Description
A delicious and creamy Pistachio Pudding Dessert featuring a crunchy graham cracker and pistachio crust, layered with a smooth cream cheese mixture, rich pistachio pudding, and topped with whipped topping and chopped pistachios. This no-bake dessert is perfect for gatherings and requires chilling for the perfect set.
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
Pistachio 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 food processor. Pour the 10 tablespoons of melted butter over the top. Cover and blend until the mixture thickens and starts to clump, about 30-40 seconds.
- Form the crust: Transfer the graham cracker mixture into the bottom of a 9×13-inch cake dish, spreading evenly and pressing firmly to form the crust. Avoid running the mixture up the sides. Place the crust in the freezer for 20 minutes to set.
- Make the cream cheese layer: In a medium mixing bowl, combine the room temperature cream cheese, 8 ounces whipped topping, and ½ cup sugar. Use a hand mixer to blend until smooth, approximately 2-3 minutes.
- Assemble the second layer: Remove the crust from the freezer and pour the cream cheese mixture over it. Gently spread it evenly over the crust. Place the dessert in the refrigerator while preparing the next layer.
- Prepare the pistachio pudding layer: In a clean medium mixing bowl, combine both boxes of pistachio pudding mix with 2½ cups whole milk. Using a hand mixer, blend the ingredients until thickened and smooth, with no lumps remaining.
- Assemble the third layer: Remove the dessert from the fridge and spread the prepared pistachio pudding evenly over the cream cheese layer.
- Add the whipped topping: Immediately top the pudding layer with 8 ounces of whipped topping, spreading evenly.
- Chill the dessert: Cover the entire dessert and refrigerate for at least 8 hours or overnight to set.
- Serve: Before serving, roughly chop ¼ cup shelled pistachios using a sharp knife and sprinkle them over the top of the dessert. Enjoy your pistachio pudding dessert!
Notes
- Ensure the cream cheese is at room temperature for smooth blending and a creamy texture.
- Press the crust firmly and evenly for a stable base.
- Chilling the dessert overnight helps all flavors to meld and the layers to set properly.
- This dessert is best served chilled and should be kept refrigerated until serving.
- Use salted butter for the crust to balance the sweetness of the dessert.
