase the bars' flavor and add a pop of color if desired.
Try different nuts in the crust (or skip them!). Walnuts or pecans is what our original recipe uses, but using chopped pistachios would be an obvious substitution. If preferred, you could also leave the nuts out.
Use different pudding flavors. There are so many fun instant pudding flavors you could try in this dessert that would give you a completely different flavor profile while keeping the same easy technique! Lemon topped with a little lemon zest, butterscotch, vanilla, or chocolate pudding mix topped with chocolate shavings, cookies and cream toped with crushed Oreos, coconut cream topped with some toasted coconut... if you have a pudding flavor you love, why not give it a try?!

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