Pistachio Squares

I’ve been seeing pistachios everywhere lately and thought maybe it was pistachio season in the USA. After a quick Google search I learned that pistachio season is nowhere near February. It’s actually more like from late August to October. Seeing them at our local grocery stores, in magazine ads and on TV, I felt inspired to whip up a pan of pistachio squares. They’d be perfect for a St Patrick’s Day treat! Yup, I realize we need to celebrate Valentines Day first but don’t worry, I’ll have some recipes to share for that occasion too!

I put these in an 8×8 pan (or you could definitely go with a 9×9). In an 8×8 pan, these squares have a really thick crust. I love them that way because I adore shortbread and that’s what it reminds me of. If you like a thinner crust, you could halve the crust recipe and they’d be perfect for you. You could also use the same ingredient measurements and simply make the squares in a 9×13 pan. The cream cheese, pudding and whipped cream layers will obviously be thinner as well but it will definitely work and turn out beautifully. It’s just my personal preference to have thick crust and thick layers of cream cheese and puddding.

Honestly this is one of my favourite desserts! It really does remind me of my childhood. My Mom made these often. Sometimes for an occasion like Easter but often just for a random treat. They are a yummy dessert in the warmer weather too. Only the crust has to be baked so there’s minimal work and minimal heat generated in the kitchen. They’re really refreshing too since they are kept in the refrigerator and served cold. I hope you’ll make some for St. Patty’s Day or today, or both!