This pistachio pudding dessert straddles the line between being pudding and a torte. The good news is that it makes no difference what you call it because it will be gone within minutes. Layered with pistachio pudding, sweet cream cheese, whipped topping and a pistachio crust, this elegantly tiered dessert seems far too decadent to be so easy to make.
2Preheat the oven to 375ºF. In a large bowl, add the butter and beat with an electric mixer until smooth. Add the flour and sugar and continue beating until the ingredients are thoroughly mixed and crumbly. Add the chopped pistachios and mix together. Press the crust mixture into the bottom of a greased 13x9-inch baking pan. Place the pan into the oven and bake for 10 to 12 minutes or until the crust is set. Remove the pan from the oven and place it on a wire rack until it cools completely.
3Make the first layer
4In a large bowl, add the cream cheese and sour cream and beat together until smooth and creamy. Fold in the whipped topping until incorporated, being careful not to stir or over-mix. Use a rubber spatula and spread the cream cheese mixture over the crust, smoothing it out to make an even layer.
5Make layer two
6In a separate bowl, add the milk and the instant pudding. Beat with an electric mixer on low speed for two minutes until the ingredients are combined and the pudding is smooth and creamy. Set the pudding aside for five minutes until it becomes soft-set. Use a spatula to carefully spread the pudding over the cream cheese layer.
7Add the topping
8Use the rubber spatula and carefully spread the whipped topping over the pistachio pudding layer, working in small increments. Smooth the whipped topping with the spatula to create an even top layer. Sprinkle with the crushed pistachios and place the pan in the refrigerator to chill for at least one hour.
