Pistachio, Cream Cheese and Irish Cream Dessert Squares - Kraft Recipes Top
Comida Kraft
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Pistachio, Cream Cheese and Irish Cream Dessert Squares

Prep Time
Total Time

18 servings

Three beloved flavors—cream cheese, Irish cream and pistachio pudding—combine in these creamy, dreamy bars. (Pssst…serve 'em with coffee.)

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Mix flour, granulated sugar and coffee granules in medium bowl until blended. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in 2 Tbsp. nuts. Press onto bottom of 13x9-inch pan. Bake 12 to 15 min. or until lightly browned. Cool completely.
  • Beat cream cheese and powdered sugar with whisk until blended. Gently stir in 1 cup COOL WHIP. Spread evenly over crust.
  • Beat pudding mixes, milk and liqueur in large bowl with whisk 2 min. Pour over cream cheese layer in pan. Let stand 5 min. Spread with remaining COOL WHIP; sprinkle with remaining nuts. Refrigerate 1 hour or until ready to serve.

Special Equipment Needed


Prepare as directed, omitting the Irish cream liqueur.


Prepare as directed, substituting pistachios for walnuts. Be sure to use the natural colored pistachios, not the red-dyed nuts.

Special Extra

For easy cleanup, line baking pan with foil using this easy method.  Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed.  Remove foil.  When you turn the pan over, the foil fits perfectly inside the pan.


  • 18 servings

Nutritional Information

Serving Size 18 servings
Calories 240
Total fat 13g
Saturated fat 8g
Cholesterol 35mg
Sodium 260mg
Carbohydrate 27g
Dietary fiber 0g
Sugars 18g
Protein 3g
% Daily Value
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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