Description
This Pistachio Pudding Dessert is a creamy, layered delight perfect for any occasion. Featuring a buttery graham cracker and pistachio crust, a smooth cream cheese and whipped topping layer, a rich pistachio pudding middle, and finished with a fluffy whipped topping and crunchy pistachio garnish, this no-bake dessert is easy to prepare and ideal for making ahead.
Ingredients
Scale
Crust
- 2 cups Graham Cracker Crumbs
- ½ cup Shelled Pistachios
- 10 tablespoons Salted Butter, melted
Second Layer
- 8 ounces Cream Cheese, room temperature
- 8 ounces Whipped Topping, thawed
- ½ cup White Granulated Sugar
Third Layer
- 2 boxes Jello Pistachio Pudding Mix (3.4 oz each)
- 2½ cups Whole Milk
Top Layer
- 8 ounces Whipped Topping, thawed
- ¼ cup Shelled Pistachios, roughly chopped
Instructions
- Prepare Crust: Place the graham cracker crumbs and ½ cup shelled pistachios in a medium food processor. Pour the melted butter over the mixture, cover, and blend until it thickens and clumps together, about 30-40 seconds. Press the mixture evenly into the bottom of a 9×13 inch dish, avoiding the sides, and freeze for 20 minutes to set.
- Mix Cream Cheese Layer: In a medium bowl, combine the room temperature cream cheese, 8 ounces whipped topping, and sugar. Using a hand mixer, blend until smooth and creamy, around 2-3 minutes.
- Assemble Second Layer: Remove the crust from the freezer and carefully pour the cream cheese mixture over it. Spread evenly with a spatula. Refrigerate while preparing the next layer.
- Prepare Pudding Layer: In a clean bowl, mix the two boxes of pistachio pudding mix with 2½ cups whole milk using a hand mixer. Beat until thickened and free of lumps.
- Add Pudding Layer: Remove the dessert from the fridge and spread the thickened pudding over the cream cheese layer evenly.
- Add Topping and Chill: Immediately top the pudding layer with the remaining 8 ounces of whipped topping. Cover the dish and refrigerate for at least 8 hours or overnight to set properly.
- Garnish and Serve: Before serving, roughly chop ¼ cup shelled pistachios and sprinkle over the top for crunch and decoration. Slice and enjoy your creamy pistachio pudding dessert.
Notes
- Make sure cream cheese is at room temperature to ensure smooth blending.
- Freezing the crust helps it set firmly for the next layers.
- Use a 9×13 inch dish for proper layering and serving size.
- This dessert is best served chilled and can be made a day ahead.
- For a nuttier flavor, consider lightly toasting the shelled pistachios before use.
