Creamy Pistachio Pudding Dessert Bars with Crunchy Layers

Pistachio pudding dessert bars are the kind of treat that makes people ask for seconds — and the recipe.

They’re creamy, nutty, a little nostalgic, and layered just right.

These bars feature a buttery shortbread-style crust, a soft cream cheese layer, and a fluffy pistachio pudding topping that firms up beautifully in the fridge.

Add a sprinkle of chopped pistachios on top for crunch, and you’ve got a dessert that looks elegant but feels like comfort food.

You’ll need pistachio instant pudding mix (I prefer the kind with real pistachio bits), cream cheese, whipped topping, and crushed nuts for garnish.

A little prep and chill time goes a long way here — these bars taste even better after they’ve had a chance to set and chill.

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Recipe Overview

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Ingredients

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Tools You’ll Need (with Alternatives in Brackets)

• 9×9 baking pan (or deep glass dish)
• Mixing bowls (or large containers)
• Spatula (or wooden spoon)
• Hand mixer (or sturdy whisk)
• Measuring cups and spoons (or kitchen scale)
• Parchment paper (or greased foil)
• Fridge for chilling

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How to Make Pistachio Pudding Dessert Bars

This no-bake layered bar needs a chilled base, a whipped cream cheese middle, and a pistachio pudding topping. Let’s walk through each part.

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Step 1: Make and Bake the Crust

Combine flour, melted butter, and chopped pecans in a bowl. Mix until crumbly, then press the mixture evenly into a parchment-lined pan.

Bake at 350°F (175°C) for 12–15 minutes, just until the edges start turning golden. Let it cool completely before layering.

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Step 2: Prepare the Cream Cheese Layer

In a bowl, beat cream cheese with powdered sugar until smooth. Gently fold in half the whipped topping using a spatula until combined.

Spread this mixture evenly over the cooled crust and smooth the top.

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Step 3: Mix and Add Pistachio Pudding

Whisk together the instant pistachio pudding mix with cold milk until it thickens — usually about 2–3 minutes.

Pour and spread this pudding layer over the cream cheese layer.

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Step 4: Top and Chill

Spread the remaining whipped topping on top of the pudding layer. Sprinkle chopped pistachios over the top for texture and flavor.

Refrigerate for at least 4 hours before slicing, so the layers set and hold.

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Serving & Decoration Tips

• Garnish with extra chopped pistachios or edible flowers
• Drizzle with white chocolate or honey before serving
• Cut into squares and serve chilled on small plates
• Pipe whipped topping in swirls for a fancier look

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Variations to Try

• Lemon Pistachio Bars: Use lemon pudding instead of pistachio
• Chocolate Pistachio: Add a chocolate ganache layer on the bottom
• Crust Twist: Use graham crackers or vanilla wafers instead of flour-based crust
• Vegan Version: Use dairy-free pudding mix, whipped topping, and vegan butter and cream cheese

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Storing Tips

• Store in a covered container in the fridge for up to 5 days
• Best served cold — don’t leave out more than 1 hour
• Freeze individual slices in airtight containers for up to 1 month
• Thaw in the fridge overnight before serving

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Extra Tips

• Let each layer cool or firm before adding the next
• For sharper slices, chill overnight and wipe knife between cuts
• Don’t overmix pudding or it may become too loose
• Make the night before for best flavor and structure

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Common Mistakes & Fixes

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Let’s Chill and Slice These Pistachio Bars!

These pistachio pudding dessert bars are cool, creamy, and full of nutty flavor in every bite.

Try them for your next get-together or when you want a chilled dessert that’s quick to make and even easier to love.