Sweet Things Remembered

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A nostalgic dessert pudding with layers of cream cheese, pistachio pudding, and whipped topping.

When I think through the various desserts that were common to have at family gatherings, this pistachio pudding is one I remember well. I think my parents were usually the ones who brought it, and my dad still makes it for gatherings today because other than being delicious it can easily be made gluten free. He has mentioned before that my grandma used to make this dessert, as well as my great grandma (Granny Goldie) before her. It’s an easy dessert to make, which is likely part of the reason it was often made for get togethers, but I can’t help pausing to reflect on how it has been passed from one generation to the next. I’ve heard before that it only takes three or four generations for a person to be forgotten. Then, I think about recipes and wonder if they go much further than that. We live in a time where information is constantly available and trends seem to change almost daily as people are always looking for the next, new thing. When it comes to recipes, we find and save new ones on a Pinterest board to try later, and constantly accumulate more. But, where does that leave the old ones that our parents and grandparents used to make?

It has been a sentimental experience so far baking my way through my grandma’s recipes and sharing them here, and with most recipes, I am the 3rd generation to make them. With this pistachio pudding dessert, though, I get to be the 4th generation to make it and pass it on. That is such a privilege. It is a privilege to come from a family where gathering around the table was the norm. It is a privilege to have had delicious, home-cooked meals growing up. It is a privilege to have recipes that have been handed down along with the responsibility to continue passing them on to the next generation. I am beyond grateful that I have the opportunity to do that. I hope you enjoy this dessert as much as my family has over the years.

Ingredients

• Butter
• All Purpose Flour
• Cream Cheese
• Powdered Sugar
• Whipped Topping
• Instant Pistachio Pudding
• Milk
• Chopped Pecans

Equipment

• 9×13 baking dish – I did mine in my glass Pyrex baking dish because it has a lid, which makes storing the dessert (and taking it to a gathering) much easier!
• Measuring cups
• Mixing bowls and utensils
• Electric stand or hand mixer (optional)

How to Make Pistachio Pudding Dessert

• Preheat your oven to 350°F
• Melt 1 stick of butter in the microwave, and then combine the butter with 1 and 1/3 cup of flour in a 9×13 dish. Mix until fully combined.
• Using your fingers or a spatula, work the crust into an even layer over the bottom of the dish.
• Sprinkle about 1/4 cup, or more depending on how much you would like, of chopped pecans over the crust and gently press them into the crust.
• Bake the crust for 15-20 minutes until the edges just barely start to brown. Then, set it aside to let it cool.
  • While the crust cools, you can mix the other components, but you’ll want to try to time it so the crust is completely cool when you are ready to add the next layers.
• With an electric mixer, if you have one, use the whisk attachment to beat together an 8oz block of softened cream cheese and an 8oz container of whipped topping.
• Next, add 1 cup of powdered sugar to the mixture a little at a time and mix it until well combined.
• Using a spatula, gently spread the cream cheese mixture over the crust in an even layer. Be careful to not pull up the crust.
• In a large bowl, combine 2 small boxes of instant pistachio pudding mix and 3 cups of milk. Whisk it until the pudding becomes thick.
  • This amount of milk is a cup less than what the pudding instructions on the box will say. This is so the pudding in the dessert is thicker.
• Pour the pudding over the cream cheese layer and spread evenly.
  • You do not need to chill the pudding before adding it. You just need to make sure it is thickened from mixing it before pouring it. You will chill it after you add the final layer to the dessert.
• On top of the pudding, gently layer another 8oz container of whipped topping and sprinkle with more chopped pecans to your liking. I used about 1/4 cup.
• Place the dessert in the fridge until ready to serve.

Variations

Pistachio Pudding Dessert

Recipe by rebekahdearmondDifficulty: Easy

Servings

12

servings

Prep u0026 Assembly time

30

minutes

Baking time

15

minutes

Ingredients

• 1/2 cup butter

• 1-1/3 cups all purpose flour

• 8oz cream cheese, softened

• 1 cup powdered sugar

• 2 small (8oz) containers of whipped topping

• 2 small (3.4oz) boxes of instant pistachio pudding mix

• 3 cups milk

• 1/2 cup chopped pecans

Directions

• Preheat your oven to 350°F
• Melt 1/2 cup butter in the microwave, and then combine it with 1 and 1/3 cup of flour in a 9×13 dish. Mix until fully combined.
• Using your fingers, work the crust into an even layer over the bottom of the dish.
• Sprinkle about 1/4 cup, or more depending on how much you would like, of chopped pecans over the crust and gently press them into the crust.
• Bake the crust for 15-20 minutes until the edges just barely start to brown. Then, set it aside and let it cool completely before topping with the rest of the layers.
• With an electric mixer, use the whisk attachment to beat together an 8oz block of softened cream cheese and an 8oz container of whipped topping.
• Next, add 1 cup of powdered sugar to the mixture a little at a time and mix it until well combined.
• Using a spatula, gently spread the cream cheese mixture over the crust in an even layer. Be careful to not pull up the crust.
• In a large bowl, combine 2 small boxes of instant pistachio pudding mix and 3 cups of milk. Whisk it until the pudding becomes thick. You do not need to chill it before adding it to the dessert.
• Pour the pudding over the cream cheese layer and spread evenly.
• On top of the pudding, gently layer another 8oz container of whipped topping and sprinkle with 1/4 cup chopped pecans, or more if you prefer.
• Place the dessert in the fridge until ready to serve.