When you’re a food blogger, you
have get to sample everything. Even if it’s a dish I’m bringing to a party. Which means there may or may not be bite, slice, chunk, hunk, missing from that dish.
Take this No Bake Mocha Cappuccino Cheesecake for instance? See how there is slice cut, then a bite taken? Well, I may have had to put the slice back in the cheesecake WITH the bite missing, to wrap it up for Easter.
I could do that, or I could make two of everything, but then you may have to roll me to the computer from the kitchen just to share my recipes with you.
I don’t think you’d like that. Well you would, but I wouldn’t be very happy.
But this dessert in particular. Well, we kind of ALL had to sample this one.
This recipe all over the internet and my Great Aunt Annie used to make it at family gatherings all the time. She is with the Lord now. But I looked forward to this dessert all the time. We called it Green Cake. Though it in no way resembles cake. It’s originally derived from this recipe from Kraft.
Typically the crust part is made of flour, butter and walnuts, but my honey hates nut crusts. So I used the pretzel crust idea from this Strawberry Jello Dessert, also from Kraft. I LOVE that one too.
Is it a major faux pas to bring this dessert with an entire row missing?
I just had to share this before Easter Sunday, because there is still time to head to the store, grab the few ingredients and pop this in your fridge in the morning for a couple hours. (Heck you really don’t have to do that, cuz, as you can maybe see, we cut into this right away!
Talk about a green pudding slide! What are you waiting for?!
Start with a delicious salty pretzel crust.
Followed by creamy whipped cream cheese.
Then delicious pistachio pudding (feel free to use your favorite flavor!).
Fluffy whipped topping finishes it off. And of course nuts, sprinkles…or jelly beans.
Layered Pistachio Cream Dessert
Prep Time: 20 minutes
Cook Time: 2 hours, 10 minutes
Total Time: 2 hours, 30 minutes
Number of servings: 24
- 4 cups pretzel sticks (about 4 big handfuls )
- 3/4 cup unsalted butter (1 1/2 sticks)
- 4 Tb sugar
- 8 oz lowfat cream cheese (softened)
- 1 cup powdered sugar
- 1 cup lite whipped topping
- 2 - 3.4 oz packaged pistachio pudding mix
- 3 cups lowfat milk
- 1 1/2 cups lite whipped topping
- 3 Tb powdered sugar
For the Crust
For the Cream Cheese Layer
For the Pudding Layer
For the Whipped Topping Layer
- Preheat the oven to 350F.
- In a food processor, combine the pretzels pulse until they resemble course crumbs. Add the sugar and melted butter and pulse until it forms together. Press mixture into a 13x9" baking dish.
- Bake for 10 minutes until pretzel are toasty. Cool.
- Meanwhile in a stand mixer, beat cream cheese until smooth. Slowly beat in the powdered sugar. Add 1 cup whipped topping and mix to combine. Spread onto cooled crust.
- In a large bowl or clean stand mixer, combine 3 cups milk with pudding mix. Whisk until combined and thickened about 4-5 minutes. Carefully pour over the cream cheese layer and spread to the edges.
- In a large bowl, whip the remaining whipped topping with the powdered sugar. Spread onto pudding layer carefully pressing with the back of a spoon, sealing over the pudding layer.
- Sprinkle with topping of choice. Cover with plastic wrap and chill at least two hours. (Can be enjoyed immediately but may not hold layers.)