Sweet & Creamy Pistachio Pudding Cookie Bars Dessert is a bright, soft treat that mixes a chewy cookie base with a silky pistachio pudding layer and whipped topping. If you love easy dessert bars and fun green pistachio flavor, this recipe delivers. If you like other bar desserts, try these chocolate chip oatmeal cookie bars for another simple tray bake idea.

Why You’ll Love This Recipe

Quick & easy: uses instant pudding for fast assembly.
Simple ingredients: pantry staples and two boxed pudding mixes.
Great for parties: makes a full 9×13 pan that feeds a crowd.
Creamy and crunchy: soft cookie base, silky pudding, and chopped pistachios on top.
Eye-catching: the pale green pudding looks fresh and fun.

This version stands out because the cookie base bakes first, so the pudding sits on a firm layer. That keeps the bars neat and easy to cut. The mix of textures and the gentle pistachio flavor make it a comfort dessert that also feels a little fancy.

Ingredients Needed

For the cookie base

1 cup (226g) unsalted butter, softened
¾ cup (150g) granulated sugar
½ cup (110g) packed light brown sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 ½ cups (300g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (170g) white chocolate chips (optional)

For the pistachio pudding layer

2 (3.4 oz / 96g each) packages instant pistachio pudding mix
3 cups (720ml) cold whole milk
Optional: a few drops green food coloring for brighter color

For the topping

1 (8 oz / 226g) container frozen whipped topping, thawed (or make your own whipped cream below)
For homemade whipped cream: 1 cup heavy cream, 2 tbsp powdered sugar, ½ tsp vanilla extract

For garnish

½ cup (60g) shelled pistachios, roughly chopped

How to Make Sweet & Creamy Pistachio Pudding Cookie Bars Dessert

Preheat and prep pan (important): Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy lifting later. A lined pan keeps the bars from sticking and makes cutting clean squares easier.
Cream butter and sugars (2–3 minutes): In a large bowl, beat the softened butter with granulated and brown sugar until light and fluffy. This adds air for a tender cookie base.
Add eggs and vanilla: Beat in eggs one at a time, then stir in the vanilla until smooth. Stop mixing as soon as they combine.
Mix dry ingredients: In a separate bowl, whisk together 2 ½ cups flour, 1 teaspoon baking soda, and ½ teaspoon salt. This blends leavening and salt evenly.
Combine wet and dry: Add the dry mix to the butter mixture in batches, mixing on low until just combined. Over-mixing can make the base tough. If using white chocolate chips, fold them in now.
Press and bake the cookie base: Press the dough evenly into the prepared 9×13 pan. Bake 25–30 minutes, or until the edges turn lightly golden and the center looks set. A toothpick in the center should come out mostly clean. Cool completely on a wire rack — at least 1–2 hours. Cooling fully stops the pudding from melting when spread on top.
Make the pistachio pudding: In a large bowl, whisk both boxes of instant pistachio pudding with 3 cups cold whole milk for 2–3 minutes until it thickens. Add a few drops of green food coloring if you want a brighter color. Let sit 5 minutes to fully set — don’t stir during this rest.
Spread pudding on the cooled base: Once the cookie layer is cool, spread the thickened pudding evenly over it. Cover loosely with plastic wrap and chill 1–2 hours (up to 3 hours) so the pudding firms and bonds with the cookie.
Add whipped topping: Make sure frozen whipped topping is thawed, or whip 1 cup heavy cream with 2 tbsp powdered sugar and ½ tsp vanilla to soft peaks. Spread the whipped topping evenly over the set pudding layer.
Garnish and chill: Sprinkle the ½ cup roughly chopped pistachios over the top. Chill another 30 minutes so the topping firms.
Cut and serve: Use the parchment overhang to lift the slab out of the pan onto a cutting board. Slice with a sharp knife into about 24 squares or 12 larger rectangles. Serve chilled.

How to Serve Sweet & Creamy Pistachio Pudding Cookie Bars Dessert

Serve straight from the fridge for the best texture.
Plate with a small mint leaf or a drizzle of melted white chocolate for a pretty touch.
These bars pair well with coffee, cold milk, or a light fruit salad for balance.

How to Store Sweet & Creamy Pistachio Pudding Cookie Bars Dessert

Refrigerate: Store in an airtight container or cover the pan with plastic wrap. Keep chilled up to 4 days.
Freeze: For longer storage, freeze individual squares in a single layer on a tray, then transfer to a freezer bag. Freeze up to 1 month. Thaw in the fridge before serving.
Note: The pudding layer softens if left at room temperature for long, so keep these chilled until serving.

Tips to Make Sweet & Creamy Pistachio Pudding Cookie Bars Dessert

Soften butter but don’t melt it — room-temperature butter creamed with sugar gives the right texture.
Cool the cookie layer fully before adding pudding or the filling will slide and become runny.
If your pudding seems thin, whisk a little longer and chill; instant pudding firms as it sits.
Use a hot, clean knife wiped between cuts for neat slices.

Variation (if any)

Add cream cheese layer: Blend 8 oz cream cheese with ¼ cup powdered sugar and spread a thin layer over the cookie before the pudding for a tangy bite.
Chocolate twist: Replace white chocolate chips with mini dark chocolate chips or sprinkle cocoa nibs on top.
Gluten-free: Use a 1:1 gluten-free flour blend for the cookie base.

Helpful Notes

White chocolate chips are optional but add sweetness and creaminess.
If you prefer less sweet, use low-sugar pudding mix or reduce the cookie sugars slightly.
For extra crunch, toast the chopped pistachios lightly before topping.
If making homemade whipped cream, whip to soft peaks to keep a light, spreadable top.

Conclusion

This Sweet & Creamy Pistachio Pudding Cookie Bars Dessert is an easy, showy tray dessert that mixes a baked cookie base with silky pudding and a whipped topping. The layers hold up well when chilled, so it’s perfect for parties and potlucks. If you want a slightly different finished bar idea, check this related recipe for a tangy version: Pistachio Bars With Cream Cheese Frosting – The Hungry Lyoness. Tried these bars? Please leave a comment and a star rating, and share a photo on social media — I’d love to see your twist! What variation will you try next?

Frequently Asked Questions (FAQ)

Can I use low-fat milk for the pudding?

Yes. Low-fat milk will work, but whole milk gives the pudding a richer, creamier texture. The difference is small but noticeable.

Can I make the cookie base ahead of time?

Yes. Bake the cookie base and cool completely, then wrap and store in the fridge for up to 24 hours before adding pudding. This makes assembly quicker.

Is this dessert freezer-friendly?

You can freeze individual bars up to 1 month. Thaw in the fridge before serving. The whipped topping changes texture slightly after freezing, so fresh is best.

How do I get a stronger pistachio flavor?

Try stirring in ½ teaspoon pistachio extract into the pudding or sprinkle a few crushed pistachios into the pudding layer before chilling for more nutty flavor.

Sweet & Creamy Pistachio Pudding Cookie Bars

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Author: chef-ava
Total Time: 45 minutes
Yield: 24 servings 1x
Diet: Vegetarian

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Description

A delightful dessert featuring a chewy cookie base topped with silky pistachio pudding and whipped cream, perfect for parties.

Ingredients

Scale

1 cup (226g) unsalted butter, softened
¾ cup (150g) granulated sugar
½ cup (110g) packed light brown sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 ½ cups (300g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (170g) white chocolate chips (optional)
2 (3.4 oz / 96g each) packages instant pistachio pudding mix
3 cups (720ml) cold whole milk
Optional: a few drops green food coloring
1 (8 oz / 226g) container frozen whipped topping, thawed
½ cup (60g) shelled pistachios, roughly chopped

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Instructions

Preheat oven to 350°F (175°C) and prepare a 9×13 inch baking pan with parchment paper.
In a large bowl, cream the softened butter with granulated and brown sugar until light and fluffy.
Beat in eggs one at a time, then stir in the vanilla.
In a separate bowl, whisk together flour, baking soda, and salt.
Add the dry mix to the butter mixture in batches, mixing on low until just combined. Fold in chocolate chips if using.
Press the dough evenly into the prepared pan and bake for 25–30 minutes until lightly golden. Cool completely on a wire rack.
Whisk pudding mix with milk for 2–3 minutes until thickened, then let sit for 5 minutes.
Spread the thickened pudding over the cooled cookie base and chill for 1-2 hours.
Spread thawed whipped topping over the pudding layer and garnish with chopped pistachios.
Chill for another 30 minutes before slicing into squares.

Notes

Let the cookie base cool fully before adding pudding to prevent it from melting. Store leftovers in an airtight container for up to 4 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 320
Sugar: 18g
Sodium: 300mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg