Description
This Pistachio Pudding Dessert is a creamy, layered delight featuring a crunchy graham cracker and pistachio crust, a smooth cream cheese layer, rich pistachio pudding, and topped with fluffy whipped topping and chopped pistachios. Refrigerated overnight, it’s a perfect make-ahead no-bake treat for gatherings or a sweet indulgence at home.
Ingredients
Scale
Crust
- 2 cups Graham Cracker Crumbs
- ½ cup Shelled Pistachios
- 10 tablespoons Salted Butter (melted)
Cream Cheese Layer
- 8 ounce Cream Cheese (room temperature)
- 8 ounce 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 ounce 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 10 tablespoons of melted butter over the top.
- Blend the Crust Mixture: Cover and blend until the mixture thickens and starts to clump, approximately 30-40 seconds.
- Form the Crust Layer: Transfer the graham cracker mixture into the bottom of a 9×13 inch cake dish. Spread it evenly and press down firmly, ensuring it only covers the bottom and does not run up the sides.
- Chill the Crust: Place the dish with the crust in the freezer for 20 minutes to firm up.
- Prepare the Cream Cheese Layer: In a medium mixing bowl, combine 8 ounces whipped topping, room temperature cream cheese, and ½ cup white granulated sugar.
- Mix the Cream Cheese Layer: Using a hand mixer, blend the ingredients together until smooth, about 2-3 minutes.
- Assemble Second Layer: Remove the crust from the freezer and pour the cream cheese mixture evenly over the crust. Gently spread to cover the entire crust surface.
- Refrigerate: Place the dessert in the refrigerator to chill while preparing the pudding layer.
- Prepare the Pudding Layer: In a clean medium mixing bowl, combine both boxes of pistachio pudding mix with 2½ cups whole milk.
- Mix the Pudding: Use a clean hand mixer to blend the pudding mixture until it thickens and no lumps remain.
- Add Pudding Layer: Remove the dessert from the fridge and spread the prepared pudding evenly over the cream cheese layer.
- Add Whipped Topping Layer: Immediately top the pudding layer with 8 ounces of whipped topping, spreading it evenly.
- Refrigerate Overnight: Cover the dessert and refrigerate for at least 8 hours or overnight to allow layers to set and flavors to meld.
- Garnish and Serve: Before serving, roughly chop ¼ cup shelled pistachios with a sharp knife and sprinkle over the top of the dessert. Enjoy your creamy pistachio pudding dessert!
Notes
- Ensure cream cheese is at room temperature to avoid lumps in the cream cheese layer.
- Freezing the crust helps it set firmly and prevents sogginess.
- The dessert is best when refrigerated overnight for full flavor and texture development.
- Use thawed whipped topping for easier mixing and spreading.
- For a nut-free option, omit pistachios and use additional graham cracker crumbs in the crust.
- Use salted butter to balance sweetness, but unsalted butter can be substituted with slight salt addition.
- The dish can be stored covered in the refrigerator for up to 3 days.
