Description
This Pistachio Pudding Dessert is a delightful multi-layered treat featuring a buttery graham cracker and pistachio crust, a creamy sweetened cream cheese layer, a smooth and thick pistachio pudding topping, and a fluffy whipped topping finish. Garnished with chopped pistachios, it’s a refreshing and indulgent dessert perfect for gatherings or special occasions, requiring refrigeration for optimal flavor and texture.
Ingredients
Scale
Crust
- 2 cups Graham Cracker Crumbs
- ½ cup Shelled Pistachios
- 10 tablespoons Salted Butter, melted
Cream Cheese Layer
- 8 ounce Cream Cheese, room temperature
- 8 ounce Whipped Topping, thawed
- ½ cup White Granulated Sugar
Pudding Layer
- 2 boxes Jello Pistachio Pudding Mix (3.4 oz each)
- 2½ cups Whole Milk
Final Topping
- 8 ounce Whipped Topping, thawed
- ¼ cup Shelled Pistachios, roughly chopped
Instructions
- Prepare the Crust: Combine graham cracker crumbs and ½ cup shelled pistachios in a medium food processor. Pour 10 tablespoons of melted salted butter over the mixture. Cover and blend until the mixture thickens and clumps together, about 30-40 seconds.
- Form the Crust: Transfer the graham cracker mixture into the bottom of a 9×13 inch cake dish. Spread evenly and press down firmly to form a solid crust, ensuring it only covers the bottom without going up the sides.
- Freeze the Crust: Place the crust in the freezer for 20 minutes to set.
- Make the Cream Cheese Layer: In a medium mixing bowl, combine 8 ounces thawed whipped topping, room temperature cream cheese, and ½ cup white granulated sugar. Using a hand mixer, blend the ingredients until smooth, about 2-3 minutes.
- Assemble the Cream Cheese Layer: Remove the crust from the freezer and pour the cream cheese mixture over it. Gently spread evenly to cover the crust. Refrigerate the dessert while preparing the next layer.
- Prepare the Pistachio Pudding: In a clean medium mixing bowl, combine both boxes of Jello pistachio pudding mix and 2½ cups whole milk. Use a hand mixer to blend until the pudding is thick and smooth, with no lumps.
- Assemble the Pudding Layer: Remove the dessert from the fridge and spread the pudding evenly over the cream cheese layer.
- Add the Whipped Topping: Immediately top the pudding layer with the remaining 8 ounces of whipped topping, spreading evenly.
- Chill the Dessert: Cover the dessert and refrigerate for at least 8 hours or overnight to allow it to set and for flavors to meld.
- Garnish and Serve: Before serving, roughly chop ¼ cup shelled pistachios using a sharp knife and sprinkle over the top for a crunchy, nutty finish. Enjoy this creamy, delicious pistachio pudding dessert!
Notes
- For best texture, refrigerate the dessert overnight to allow all layers to set properly.
- If a firmer crust is desired, you can bake the crust briefly at 350°F for 8-10 minutes instead of freezing.
- Use full-fat cream cheese for a richer flavor and smoother cream cheese layer.
- The whipped topping should be thawed completely before using to ensure smooth blending.
- To toast the pistachios for garnish, briefly roast them in a dry skillet over medium heat until fragrant, but this is optional.
