Pistachio Dream Cookie Bars Recipe
Introduction
Pistachio Dream Cookie Bars are a delightful treat combining a crisp cookie crust with a creamy pistachio filling and light whipped topping. Perfect for a refreshing dessert or a sweet snack, these bars are easy to make and sure to impress.
Ingredients
- Cookie crust (prepared or homemade)
- 1 package pistachio pudding mix
- 1 tub whipped topping
Instructions
- Step 1: Bake the cookie crust in a preheated oven according to recipe or package directions until golden and set. Allow to cool completely.
- Step 2: Prepare the pistachio pudding as directed on the package. Spread the pudding evenly over the cooled cookie crust.
- Step 3: Top the pudding layer with whipped topping, spreading it gently to cover the entire surface.
- Step 4: Refrigerate the bars for at least 2 hours to allow the filling to set before cutting and serving.
Tips & Variations
- For extra texture, sprinkle chopped pistachios on top of the whipped topping before chilling.
- Try using sugar cookie crust for added sweetness and a softer base.
- If you prefer, substitute the pistachio pudding with vanilla pudding and add chopped pistachios into the whipped topping layer.
Storage
Store Pistachio Dream Cookie Bars covered in the refrigerator for up to 4 days. Reheat is not recommended due to the whipped topping, but letting the bars sit at room temperature for 10 minutes before serving will soften them slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these bars ahead of time?
Yes, these bars can be prepared a day in advance and stored in the refrigerator. This actually helps the flavors meld and the bars to set perfectly.
Can I use homemade pudding instead of boxed mix?
Absolutely! Homemade pistachio pudding will work well and adds a fresh flavor, just be sure it’s fully chilled before spreading over the crust.
PrintPistachio Dream Cookie Bars Recipe
Pistachio Dream Cookie Bars combine a buttery cookie crust layered with creamy pistachio pudding and topped with fluffy whipped topping for a simple yet indulgent dessert perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 38 minutes
- Yield: 24 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Crust
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Pistachio Pudding Filling
- 1 (3.4-ounce) package instant pistachio pudding mix
- 2 cups cold milk
Topping
- 1 (8-ounce) container whipped topping (such as Cool Whip), thawed
Instructions
- Prepare the Cookie Crust: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, beat the softened butter with granulated sugar and brown sugar until creamy and light. Add the vanilla extract and eggs, one at a time, beating well after each addition. Gradually add the flour mixture, mixing until just combined. Press the dough evenly into a greased 9×13-inch baking pan to form the crust.
- Bake the Crust: Bake the crust in the preheated oven for 15-18 minutes or until the edges are lightly golden. Remove from oven and allow the crust to cool completely in the pan on a wire rack.
- Prepare the Pistachio Pudding: In a medium bowl, whisk together the instant pistachio pudding mix and cold milk until the pudding thickens, about 2 minutes.
- Assemble the Bars: Once the cookie crust has cooled, spread the prepared pistachio pudding evenly over the crust. Then, spread the whipped topping gently over the pudding layer.
- Chill and Serve: Refrigerate the assembled bars for at least 2 hours to allow the pudding to set and flavors to meld. After chilling, cut into squares and serve chilled. Enjoy your Pistachio Dream Cookie Bars!
Notes
- Make sure the cookie crust is completely cooled before spreading the pudding to prevent it from melting.
- You can substitute the instant pistachio pudding with homemade pistachio pudding if preferred.
- For extra crunch, sprinkle chopped pistachios on top of the whipped topping before chilling.
- Store leftovers in the refrigerator covered for up to 3 days.
- These bars are best served chilled but can be brought to room temperature for a softer texture.
Keywords: pistachio cookie bars, pistachio dessert, layered cookie bars, instant pudding dessert, easy cookie bars
