Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 (3.4 oz) box instant pistachio pudding mix
- 1 ½ cups milk
- ½ cup heavy cream
- ¼ cup chopped pistachios, for garnish
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×13 inch baking pan.
- In a mixing bowl, cream together softened butter and granulated sugar until fluffy. Beat in the egg and vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt before gradually adding to the wet ingredients until just combined.
- Spread the dough evenly in the prepared pan and bake for 12–15 minutes or until lightly golden around the edges. Allow to cool completely in the pan.
- For the pudding layer, whisk together instant pistachio pudding mix, milk, and heavy cream until well-blended; refrigerate for about 5–10 minutes until thickened.
- Spread the thickened pudding over the cooled cookie base and sprinkle with chopped pistachios.
- Chill in the refrigerator for at least 2 hours before slicing into squares.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (45g)
- Calories: 200
- Sugar: 9g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: <1g
- Protein: <2g
- Cholesterol: 25mg