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Pistachio Pudding layered on top of a cream cheese Cool Whip layer, on top of a shortbread cookie layer, then topped with Cool Whip and chocolate curls.

St. Patrick's Day Pudding Glop

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Course Dessert
Cuisine American


  • 1 Cup Flour
  • 1/2 Cup Butter
  • 1/2 Cup Powdered Sugar
  • 1/2 Cup Shelled Pistachios
  • 8 oz. Cream Cheese
  • 16 oz. Cool Whip
  • 6 oz. Pistachio Instant Pudding
  • 3 Cups Milk
  • Chocolate Curls/Chopped Pistachio


  • Preheat oven to 350°
  • Cut butter into small pieces and put in a bowl.
  • Add flour and 1/2 cup powdered sugar to the bowl.
  • Use a pastry blender or a food processor to cut the butter into the flour sugar mixture.
  • Pat down into a greased 13 x 9 pan until crust is even.
  • Bake for 12 minutes until the edges are brown or almost brown. Let the crust cool completely.
  • Mix the cream cheese with the rest of the powdered sugar.
  • Let this cool completely in the refrigerator.  It does not take much time for this to set. 
  • Mix the pudding and the milk together with a wire whisk.   
  • Pour the pudding over the top of the cream cheese and even it out with a spatula.  This layer needs to be set for at least an hour before you add the last layer.
  • Spread the last 8 oz. of Cool Whip on top and garnish with chocolate curls, grated chocolate or crushed pistachios.
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