Ingredients
Scale
- 1 box (16.5 oz) sugar cookie mix
- 1/2 cup (1 stick) butter, softened
- 1 large egg
- 1 package (3.4 oz) instant pistachio pudding mix
- 1 cup milk
- 8 oz whipped topping, thawed
- 1/4 cup chopped pistachios, for garnish
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- Step 2: In a large bowl, combine sugar cookie mix, softened butter, and egg. Mix until a soft dough forms. Press dough evenly into the prepared baking pan.
- Step 3: Bake for 15-18 minutes, or until edges are lightly golden brown. Let cool completely.
- Step 4: In a separate bowl, whisk together pistachio pudding mix and milk until smooth. Let stand for 2 minutes to slightly thicken.
- Step 5: Gently fold in the thawed whipped topping until well combined. Spread pistachio pudding mixture evenly over the cooled sugar cookie crust.
- Step 6: Sprinkle the top with chopped pistachios. Refrigerate for at least 1 hour before cutting into bars and serving.
Notes
- Store leftover bars in an airtight container in the refrigerator for up to 3 days to maintain their freshness.
- While not recommended to reheat, slightly softened bars are delicious straight from the fridge if you prefer a softer texture.
- Cut the bars into smaller squares and serve them as a delightful treat with a scoop of vanilla ice cream for an extra special dessert.
- For a richer pistachio flavor, toast the chopped pistachios lightly before using them as a garnish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American