Pistachio Pudding Desserts

These easy to make Pistachio Pudding Desserts feature instant pistachio pudding, and real whipped cream tucked a golden-brown phyllo dough cups. The buttery, crispy crunch of the shell complements the tasty, creamy pudding.

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Looking for an easy holiday dessert that is just as festive as it is tasty? I don’t know about you, but I love using pistachio pudding mix around the holiday season because it is the perfect color of green.

We have used instant pistachio pudding in several desserts we have made over the years. These include our famous Pistachio Cherry Christmas Cake, these Cherry Pistachio cupcakes, our super moist Pistachio cake, these Pistachio Pudding Dessert Cups, and these Pistachio Meltaway Cookies.

I love how adding pistachio pudding to baked desserts like cakes provides the cake with flavor and extra moisture.

It also makes for an easy filling in desserts like this because you really only have to mix it will milk, whisk, and allow it to set! You can find instant pistachio pudding mix online, and at stores like Target.

Pistachio Pudding Desserts Ingredients

You will need the following items on-hand…

• Athen’s Phyllo dough
• Melted butter
• Holiday sprinkles
• Maraschino cherries
• Instant pistachio pudding mix
• Milk for the pudding
• Heavy whipping cream
• Confectionary sugar
• Vanilla extract

You will also need these supplies…

• Medium mixing bowl
• Whisk
• Muffin tin (24-count is best)
• Pastry brush
• Pizza cutter
• Spoon

Substitutions

PUDDING: You can use any flavor of instant pudding you wish

MILK: You may use whole milk or 2%. If you prefer to use a dairy alternative like almond milk, you will need to use the cook and serve type pudding for a thicker texture.

TOPPINGS: You can use whipped topping like COOL Whip which will hold nicely in lieu of real whipped cream. You can also top these with a cherry, or chopped pistachios in lieu of sprinkles.

How to Make Pistachio Pudding Desserts

STEP 1: Prepare the pistachio pudding according to the package instructions. Place pudding in the fridge to set.

STEP 2: In a stand mixer add 16 ounces of heavy whipping cream, 1 tsp. of vanilla extract, and 2 tablespoons of confectionary sugar. Whip on medium-high speed for 3-5 minutes or until soft, stiff peaks form. Place whipped cream in a piping bag and store in the fridge until ready.

STEP 3: On a parchment-lined work space, unwrap your thawed phyllo dough sheet and remove 6 layers. Phyllo dough is layers of thin, papery pastry that needs to be layered according to the recipe. For this recipe, 6 sheets provides ample texture. (you will repeat to achieve desired amount of cups)

STEP 4: Using a pizza cutter, cut the layered phyllo dough into 12 equal rectangle shaped pieces.

STEP 5: Press each rectangle into the center of a muffin tin.

STEP 6: Optional if you do not like the pointy edges of the cups) remove 4 more phyllo dough layers and cut them into 2″ strips. Cut the strips in half so you have 24 layered strips. Add the strips around the rectangle to make a basket or cup (see images)

STEP 7: Lightly brush the pastry with melted butter.

STEP 8: Bake the phyllo dough cups for 13-15 minutes. Allow to cool once done. Repeat the process until desired amount of cups are made.

STEP 9: Fill baked phyllo dough cups with pistachio pudding.

STEP 10: Top with real whipped cream, maraschino cherries, and sprinkles.

STEP 11: Store in the fridge in an airtight container until you are ready to enjoy.

Bake Phyllo Dough Cups Ahead of Time

Phyllo Dough Cups made with Athen’s Phyllo Dough Sheets can be baked ahead of time and stored in an airtight container for up to 5 days at room temperature. They can also be baked and frozen in an airtight container for up to 30 days for best taste.

Just be sure to store them carefully because they do break very easily. This is appreciated once you bite into your dessert, but you don’t want to break them while storing!