Pistachio Cream Bars
A creamy and delicious pistachio dessert on top of a buttery shortbread crust. This dessert is quick and easy and perfect for your next potluck!
Servings: 18 servings
Ingredients
- 1 ¾ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 cup softened salted butter
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- ¾ cup milk
- 1 (3.4-ounce) box instant pistachio pudding
- ½ cup roughly chopped pistachios
Instructions
- Preheat the oven to 300 degrees Fahrenheit. Line a 9 x 13 x 2-inch pan with aluminum foil or parchment paper for easy removal and set aside.
- In a medium bowl whisk together 1 ¾ cups all-purpose flour and ⅓ cup granulated sugar. Beat in 1 cup softened salted butter with a hand mixer on low until combined. Press the crust into the bottom of the prepared pan and bake for 30-35 minutes, or until the crust is lightly golden brown on the edges. Remove from oven and let it cool completely.
- While the crust cools, prepare the pistachio layer by beating 8 ounces cream cheese, and 1 cup powdered sugar together with a hand mixer on medium-speed until creamy. Add in ¾ cup milk and 1 (3.4-ounce) box instant pistachio pudding and continue to beat until smooth.
- Spread the pistachio cream evenly over the cooled crust and refrigerate for at least 2 hours or until fully set. Top with ½ cup roughly chopped pistachios before removing from the pan to slice and serve.
Nutrition
Calories: 264kcal | Carbohydrates: 27g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 202mg | Potassium: 84mg | Fiber: 1g | Sugar: 16g | Vitamin A: 515IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 1mg
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