Description
This Pistachio Pudding Dessert is a luscious, layered treat combining a buttery graham cracker crust enriched with pistachios, a creamy sweetened cream cheese layer, a smooth pistachio pudding topping, and a final whipped topping layer garnished with chopped pistachios. Chilled overnight, this no-bake dessert offers a perfect balance of crunchy, creamy, and nutty textures, making it an ideal indulgence for gatherings or a special family treat.
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
Final 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-sized food processor. Pour the 10 tablespoons of melted butter over the mixture. Cover and blend until the mixture thickens and begins to clump together, approximately 30 to 40 seconds.
- Form the Crust Layer: Transfer the graham cracker and pistachio mixture into the bottom of a 9×13-inch cake dish. Evenly spread and press firmly to form the crust, making sure it only covers the bottom and does not run up the sides. Freeze this crust for 20 minutes to set.
- Make the Cream Cheese Layer: In a medium mixing bowl, combine the 8 ounces of cream cheese at room temperature, 8 ounces of thawed whipped topping, and ½ cup sugar. Using a hand mixer, blend these ingredients until the mixture is completely smooth, which should take about 2 to 3 minutes.
- Add the Cream Cheese Layer: Remove the crust from the freezer and pour the smooth cream cheese mixture over it. Gently spread evenly across the crust surface. Place the layered dessert into the fridge to chill while preparing the pudding layer.
- Prepare the Pudding Layer: In a clean medium bowl, combine both boxes of Jello pistachio pudding mix with 2½ cups whole milk. Using a clean hand mixer, blend thoroughly until the pudding thickens and there are no lumps remaining.
- Add the Pudding Layer: Remove the dessert from the fridge and carefully spread the thickened pudding evenly over the cream cheese layer.
- Top with Whipped Topping: Immediately spread 8 ounces of thawed whipped topping over the pudding layer to complete the dessert’s surface.
- Chill the Dessert: Cover the entire dessert with plastic wrap or foil and refrigerate for at least 8 hours or overnight to allow all layers to set and flavors to meld.
- Garnish and Serve: Just before serving, use a sharp knife to roughly chop ¼ cup shelled pistachios and sprinkle them generously over the top whipped topping layer. Slice and enjoy!
Notes
- For best results, use room temperature cream cheese to ensure a smooth and lump-free cream cheese layer.
- Freezing the crust helps it set firmly and prevents sogginess when layered with wet ingredients.
- The dessert improves in flavor after sitting overnight, so prepare it a day ahead whenever possible.
- Use fresh whole milk for pudding mixed consistency and creaminess.
- Chopped pistachios on top add a crunchy texture and enhance the nutty flavor.
