Layered Pistachio Dessert

Just five ingredients and a few minutes of your time and you can throw together this stunning dessert, just in time for St. Patrick’s Day. Although it’s difficult to really see in the photo, this dessert actually has four layers to it. The bottom layer is an OREO cookie crust, followed by a layer of pistachio pudding, which is topped with a lighter green layer of pudding and COOL WHIP combined, then topped off with a creamy layer of whipped topping and dusted with some reserved OREO crumbs. The pairing of chocolate and pistachio is magically delicious. It’s so refreshingly light, it practically melts in your mouth. Irish eyes will indeed be smiling when you dish out this tasty treat.

Coat bottom only of a 9x13-inch baking dish with non-stick cooking spray.

Finely crust the OREO cookies. A food processor works best; but if you don’t have one, zip up the cookies in a resealable plastic bag and pound away with a rolling pin. (What a great way to relieve stress while whipping up a scrumptious dessert.)

In small bowl, combine cookie crumbs and melted butter. 

Using a fork, mix well to thoroughly combine. Reserve 2 Tablespoons of the cookie crumbs for garnish. Press remaining cookie crumb mixture onto bottom of prepared pan. Refrigerate until ready to use.

In large bowl, combine both boxes of pistachio pudding mix with milk. Whisk for 2 minutes. 

Carefully spread 1-1/2 cups of the pudding over the crust.

Stir half of the COOL WHIP into remaining pudding. 

Carefully spread over pudding layer in pan. 

Cover with remaining COOL WHIP. 

Sprinkle reserved cookie crumbs over the top.

Note: I think you would get a more prominent color layering by using a smaller pan 9x9-inch. Then you would actually see the 2 shades of green when serving, but your crust would be thicker. Or, you could add a third box of pudding to make layers deeper.

LAYERED PISTACHIO DESSERT
Source:  kraft kitchen
Posted by: www.meldingmagic.com




INGREDIENTS:

• 36 OREO cookies, finely crushed (one 14.3-ounce package)
• 6 Tablespoons butter, melted
• 2 packages (3.4-ounces each) JELL-O Pistachio Flavor Instant Pudding
• 2 cups cold milk
• 1 tub (8-ounces) COOL WHIP Whipped Topping, thawed, divided

DIRECTIONS:

1. In small bowl, combine cookie crumbs and melted butter. Using a fork, mix well to thoroughly
    combine. Reserve 2 Tablespoons of the cookie crumbs for garnish. Press remaining cookie crumb
    mixture onto bottom of prepared pan. Refrigerate until ready to use.
2. In large bowl, combine both boxes of pistachio pudding mix with milk. Whisk for 2 minutes.
3. Carefully spread 1-1/2 cups of the pudding over the crust.
4. Stir half of the COOL WHIP into remaining pudding. Carefully spread over pudding layer in pan. Cover
    with remaining COOL WHIP. Sprinkle reserved cookie crumbs over the top.