Prep time: 25 minutes | Bake time: 15 minutes | Chill time: 4 hours (or overnight) | Servings: 12-15
Ingredients
1. The Pecan Crust
- 1 cup all-purpose flour
- 1 cup powdered sugar
- 1 cup pecans, finely chopped
- 1/2 cup butter softened
2. The Cream Cheese Layer
- 8 oz cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping (like Cool Whip), thawed and divided (you will use half here, half for the top)
3. The Pistachio Layer
- 1 can (12 fl oz) evaporated milk (well-chilled)
- 2 pkgs (3.4 oz each) instant pistachio pudding mix
4. The Topping & Garnish
- Remaining half of the 8 oz whipped topping
- 41 cup pecans, chopped
- 41 cup pistachios, chopped
Instructions
Step 1: Bake the Crust
- Preheat & Prep: Preheat your oven to 175°C (350°F). Grease a 9×13-inch baking dish.
- Mix: In a medium bowl, combine the flour, powdered sugar, and chopped pecans. Add the cubed cold butter.
- Cut the Butter: Use a pastry cutter (or two forks) to work the butter into the flour mixture until it resembles coarse, pea-sized crumbs.
- Press & Bake: Press the mixture firmly and evenly into the bottom of your prepared 9×13 pan. Bake for 15 minutes until lightly golden.
- Cool: Remove from the oven and let it cool completely before adding the next layer.
Step 2: The Cream Cheese Layer
- Beat: In a large bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy.
- Sweeten: Add the powdered sugar and vanilla extract. Beat until fully incorporated and smooth.
- Fold: Gently fold in half of the whipped topping (about 4 oz) using a spatula until combined.
- Spread & Chill: Spread this mixture evenly over the cooled crust. Place the pan in the refrigerator to chill for 10 to 15 minutes while you make the next layer.
Step 3: The Pistachio Layer
- Whisk: In a bowl, combine the chilled evaporated milk and the two packages of instant pistachio pudding mix. Whisk vigorously for about 2 minutes until the mixture starts to thicken.
- Layer: Spread the pistachio pudding evenly over the cream cheese layer.
Step 4: The Topping & Garnish
- Final Layer: Carefully spread the remaining whipped topping over the pistachio layer.
- Garnish: Sprinkle the chopped pecans and pistachios evenly over the top.
- Chill: Cover and refrigerate for at least 4 hours (overnight is best) to allow the layers to set perfectly before slicing and serving.
Tip: Make sure the crust is completely cold before adding the cream cheese layer, otherwise the warmth will melt the cream cheese and cause the layers to run together!