Pistachio Pudding Cake

Preheat oven to 350 F.

In a medium-sized bowl, combine flour and sugar. Cut butter into small cubes and add it into the flour. Using a pastry cutter or your hands, mix until crumbly. Add chopped pistachios and toss until evenly distributed.

Press into a 9″x13″ baking pan that you’ve lined with parchment paper, allowing the ends of the paper to hang over the ends of the pan. (If you don’t use parchment paper, the cake may be difficult to remove from the pan.) Bake for 10 minutes. Remove from the oven, set the pan on a rack and let the base cool completely.

Once the base is completely cooled, prepare the pudding layer. In a large bowl, combine instant pistachio pudding mix and milk. Mix according to package directions. Pour over cooled base and refrigerate until pudding is set.

Chill the large bowl and whisk attachment from your stand mixer in the fridge for 20 minutes or in the freezer for 5 minutes.

In the chilled large bowl whisk the cream and icing sugar on medium-high speed for 2 or 3 minutes. Turn mixer to high speed and whip the cream until it forms stiff peaks and will hold its shape. Transfer the whipped cream from the stand mixer bowl to another bowl.

In the same stand mixer bowl, combine cream cheese and granulated sugar. Mix on high speed until light and fluffy, scraping down sides of the bowl as needed. Once it is fluffy, transfer the whipped cream back into the mixing bowl with the cream cheese. Mix on medium speed for about 30 seconds until well combined.

Spread whipped cream mixture over the pistachio pudding layer and sprinkle with additional chopped pistachios. Refrigerate until ready to serve.