Pistachio Triple Layer Bars
Pistachio Triple Layer Bars: These amazing pistachio bars start with a basic shortbread crust and for added crunch, chopped pistachio nuts. A great way to start a delicious recipe. Light, cool and creamy with a layer of cheesecake and topped with pistachio pudding. The perfect summer dessert that is fancy enough for at a wedding reception, bridal shower or baby shower. This super easy dessert will be the talk of all your summer barbecues.
Pistachio Shortbread Crust
Traditionally shortbread is made up of three ingredients. Butter, sugar and flour. This recipe is a little different in that it has a pinch (¼ teaspoon) of baking powder and for added crunch chopped pistachio nuts. This amazing buttery crust is everything.
How to Make Homemade Whipped Cream
Tips for the Best Whipped Cream
- Always use cold ingredients including the bowl and whisk attachment
- Use a metal mixing bowl
- Don’t over whip the cream or you will end up with butter
- Start at a slow speed and work your way up to high, this will prevent splattering the cream everywhere.
How to Make Pistachio Triple Layer Bars
- INGREDIENTS (printable version below)
- For the Crust:
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- ½ cup finely chopped pistachios
- For the Filling:
- 2½ cups heavy whipping cream, divided
- 2 (8 ounce) cream cheese blocks, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- For the Topping (third layer):
- 1 (3.4 ounce) package pistachio instant pudding mix
- 2 cups milk
- garnish: chopped pistachios
- DIRECTIONS
- For the Crust:
- Preheat oven to 350°. Lightly grease a 13 x 9-inch pan.
- Combine butter and powdered sugar.
- Beat until fluffy.
- Add flour and baking powder, beat until blended.
- Stir in pistachios.
- Press dough into bottom of pan.
- Bake 30 to 35 minutes or until golden brown.
- Cool completely in pan on a wire rack.
- For the Filling:
- Beat whipping cream in a chilled bowl at high speed until soft peaks form.
- In a separate bowl beat together cream cheese and powdered sugar until creamy.
- Fold in vanilla and 1½ cups whipped cream (reserve the remaining whipped cream for the topping).
- Spread over baked crust.
- Refrigerate while making the third layer.
- For the Topping (third layer):
- Stir together pudding mix and milk as directed on package.
- Refrigerate 5 minutes.
- Fold in remaining whipped cream.
- Spread over cream cheese layer.
- Refrigerate at least 2 hours or until chilled.
- Garnish with chopped nuts.
MORE PISTACHIO DESSERT RECIPES
Pistachio Triple Layer Bars
Yield:
Serves 12
With a pistachio cookie crust, filled with a layer of cheesecake and topped with pistachio pudding. This dessert screams SUMMER!
Ingredients
For the Crust:
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- ½ cup finely chopped pistachios
For the Filling:
- 2½ cups heavy whipping cream, divided
- 2 (8 ounce) cream cheese blocks, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
For the Topping (third layer):
- 1 -(3.4 ounce) package pistachio instant pudding mix
- 2 cups milk
- garnish: chopped pistachios
Instructions
For the Crust:
- Preheat oven to 350°. Lightly grease a 13 x 9-inch pan.
- Combine butter and powdered sugar.
- Beat until fluffy.
- Add flour and baking powder, beat until blended.
- Stir in pistachios.
- Press dough into bottom of pan.
- Bake 30 to 35 minutes or until golden brown.
- Cool completely in pan on a wire rack.
For the Filling:
- Beat whipping cream in a chilled bowl at high speed until soft peaks form.
- In a separate bowl beat together cream cheese and powdered sugar until creamy.
- Fold in vanilla and 1½ cups whipped cream (reserve the remaining whipped cream for the topping).
- Spread over baked crust.
- Refrigerate while making the third layer.
For the Topping (third layer):
- Stir together pudding mix and milk as directed on package.
- Refrigerate 5 minutes.
- Fold in remaining whipped cream.
- Spread over cream cheese layer.
- Refrigerate at least 2 hours or until chilled.
- Garnish with chopped nuts.
NEVER MISS A POST
WOW, girl that looks awesome!
I’d love to feature it if you want to come by the party 🙂 http://willcookforsmiles.com/2013/05/the-wcfs-award-show-link-party-14.html
Yum! These sound good ~ pinning to try later.
I’m visiting you today from Lil Luna. I co-host a Linky Party Tuesday (open thru Sat) and I’d love for you to link up! I hope you get a chance to stop by, link up and leave a comment, too!
~ Megin of VMG206
Join me each Tuesday for Brag About It Link Up Party
My sister in law loves pistachio anything! Pinning this to make the next time they’re over for dinner!
These look awesome like everything else you make! We would love for you to share with our Kitchen Fun & Crafty Friday link party!:) Just put it up! http://kitchenfunwithmy3sons.blogspot.com/2013/05/kitchen-fun-crafty-friday-link-party.html
I can’t wait to make this for my husband, Pistachio is his favorite. Thank you so much for sharing with Full Plate Thursday and have a fabulous weekend.
Come Back Soon!
Miz Helen
I want this and I don’t want to share it! Love all of the pistachios! Thanks for linking up with What’s Cookin’ Wednesday.
Sheryl, this sounds wonderful and so easy to make, I see this already at our next BBQ. Thanks for sharing at Thursday’s Treasures, I’m featuring you this week!
I am very new to cooking/baking. I was thinking of making this for Christmas-would adding red food coloring to the cream layer mess up the taste?! Please remember-I am new to making desserts and do not have a lot of confidence
Hi Kristin,
No, I don’t think the red food coloring will mess up the flavor. Make sure you purchase gel food coloring. You can find gel food coloring at Walmart, Hobby Lobby, Michael’s or any store that sales cake decorating supplies. The gel food coloring is super strong so you will only need a little and it is true to its color. I usually use a toothpick to add the color. That’s how little you’ll need. If you were to use the liquid type of food coloring (the kind you purchase at the grocery store) you would have to use the whole bottle and then it would not only make your dessert runny but it might change the taste a bit. Wilton makes good gel food coloring. If you want you could even add a touch of green to the pistachio portion of the dessert. Sounds like fun! Good Luck and let me know if you need anymore help. 🙂
Would Cool Whip work?
Hi Essie, I think so.?…. 🙂
they all look so good-ready to try some of these-
MMMMMM. There goes my diet
Sorry about that. 😀
I”m not much of a cook, so I must ask what might be an obvious question to those who ARE gourmands……do you use salted or unsalted pistachios in the recipe?
Hi Carly,
I used salted pistachios. 🙂
I want to try new thing with food
Good Luck Heather. This is a good one to try. 🙂
Oh man I am drooling over this and then saw the picture of the pistachio cheesecake!
Oh yum!!!
For your yummy looking Pistachio triple layer bars just wondering if I could add a 3oz block of cream cheese to the topping to make it a little firmer.
Hi Greta, I don’t see why not. That sounds yummy! 🙂
Thank you Sheryl. Love your recipes.
Thanks Greta!