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Pistachio Pudding Dessert Recipe

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4.1 from 37 reviews

  • Author: admin
  • Total Time: 8 hours 25 minutes
  • Yield: 12 servings 1x

Description

This Pistachio Pudding Dessert is a luscious no-bake treat featuring layers of graham cracker and pistachio crust, creamy sweetened cream cheese topping, smooth pistachio pudding, and fluffy whipped topping. Enhanced with crunchy pistachios for texture, this dessert is perfect for make-ahead gatherings and requires refrigeration to set, making it an easy yet impressive dish to serve.

Ingredients

Scale

Crust Ingredients

  • 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

Final Topping

  • 8 ounces Whipped Topping (thawed)
  • ¼ cup Shelled Pistachios (roughly chopped)

Instructions

  1. Prepare the crust: Place the graham cracker crumbs and ½ cup shelled pistachios in a medium-sized food processor. Pour 10 tablespoons of melted butter over the top, cover, and blend until the mixture thickens and starts to clump, about 30-40 seconds.
  2. Form the crust: Transfer the graham cracker and pistachio mixture into the bottom of a 9×13 inch cake dish. Spread it evenly and press firmly to create a compact layer, making sure it does not run up the sides. Place the crust in the freezer for 20 minutes to set.
  3. Make the cream cheese layer: In a medium mixing bowl, combine the room temperature cream cheese, 8 ounces whipped topping, and ½ cup sugar. Using a hand mixer, blend until smooth and creamy, about 2-3 minutes.
  4. Assemble second layer: Remove the crust from the freezer and pour the cream cheese mixture evenly over it. Gently spread to cover the crust completely. Refrigerate while preparing the next layer.
  5. Prepare the pudding layer: In a clean mixing bowl, combine both boxes of pistachio pudding mix with 2½ cups whole milk. Use a hand mixer to mix thoroughly until thickened and smooth with no lumps remaining.
  6. Add pudding layer: Remove the dessert from the fridge and spread the pudding mixture evenly on top of the cream cheese layer.
  7. Top with whipped topping: Immediately add the remaining 8 ounces of whipped topping evenly over the pudding layer.
  8. Chill to set: Cover the dessert with plastic wrap or lid and refrigerate for at least 8 hours or overnight to fully set and blend the flavors.
  9. Garnish and serve: Just before serving, roughly chop ¼ cup shelled pistachios and sprinkle them over the top for a crunchy garnish. Enjoy your delicious Pistachio Pudding Dessert!

Notes

  • Ensure cream cheese is at room temperature for easy blending and a smooth texture.
  • Using whole milk helps the pudding set firm but creamy; low-fat milk may yield softer pudding.
  • Chilling the dessert overnight enhances flavor melding and firmness.
  • Freezing the crust first prevents it from becoming soggy after adding wet layers.
  • For a nut-free version, omit pistachios and substitute with additional graham cracker crumbs.
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

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