Description
This Pistachio Pudding Dessert is a creamy, layered treat featuring a crunchy graham cracker and pistachio crust, a smooth cream cheese and whipped topping layer, a luscious pistachio pudding layer, and a final whipped topping finish sprinkled with chopped pistachios. Perfect for make-ahead occasions, it requires no baking and sets in the fridge for a refreshing, nutty, and indulgent dessert.
Ingredients
Scale
Crust
- 2 cups Graham Cracker Crumbs
- ½ cup Shelled Pistachios
- 10 tablespoons Salted Butter, melted
Cream Cheese Layer
- 8 ounces Cream Cheese, room temperature
- 8 ounces Whipped Topping, thawed
- ½ cup White Granulated Sugar
Pudding Layer
- 2 boxes Jello Pistachio Pudding Mix (3.4 oz each)
- 2½ cups Whole Milk
Topping
- 8 ounces Whipped Topping, thawed
- ¼ cup Shelled Pistachios, roughly chopped
Instructions
- Prepare the crust layer: Place the graham cracker crumbs and ½ cup shelled pistachios into a medium-sized food processor. Pour 10 tablespoons of melted salted butter on top and blend for about 30-40 seconds until the mixture thickens and clumps together.
- Form the crust: Transfer the crust mixture into the bottom of a 9×13 inch cake dish. Spread the mixture evenly and press firmly to form a solid base, making sure it only covers the bottom and does not run up the sides.
- Freeze crust: Place the crust in the freezer for 20 minutes to set firmly.
- Make the cream cheese layer: In a medium mixing bowl, combine 8 ounces of room temperature cream cheese, 8 ounces of whipped topping (thawed), and ½ cup white granulated sugar. Use a hand mixer to blend until smooth and creamy, about 2-3 minutes.
- Assemble the second layer: Remove the crust from the freezer and pour the cream cheese mixture evenly over it, gently spreading it out. Place the dessert in the refrigerator while preparing the next layer.
- Prepare the pudding layer: In a clean medium bowl, add both boxes of pistachio pudding mix and 2½ cups whole milk. Using the hand mixer, blend until thickened and free of lumps.
- Assemble the third layer: Remove the dessert from the refrigerator, pour the pudding over the cream cheese layer, and spread evenly.
- Add the topping layer: Immediately spread 8 ounces of whipped topping over the pudding layer.
- Chill the dessert: Cover the dessert and refrigerate for at least 8 hours or overnight to allow layers to set.
- Garnish and serve: Before serving, roughly chop ¼ cup shelled pistachios using a sharp knife and sprinkle over the top of the dessert. Enjoy!
Notes
- Be sure to use room temperature cream cheese for a smooth, lump-free cream cheese layer.
- Freezing the crust helps it set firmly so it does not crumble when layering.
- This dessert requires a minimum of 8 hours refrigeration; overnight is best for optimal texture.
- Use thawed whipped topping for easy spreading and creaminess.
- Chopping pistachios finely or coarsely can alter the texture and presentation of the topping.
