Desserts

Pistachio Cream Bars

These Pistachio Cream Bars have a shortbread cookie base and the filling is a cross between a pudding and a cheesecake.

Though you can make them any time of year, they are a nice treat for St. Patrick’s Day with the green colour. I don’t need a special occasion to make these yummy bars. It’s always a good time!

Pistachio Cream Bars - Made with a shortbread cookie base and filling that is a cross between a pudding and cheesecake.

Pistachio Cream Bars

It has been a long time since I’ve had pistachios. They quite the hard little nut to find especially where I live. I had to go to four different groceries stories to find them. The joys of living in a small town! However, pistachio instant pudding mix was readily available at all the little stores. Go figure!

These bars are SOOOOO good! It’s creamy, smooth and sweet. They taste even better the next day. That is, if you have any leftovers. You might just gobble them up in one sitting.

Let them set in the fridge overnight and it will be very easy to cut into squares the next day. Yum! There’s a reason I’ve been making this recipe for years.Pistachio Cream Bars - Made with a shortbread cookie base and filling that is a cross between a pudding and cheesecake.

How to Make Pistachio Cream Bars

They don’t require much effort to make!

Start by combining the flour and sugar in a large mixing bowl. Beat in the butter with a mixer on medium speed until completely blended.

Add the dough mixture to a 13×9 inch pan and press down. This will be your shortbread crust.

Bake the crust for 30 to 35 minutes until the edges are golden brown. Let cool.

To make the filling, combine the cream cheese and powdered sugar in a large mixing bowl. Beat with an electric mixer on medium speed until blended. Add milk and pistachio pudding mix and continue to mix until fully combined.

Spread the pudding mixture over the baked crust. Sprinkle pistachios on top. Refrigerate for at least one hour or until set.

It makes 24 to 36 bars depending on the portion size. Yum!

Pistachio Cream Bars - Made with a shortbread cookie base and filling that is a cross between a pudding and cheesecake.

Helpful Kitchen Tools

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Bar Recipes

Want more bar recipes to try? I have several for you here.

  • Mud Hen Bars: A vintage dessert from Grandma’s cookbook! It has a cookie bar base, topped with a rich layer of walnuts, chocolate and melted marshmallows followed by a sweet brown sugar meringue topping.
  • Sour Cream Raisin Bars: This easy dessert recipe is a cross between a date square and a butter tart. It has a creamy raisin filling that everyone loves!
  • Fudge Nut Bars: Rich and sweet with multiple dimensions of flavour. Creamy fudge is layered between an oat base and topping.
  • Lemon Bars: This easy lemon dessert will practically melt in your mouth!
  • Butterscotch Cheesecake Bars: This cheesecake has a rich butterscotch base, smooth, creamy cheesecake filling and topped with some butterscotch crunch.

Let me know if you try this recipe out and what you thought about it! I hope you enjoy them as much as I do!

Pistachio Cream Bars - Made with a shortbread cookie base and filling that is a cross between a pudding and cheesecake.

Pistachio Cream Bars

Yield: 36
Prep Time: 20 minutes
Bake Time: 35 minutes
Total Time: 55 minutes
Made with a shortbread cookie base and filling that is a cross between a pudding and cheesecake.

Ingredients

  • 2 cups flour
  • 1/3 cup sugar
  • 1 cup butter, softened
  • 1 8 oz. package cream cheese, softened
  • 1 cup powdered sugar
  • 1 box Pistachio instant pudding mix (4 serving size)
  • 3/4 cup milk
  • ¼ cup pistachios, roughly chopped

Instructions

  1. Preheat oven to 300ºF. In a large mixing bowl, combine the flour and sugar. Then beat in the butter with an electric mixer on medium speed until completely blended. Add the dough mixture to a 13×9 inch pan and press down to make the crust.
  2. Bake for 30 to 35 minutes or until edges of the crust are golden brown. Remove from heat and let cool.
  3. In a large mixing bowl, combine the cream cheese and powdered sugar and beat with an electric mixer on medium speed until blend. Then add in milk and Pistachio pudding mix and continue mixing until fully combined.
  4. Spread pudding mixture evenly over the crust. Sprinkle the nuts on top. Refrigerate for at least an hour or until set. Makes 24 to 36 bars depending on the portion size.
Nutrition Information:
Yield: 36 Serving Size: 1 bar
Amount Per Serving: Calories: 136 Total Fat: 8.3g Saturated Fat: 4.8g Unsaturated Fat: 2.9g Cholesterol: 22mg Sodium: 71.7mg Carbohydrates: 13.9g Fiber: 0.3g Sugar: 8g Protein: 2g

Stacie Vaughan

Stacie is the mom of two girls and lives in Ontario, Canada. She enjoys cooking/baking, photography, reading, DIY and is fueled by lots of coffee!

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