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, followed by a luscious pistachio pudding topping, and finished with a whipped topping and chopped pistachios garnish. Perfectly chilled and set overnight, it offers a delightful blend of textures and flavors in every bite.
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
Pistachio 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: Place the graham cracker crumbs and ½ cup shelled pistachios in a medium food processor. Pour the melted butter over the top, then cover and blend for 30-40 seconds until the mixture thickens and clumps together.
- Form the Crust: Transfer the mixture into the bottom of a 9×13-inch cake dish, spreading it evenly and pressing firmly to create a compact layer without letting it run up the sides. Freeze the crust for 20 minutes to set.
- Make the Cream Cheese Layer: In a medium mixing bowl, combine the cream cheese at room temperature, 8 ounces of whipped topping, and sugar. Using a hand mixer, 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 over it. Spread gently and evenly, then refrigerate while preparing the next layer.
- Prepare the Pistachio Pudding: In a clean mixing bowl, whisk together both boxes of pistachio pudding mix and 2½ cups whole milk using a hand mixer until the mixture is thick and free of lumps.
- Add the Pudding Layer: Remove the dessert from the fridge and spread the pudding mixture evenly on top of the cream cheese layer.
- Top with Whipped Topping: Immediately cover the pudding layer with the remaining 8 ounces of whipped topping, spreading gently to cover completely.
- Chill and Set: Cover the dessert and refrigerate for at least 8 hours or overnight to allow all layers to set firmly.
- Garnish and Serve: Just before serving, sprinkle the roughly chopped ¼ cup shelled pistachios evenly over the top for added crunch and visual appeal. Enjoy your delicious Pistachio Pudding Dessert!
Notes
- Ensure the cream cheese is at room temperature for a smooth and lump-free cream cheese layer.
- Freezing the crust helps it set firmly and prevents sogginess when the creamy layers are added.
- For best texture, consume within 2-3 days when refrigerated properly.
- Can be made a day ahead to save time, just remember to add the chopped pistachios right before serving.
- Use full-fat whipped topping and cream cheese for the richest flavor and texture.
