Hands-on Time: 15 min. | Total Time: 2 hrs. 15 min. | Serves: 36 | Difficulty: Easy
I don’t normally publish unhealthy recipes using convenience/processed foods. But if you need some cookies for a party or Open House, here you go!
Ingredients
Crust:
- 24 Oreo® cookies
- ¼ cup butter, melted
Filling and Topping:
- ⅓ cup instant pistachio pudding and pie filling mix
- ⅓ cup heavy cream
- ⅓ cup plus 3 Tbsp. butter, softened, divided
- 1½ cups powdered sugar
- 6 oz. semisweet chocolate, chopped
- ¼ cup chopped pistachios
Directions
- Line 9” square baking pan with foil; coat with cooking spray. Pulse cookies (with filling) in food processor until finely chopped. Add melted butter; process until combined. Press into bottom of baking pan. Refrigerate 1 hour or until firm.
- Beat pudding mix, heavy cream and ⅓ cup of the butter in large bowl until well blended. Slowly beat in powdered sugar. Spread over crust.
- Combine chocolate and remaining 3 tablespoons butter in medium microwave-safe bowl. Microwave at medium powder 1-1½ minutes or until almost melted. Stir until melted and smooth. Spread over filling; sprinkle with pistachios. Refrigerate 1 hour or until set.
Nutrition Information
Per serving: Calories 130, Calories from Fat 70, Total Fat 8g (12% DV), Saturated Fat 4.5g (22% DV), Trans Fat 0g, Cholesterol 15mg (5% DV), Sodium 45mg (2% DV), Carbohydrates 14g (5% DV), Dietary Fiber < 1g (2% DV), Sugars 11g, Protein < 1g, Vitamin A 4%, Vitamin C 0%, Calcium 0%, Iron 2%.
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