Description
This Pistachio Pudding Dessert is a creamy, layered treat perfect for any occasion. Featuring a buttery graham cracker and pistachio crust, a smooth cream cheese and whipped topping layer, a rich pistachio pudding filling, and a final fluffy whipped topping crowned with chopped pistachios, this no-bake dessert is both indulgent and refreshing, with a delightful nutty crunch.
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: Place the graham cracker crumbs and ½ cup shelled pistachios into a medium-sized food processor. Pour the melted butter over the mixture. Cover and blend for about 30-40 seconds until the mixture thickens and clumps together.
- Form the Crust: Press the graham cracker mixture evenly into the bottom of a 9×13-inch cake dish, pressing down firmly to form a compact base. Avoid spreading the mixture up the sides of the pan. Place the crust in the freezer for 20 minutes to set.
- Make the Cream Cheese Layer: In a medium mixing bowl, combine the room temperature cream cheese, 8 ounces of whipped topping, and sugar. Using a hand mixer, blend until smooth and creamy, around 2-3 minutes.
- Assemble the Cream Cheese Layer: Remove the crust from the freezer and pour the cream cheese mixture over the crust. Spread it gently and evenly. Refrigerate while preparing the next layer.
- Prepare the Pudding Layer: In another medium bowl, whisk together both boxes of Jello pistachio pudding mix and 2½ cups whole milk with a clean hand mixer. Beat until thickened and free of lumps.
- Add the Pudding Layer: Remove the dessert from the fridge and pour the thickened pudding over the cream cheese layer. Spread it evenly with a spatula.
- Top with Whipped Topping: Immediately spread 8 ounces of whipped topping over the pudding layer to create the final creamy top.
- Refrigerate to Set: Cover the entire dessert and refrigerate for at least 8 hours or overnight to allow all layers to firm up and meld.
- Garnish and Serve: Just before serving, roughly chop ¼ cup of shelled pistachios and sprinkle them generously over the top for a crunchy garnish. Slice and enjoy this luscious pistachio pudding dessert!
Notes
- For best results, ensure the cream cheese is at room temperature before blending to achieve a smooth texture.
- Using salted butter adds a subtle depth of flavor, but unsalted butter can be used if preferred; adjust salt elsewhere accordingly.
- The dessert needs to chill for at least 8 hours to set properly—overnight is ideal.
- Be careful not to spread the crust mixture up the sides of the pan, as instructed, to maintain clean layer definitions.
- Store any leftovers covered in the refrigerator for up to 3 days.
