St. Patrick’s Day Pudding Glop

This St. Patrick’s Day Pudding Glop is green and a whimsical addition to your food repertoire to celebrate this green holiday.  It is quick and easy, helping you to create another St. Patrick’s Day tradition in your home.

I have made this dessert for years with chocolate pudding.  My sister makes it with a brownie crust and calls is Black White Black.  Others have told me they make it with lemon pudding, calling it Lemon Lush.  It is a very versatile recipe that has been handed down for generations. 

 This dessert was known to me under a different name, that shall not be named, but my husband’s family has always called it GLOP.  So, that is where I get the name, St. Patrick’s Day Pudding Glop.

How to Make St. Patrick’s Day Pudding Glop

1.  Cut the butter into small chunks and drop into the bottom of a small bowl.  I like to cut the cube of butter lengthwise and the go across the grain and make small little pieces. The smaller the pieces, the easier it is to incorporate the flour and sugar.

2.  Add the flour and 1/2 cup of powdered sugar to the bowl and cut with a pastry blender.  You can use two knives when blending butter, too, if you do not have a pastry blender, or you can use your hands to mash up the butter.

To use to knives, put a knife in each hand bring them together inside the bowl touching in the middle as they pass each other.  Keep going back and forth until you have cut the butter into very small pieces.  Your are looking for pieces of butter that are the size of a small green pea. 

You can also put this in a food processor.  I like blending butter by hand because the pieces are bigger.  I like the pockets of butter and the little spaces it leaves in the crust.

3.  Chop the pistachios into small pieces and add this to the flour butter mixture.  Mix with a spoon and then pour into a greased 13 x 9 pan.  

A kitchen hack that I learned, not that long ago, is taking a large piece of plastic wrap and putting it over the crust.  Use the plastic wrap in between your fingers and the crust.  I can move the crust around and arrange it more evenly when I do this.

4. Put the crust in a 350° oven for 12 minutes.  You are looking for the pockets of melted butter like the picture above.  Once you see that, the crust is ready.  Take it out of the oven and let it cool completely before adding the next layer.

5. Once the crust is cooled, beat the softened  cream cheese with 1 cup of powdered sugar. The powdered sugar sweetens and softens the cream cheese and makes it easy to beat.  When this mixture is mixed well, add the Cool Whip.  Did you know you can use your hand mixer to beat in Cool Whip?  It will not deflate or lose any volume.

Use a spatula to pull up the heavy cream cheese mixture from the bottom of the bowl to the top. I can see a difference between the cream cheese color and the cool whip color.    Keep beating until everything looks the same color. 

Each layer needs to be refrigerated before adding the next layer.

6.  Spread the cream cheese mixture over the crust with an offset spatula.  Make sure you spread everything so it is touching the sides of the pan.  When you pour on the pudding, you do not want it running down the sides into the crust.

7.  Mix the pudding with the milk with a wire whisk or a hand mixer.  If you buy two small packages of pistachio pudding, you will notice they come in boxes of 3.4 ounces. I used all of the pudding and added another 1/2 cup of milk.  It makes your pudding layer a little thicker, but I say, “Who doesn’t like a little more pudding?” Keep beating until the pudding sets up.  Pour this over the cream cheese layer.

8.  This needs to refrigerate for at least an hour before adding the last layer of Cool Whip.  Garnish with chopped pistachios or grated chocolate.

Let me know on Instagram or Pinterest if you make this.
  Post a picture and tag me @dinasdiner.  I want to know how it turns out.

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