Pistachio Cream Bars Recipe Ingredients For the Shortbread Base 1 cup unsalted butter, softened ½ cup granulated sugar 2 cups all-purpose flour ¼ teaspoon salt ½ teaspoon vanilla extract For the Pistachio Cream Layer 1 package (3.4 oz) instant pistachio pudding mix 1 cup cold whole milk 8 oz cream cheese, softened ¾ cup powdered sugar 1½ cups heavy whipping cream ½ teaspoon almond extract 2 tablespoons pistachio paste (optional but enhances flavor and color) Topping ½ cup shelled pistachios, roughly chopped 1 tablespoon finely crushed pistachios for dusting Instructions 1. Preheat oven to 350°F and line a 9x13 baking pan with parchment paper. 2. In a bowl cream together the butter and sugar until smooth and fluffy. 3. Mix in the vanilla extract. 4. Add flour and salt and mix until a soft crumbly dough forms. 5. Press the dough evenly into the bottom of the prepared pan to form a smooth layer. 6. Bake for 15–18 minutes until the edges are lightly golden. 7. Remove from the oven and allow the crust to cool completely. 8. In a bowl beat the cream cheese and powdered sugar until smooth and fluffy. 9. In another bowl whisk the pistachio pudding mix with cold milk for about 2 minutes until slightly thickened. 10. Stir the pudding mixture into the cream cheese mixture until fully combined. 11. Add almond extract and pistachio paste and mix until smooth. 12. In a separate bowl whip the heavy cream until stiff peaks form. 13. Gently fold the whipped cream into the pistachio mixture until light and fluffy. 14. Spread the pistachio cream evenly over the cooled shortbread crust. 15. Sprinkle chopped pistachios generously across the top. 16. Refrigerate for at least 3 hours until fully set. 17. Slice into neat squares or bars using a sharp knife. These pistachio cream bars have a buttery shortbread base with a thick, smooth pistachio cream layer that sets into a soft cheesecake-like texture.