Pistachio Pudding Cake

For The Base Layer
2 cups all-purpose flour
3/4 cup cold butter, cubed
1/4 cup granulated sugar
1/4 cup raw, unsalted pistachios, finely chopped

For The Pudding Layer
2 boxes (104 g) instant pistachio pudding
4 cups milk

For The Top Layer
2 cups whipping (heavy) cream, at least 35%
1/4 cup icing sugar
1 package (8 oz) cream cheese, softened
1/4 cup granulated sugar
1/4 cup raw, unsalted pistachios, finely chopped

For The Base Layer

Preheat oven to 350°.

In a bowl, combine the flour and sugar. Cut butter into small cubes and add to the flour. Using a pastry cutter or your hands, mix until crumbly. Add chopped pistachios and toss until evenly distributed. Press into a 9×13″ baking pan lined with parchment paper. (If you don’t use parchment paper, the cake may be difficult to remove from the pan.) Bake for 10 minutes. Remove from the oven and let the base cool completely.

For The Pudding Layer

In a large bowl, combine instant pistachio pudding and milk. Mix according to package directions. Pour over cooled base and refrigerate until the pudding is completely set.

For The Top Layer

Chill the bowl and whisk attachment from your stand mixer in the fridge for 20 minutes or in the freezer for 5 minutes.

Begin by whisking the cream and icing sugar on medium-high speed for 2 or 3 minutes. Turn the mixer to high speed and whip the cream until it forms stiff peaks and will hold its shape. Transfer the whipped cream to another bowl.

In the bowl of your stand mixer, combine cream cheese and granulated sugar. Mix on high speed until light and fluffy, scraping down sides of the bowl as needed. Once it is fluffy, transfer the whipped cream back into the mixing bowl with the cream cheese. Mix on medium speed for about 30 seconds until well combined.

Spread whipped cream mixture over the pistachio pudding layer and sprinkle with additional chopped pistachios. Refrigerate until ready to serve.


Kirkland Signature Non Stick Parchment Paper, 205 sqft

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