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Pistachio Pudding Dessert

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A creamy, nutty no-bake treat with layers of pistachio pudding, cream cheese, and a crunchy crust.

  • Author: daniel-kim
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 505 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 cups Graham Cracker Crumbs
  • 1/2 cup Shelled Pistachios
  • 10 tablespoons Salted Butter, melted
  • 8 ounces Cream Cheese, room temperature
  • 8 ounces Whipped Topping, thawed
  • 1/2 cup White Granulated Sugar
  • 2 boxes Jello Pistachio Pudding Mix (3.4 oz each)
  • 2 1/2 cups Whole Milk
  • 8 ounces Whipped Topping, thawed
  • 1/4 cup Shelled Pistachios, roughly chopped

Instructions

  1. Prepare the crust. In a food processor, blend the graham cracker crumbs and shelled pistachios until finely ground. Add the melted butter and pulse until the mixture resembles clumpy sand.
  2. Press the crust mixture firmly into the bottom of a 9×13 inch dish, creating an even layer. Place in the freezer for 20 minutes to set.
  3. Make the cream cheese layer. In a mixing bowl, combine the cream cheese, whipped topping, and granulated sugar. Beat until smooth and creamy.
  4. Spread the cream cheese mixture evenly over the chilled crust. Refrigerate while you prepare the pudding layer.
  5. Prepare the pistachio pudding. In another bowl, whisk together the pudding mix and whole milk until thickened, about 2 minutes.
  6. Carefully spread the pudding mixture over the cream cheese layer, working gently to avoid mixing the layers.
  7. Top with whipped topping. Spread the remaining whipped topping evenly to cover the pudding layer.
  8. Cover the dessert with plastic wrap and refrigerate for at least 8 hours, or overnight.
  9. Garnish and serve. Before serving, sprinkle the chopped pistachios on top. Cut into squares and serve chilled.

Notes

For best results, allow the dessert to chill overnight. Store in the refrigerator for up to 4 days.

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