Name: Pistachio Dreamboat Dessert
Prep time: 25 min
Total time: 265 min
Ingredients: 1 pkg regular golden Oreos ({36 cookies}); 6 Tbsp. salted butter (melted); 1 pkg. {8 oz.} cream cheese (softened); 1/4 cup white sugar; 2 Tbsp. cold milk ({I use 1%}); 1 {16 oz.} tub whipped topping (divided); 2 pkgs {3.4 oz.} instant pistachio pudding; 3 & 1/4 cups whole milk; 1/2 cup pistachios (shelled and chopped)

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Today, we are celebrating something awesome. Lisa, from Wine and Glue is having a baby! I just adore this girl so much. Not only is she a super talented blogger that’s always been ridiculously sweet to me, but do you have any idea how hilarious this girl is? Her statuses on Facebook are my favorite. She cracks me up every time. Anyway, a few of us bloggers are getting together to throw her a surprise baby shower today and I’m so excited to share my recipe with you! So many people have loved our Vanilla Dreamboat Dessert that I wanted to take it up a notch and make a pistachio version. And if I’m being completely honest? I think I like the pistachio version more than the vanilla version!

Pistachio Dreamboat Dessert

Course Dessert

Prep Time 25 minutes

Chill 4 hours

Total Time 4 hours 25 minutes

Servings 15 servings

Calories 455 kcal

Ingredients

1 pkg regular golden Oreos {36 cookies}
6 Tbsp. salted butter melted
1 pkg. {8 oz.} cream cheese softened
1/4 cup white sugar
2 Tbsp. cold milk {I use 1%}
1 {16 oz.} tub whipped topping divided
2 pkgs {3.4 oz.} instant pistachio pudding
3 & 1/4 cups whole milk
1/2 cup pistachios shelled and chopped

Instructions

Pulse Oreos in a food processor until fine crumbs are formed. Add the butter and mix until the crumbs are fully coated. Press the crumbs into an ungreased 9×13 in baking dish or pan. Place the pan in the refrigerator while you work on the additional layers.
In a medium bowl, whip the cream cheese until light and fluffy. Add 2 Tbsp. milk and the sugar and mix well. Fold in 2 & 1/2 cups whipped topping. Spread this mixture over the Oreo crust.
In another bowl, combine the pistachio pudding with the 3 & 1/4 cups milk and whisk until pudding starts to thicken. Spread the pudding mixture over the cream cheese layer. Let the dessert rest for about 5 minutes, so the pudding can firm up completely.
Spread the remaining whipped topping over the pudding layer and sprinkle the chopped pistachios on top.
Place in the freezer for 1 hour or let refrigerate for 4 hours before serving.