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Pistachio Pudding Dessert Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 63 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 8 hours 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Pistachio Pudding Dessert is a delightful layered treat featuring a buttery graham cracker crust with pistachios, a smooth cream cheese and whipped topping layer, luscious pistachio pudding, and a final whipped topping finish garnished with chopped pistachios. Perfect for parties and make-ahead desserts, it requires minimal cooking and plenty of chilling time to set beautifully.

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

  1. Prepare the Crust: Place the graham cracker crumbs and ½ cup shelled pistachios into a medium food processor. Pour the melted 10 tablespoons of salted butter over the crumbs and nuts. Cover and blend for about 30-40 seconds until the mixture thickens and starts to clump together.
  2. Form the Crust Layer: Transfer the graham cracker mixture into the bottom of a 9×13 inch cake dish. Spread evenly and press firmly to create a compact crust layer. Avoid spreading the mixture up the sides; keep it flat on the bottom.
  3. Freeze the Crust: Place the crust in the freezer for 20 minutes to set firmly before adding the next layer.
  4. Make the Cream Cheese Layer: In a medium mixing bowl, combine the room temperature cream cheese, 8 ounces of whipped topping, and ½ cup of granulated sugar. Using a hand mixer, blend until the mixture is smooth and fully incorporated, about 2-3 minutes.
  5. Assemble Second Layer: Remove the crust from the freezer and pour the cream cheese mixture evenly over it. Gently spread the layer to cover the entire crust surface.
  6. Chill the Dessert: Place the assembled layers in the refrigerator while you prepare the pudding layer.
  7. Prepare Pistachio Pudding: In a clean medium bowl, whisk together 2 boxes of pistachio pudding mix and 2½ cups whole milk using a hand mixer. Mix until the pudding thickens and no dry lumps remain.
  8. Add Pudding Layer: Remove the dessert from the fridge and spread the thickened pudding evenly over the cream cheese layer.
  9. Top with Whipped Topping: Immediately sprinkle the top of the pudding layer with 8 ounces of whipped topping, spreading evenly to cover.
  10. Refrigerate to Set: Cover the entire dessert and refrigerate for at least 8 hours or overnight to fully set all layers.
  11. Garnish and Serve: Just before serving, roughly chop ¼ cup shelled pistachios with a sharp knife. Sprinkle the chopped pistachios generously over the top whipped topping layer. Enjoy your creamy, nutty pistachio pudding dessert!

Notes

  • Ensure cream cheese is at room temperature for smooth blending without lumps.
  • Thawed whipped topping should be well thawed but still cold for best texture.
  • Press the crust firmly to prevent crumbling when serving.
  • Refrigerating overnight allows flavors to meld and pudding to firm up properly.
  • Use a sharp knife to chop pistachios finely or roughly based on your preference for garnish.

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Find it online: https://breakfasttodinner.com/pistachio-pudding-dessert-recipe/