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Pistachio Coconut Pie: Easy 4-Layer Dessert Bars


Heavenly 4 Layer Pistachio Coconut Pudding Pie Dessert with a buttery walnut crust, creamy, sweet filling, and a light, fluffy whipped topping. 



For The Crust:

1.5 cups Flour

3/4 cup Finely Chopped Walnuts

3/4 cup Melted Butter (1 and a half sticks)

For The 2nd Layer: 

8 oz. Package of Cream Cheese

1 cup Sugar

1.5 cup Cool Whip

For The 3rd Layer:

1 Box Instant Coconut Cream Pudding

1 Box Instant Pistachio Pudding

3.5 cups Milk (whole is best)

For The 4th Layer:

Cool Whip to cover the top

Finely Chopped Walnuts for sprinkling


For The Crust:

In a medium bowl, combine melted butter, flour, and walnuts. Spread evenly into a 9×13 inch glass baking pan. Bake in a 350-degree oven for 15 minutes. Let cool completely.

For The 2nd Layer: 

Whip together cream cheese, sugar, and cool whip until smooth. Spread evenly over crust.

For The 3rd Layer:

Combine both pudding mixes and milk in a medium bowl and prepare according to package directions. Spread evenly over cream cheese layer.

For The 4th Layer:

Spread Cool Whip evenly over pudding layer until completely covered, then sprinkle walnuts over the top. 

Chill dessert at least two hours before serving to make sure it has fully set.  Enjoy!

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