This exquisite layered pistachio pudding dessert features a trio of flavors and textures nestled atop of a crunchy homemade pie crust. A sweet sensation for your taste buds awaits!
Add the flour, sugar, and softened butter to a large bowl. Mix thoroughly with a spoon or spatula. Then, using yours hands, form the dough into a ball.
Spray a 9x13 inch baking dish with non-stick cooking spray.
Spread the ball of dough evenly in the baking dish, including up the sides about a half of in inch.
Bake at 350 degrees Fahrenheit for 20 minutes. Set aside to cool.
Add the softened cream cheese, vanilla extract, powdered sugar, and half of the tub of whipped topping to a large bowl. Mix the cream cheese mixture well.
Fill the baked crust with the cream cheese mixture, then put it in the refrigerator while we make the pistachio pudding.
In a large bowl, add the packages of instant pistachio pudding and the cold milk. Mix until thickened.
Get the baked crust and cream cheese mixture out of the refrigerator and spread the pudding mixture on top of the cream cheese layer.
Spread the remaining whipped topping on top of the pistachio pudding mixture.
Sprinkle some mini chocolate chips on top of the whipped topping layer. (optional)
Chill the dessert for about three hours to set properly.
Notes
Add 1 cup of finely crushed walnuts to the homemade pie dough before baking.
Add about a cup of mini marshmallows to the cream cheese mixture.
Use a graham cracker crust instead of the homemade pie crust.
Top with white chocolate chips instead of mini chocolate chips.