I rarely order dessert when we go out to eat, but when we go to O’Dwyer’s, I make an exception. It’s a local Irish pub that serves pasties and fish and chips along with American fare like sandwiches, salads, and pizza. Several years ago, we went for trivia night and I was intrigued by one particular item on the dessert menu: Green Stuff. It had an unusual name and the owner swore by it, so I ordered some. I didn’t regret my order. In fact, I was so impressed that I ask for it all the time and I don’t even have any idea what it costs, because I don’t care: it could be twelve dollars and I’d still want Green Stuff.
It’s a simple layered dessert with an almond shortbread crust, whipped cream, and pistachio pudding. The whipped layer also contains a mystery ingredient that I haven’t figured out. There’s something so light and delectable about it, I can easily eat a 4×4 inch square without getting full. Here is a photograph of the Green Stuff I had last Saturday:
I love the stuff so much, I decided to try making it at home. Though I still haven’t cracked the code to the whipped layer, I’ve done my best to recreate this delicious dessert. My recipe is much richer than the Green Stuff from O’Dwyer’s, so I can only eat a tiny square of it, but it’s still absolutely wonderful and a definite win in my book.
Pistachio Layered Dessert
Serves 16
1 hour
Chill overnight
8 oz sliced almonds
1 C flour
1/2 C butter, melted
2 C heavy whipping cream
1 3.4 oz package instant pistachio pudding
1 1/2 C milk
Preheat oven to 350. Process 2 cups almonds in a food processor until finely ground, reserving remainder of sliced almonds for garnish. Combine ground almonds, flour, and melted butter and press into a 9x9x2 inch pan. Bake 15 minutes. Allow to cool completely, about 30 minutes.
Meanwhile, whip cream until stiff peaks form. Set aside.
In a separate bowl, whisk together pudding mix and milk. Do not use skim or soy milk – 2% milk is best, since the fat in the milk helps the pudding to thicken.
To assemble, layer half of the whipped cream, all of the pudding, and the other half of the whipped cream. Garnish with sliced almonds and refrigerate overnight to set.
This is a very rich dessert, so you can easily cut it into 16 pieces and satisfy all of your guests. It would make a wonderful addition to your usual St. Patrick’s Day fare.
