Learn How To Bake The Perfect Cake

Pistachio Torte

Desserts

Pistachio Torte

This nostalgic pistachio torte has a nutty shortbread crust layered with cream cheese filling, fluffy pistachio topping, and whipped topping. Sweet, crunchy, and creamy, it is reminiscent of the happy desserts of childhood.

Ingredients

  • cooking spray
  • 1/2 cup salted butter, softened
  • 1 cup all-purpose flour
  • 1/2 cup finely chopped pecans or pistachios
  • 1 1/4 cups powdered sugar, divided
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) carton frozen whipped topping, thawed, divided
  • 2 1/2 cups milk
  • 2 (3.4-ounce) packages pistachio instant pudding mix
  • 1/2 cup chopped pistachios

Directions

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  • Beat butter with an electric mixer in a bowl until fluffy. Beat in flour, pecans, and 1/4 cup powdered sugar. Spread in an even layer in the prepared dish.
  • Bake in the preheated oven until light golden brown, about 18 minutes. Cool completely on a wire rack, about 45 minutes.
  • Beat cream cheese with an electric mixer in a bowl until fluffy. Beat in remaining 1 cup powdered sugar and vanilla until combined. Fold in half of the whipped topping.
  • Spread cream cheese filling evenly over the crust. Chill in the refrigerator for 15 minutes.
  • Whisk together milk and pudding mix in a bowl for 2 minutes.
  • Pour pistachio pudding evenly over the cream cheese filling. Chill in the refrigerator until set, about 15 minutes.
  • Spread remaining whipped topping over the pudding layer. Top with pistachios, or top with pistachios just before serving.
  • Cover and chill in the refrigerator 3 hours or up to 4 days.

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