Pistachio 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
Scale
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
Find it online: https://dylangranv.com/pistachio-dream-cookie-bars-recipe/
