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This pistachio pudding dessert is a no-bake classic that I always get excited to make for parties and potlucks. The creamy pistachio pudding and fluffy whipped topping look gorgeous stacked on the buttery graham cracker crust, and it always feels like a show stopping treat. It’s my go-to when I need a simple dessert I can prep ahead.
There’s something so satisfying about slicing into this layered dessert. It slices clean, holds its layers, and always looks just as good on the plate as it does on the pan. The pudding is light and smooth, the crust adds just enough crunch, and the pistachios finish it off perfectly.
If you can’t get enough of creamy layered no bake desserts, you’ll want to try my Smores Lush Dessert and Oreo Lasagna for a fun flavor twist on the same dreamy textures.
Key Ingredients
Here’s a quick look at the ingredients that come together to make this recipe. Scroll down to the recipe card for exact amounts
- Graham cracker crumbs: Cinnamon graham crackers add extra flavor, but regular graham crackers, digestive biscuits, or shortbread cookies also work well. I love to get the already crushed crumbs from the baking aisle at the grocery store because they are really finely crushed. But, you can crush your own crumbs too!
- Shelled pistachios
- Salted butter: Unsalted butter can be used with a pinch of salt added
- Cream cheese: Use full fat cream cheese and bring to room temperature
- Whipped topping: Name brand Cool Whip holds its shape better but any variety works
- White granulated sugar: Adds sweetness to the cream layer
- Instant pistachio pudding mix: Name brand gives the best color and pistachio flavor
- Whole milk: Half and half can be used for a thicker pudding layer
See the recipe card for full information on ingredients and quantities.
How to Make Pistachio Pudding Dessert
Make the crust: Add graham cracker crumbs and pistachios to a food processor. Pour the melted butter over the top and pulse until the mixture is thick and clumps together. Press it evenly into the bottom of a 9×13 baking dish and pop it in the freezer for 20 minutes to set.
Make the cream cheese layer: In a mixing bowl, beat together the cream cheese, whipped topping, and sugar until silky smooth. Spread it evenly over the chilled crust and let it rest in the fridge while you prep the pudding layer.
Prepare the pistachio pudding layer: Whisk the pudding mix with cold milk until thick and lump-free. Spread this creamy layer over the cream cheese layer, smoothing it out with a spatula.
Finish and chill: Top the pudding immediately with the remaining whipped topping. Cover and refrigerate for at least 8 hours or overnight to let the layers set. Just before serving, garnish with crushed pistachios for extra crunch and color.
Make Ahead & Storage Instructions
- Make ahead: This dessert is perfect to prepare a day in advance, giving the flavors time to set and the layers to look their best.
- Store: Keep it covered in the refrigerator for up to 4 days.
- Serve chilled: This dessert is meant to be enjoyed cold, so reheating is not recommended.
- Do not freeze: Freezing pistachio desserts can cause the layers to separate or become runny, so it’s best to store them in the fridge only.
More Easy No Bake Desserts to Try
- Lemon Lush Dessert
- Reese’s No Bake Cheesecake
- Watergate Salad
- Chocolate Lasagna Dessert
- Pineapple Fluff
Pistachio Pudding Dessert
Ingredients
1st Layer
- 2 cups Graham Cracker Crumbs
- ½ cup Shelled Pistachios
- 10 tablespoons Salted Butter melted
2nd Layer
- 8 ounce Cream Cheese room temp
- 8 ounce Whipped Topping thawed
- ½ cup White Granulated Sugar
3rd Layer
- 2 boxes Jello Pistachio Pudding Mix 3.4 oz each
- 2½ cup Cups Whole Milk
4th Layer
- 8 ounce Whipped Topping thawed
- ¼ cup Shelled Pistachios roughly chopped
Instructions
1st Layer
- Place the graham cracker crumbs and the ½ cup shelled pistachios in a medium sized food processor. Pour 10 tablespoons of melted butter over the top.2 cups Graham Cracker Crumbs, ½ cup Shelled Pistachios, 10 tablespoons Salted Butter
- Cover and blend until the mixture thickens and starts to clump (30-40 seconds, give or take).
- Place the graham cracker mix into the bottom of a 9×13 cake dish. Spread evenly and press down firmly. Do not have it run up the sides, just cover the bottom of the pan.
- Place the crust in the freezer for 20 minutes.
2nd Layer
- Place the 8 ounces whipped topping, room temp cream cheese, and sugar in a medium mixing bowl.8 ounce Cream Cheese, 8 ounce Whipped Topping, ½ cup White Granulated Sugar
- Using a hand mixer, blend the mixture until smooth (about 2-3 minutes).
- Remove the crust from the freezer and pour the cream cheese mixture over the top of it.
- Gently spread the mixture evenly over the crust.
- Place the dessert in the fridge while prepping the next layer.
3rd Layer
- Place both boxes of pudding and 2 ½ cups whole milk in a medium mixing bowl.2 boxes Jello Pistachio Pudding Mix, 2½ cup Cups Whole Milk
- Using a clean hand mixer, mix the ingredients until thick and no lumps of dry pudding mix remain.
- Remove the dessert from the fridge and add the pudding to the top of the cream cheese layer and spread evenly.
4th Layer
- Immediately top the pudding layer with 8 ounces whipped topping.8 ounce Whipped Topping
- Cover the dessert and refrigerate for at least 8 hours or overnight.
- Once ready to serve, using a sharp knife, roughly chop the ¼ cup shelled pistachios and sprinkle them over the top of the dessert. Enjoy!¼ cup Shelled Pistachios
Jenn’s Notes
- Store: Cover and refrigerate for up to 4 days
- Reheat: Not recommended this dessert is served chilled
- Freeze: Do not freeze as the layers can become runny
- Make ahead This dessert is ideal to make the day before serving.
- Use name brand whipped topping for more stable layers
- Always use cold milk for thick pudding
- Chill fully before slicing for clean layers
- Two cups of graham cracker crumbs equals about 15 full graham cracker sheets
- Name brand pudding creates the best green color
