How to Make Piggy Pudding

Piggy pudding has been a favorite dessert in the south for years. After all, who can resist the intoxicating flavors of chocolate and pistachio? This cool and creamy 4-layer dessert is the perfect comfort food. Just one bite of its velvety goodness brings back childhood memories of family reunions and Sunday potluck suppers. Whether you are entertaining a crowd or enjoying a quiet meal at home with your family, Piggy Pudding is the perfect ending to any meal.

Things You'll Need

• 1 small saucepan
• 10 tsp. unsalted butter
• 1 ¼ cups self-rising flour
• 8 oz. Pistachio nuts, finely chopped
• 1 small mixing bowl
• 1 13 by 9 inch baking dish
• 1 large bowl
• 4 oz. cream cheese
• 1 large tub whipped topping, thawed
• 1 cup confectioners’ sugar ½ tsp. vanilla extract
• 1 electric mixer
• 1 large mixing bowl
• 2 cups cold milk
• 1 large box instant chocolate pudding
• 1 large box instant pistachio pudding
• 1 large wire whisk
• 4 oz. toffee chips
• ½ cup pistachio nuts, chopped
• 1 small jar chocolate sauce

Instructions

1. Preheat the oven to 350 degrees F. Melt 10 tsp. of unsalted butter in a small saucepan.

2. Combine the melted butter, 1 ¼ cups of self-rising flour and 8 oz. of finely chopped pistachio nuts in a small mixing bowl.

3. Press the crust mixture into the bottom of a 9 x 13 inch baking dish. Place the baking dish into the preheated oven and bake for 20 minutes or until the edges of the crust are golden brown. Remove from the oven and cool completely.

4. Add 4 oz. of cream cheese, 1 cup of thawed whipped topping, 1 cup of confectioners’ sugar and ½ tsp. vanilla extract in a large mixing bowl and cream together using an electric mixture. Spoon the mixture evenly over the cooled crust.

5. Pour 2 cups of cold milk into a large mixing bowl. Add in 1 large box of instant chocolate pudding and 1 large box of instant pistachio pudding. Mix the ingredients together with a wire whisk until smooth and free of lumps.

6. Place the bowl containing the pudding mixture into the refrigerator and chill for 15 to 20 minutes. Remove the bowl from the refrigerator and gently spread the pudding over the cream cheese layer.

7. Spread the remaining whipped topping on top of the pudding layer and sprinkle the top with 4 oz. of toffee bits and ¼ cup of chopped pistachio nuts. Drizzle with chocolate sauce. Place the baking dish in the refrigerator and chill for 5 to 6 hours.