Pistachio Pudding Dessert
This no bake pistachio pudding dessert is filled with layers of creamy pudding, fluffy whipped topping, and a buttery graham cracker crust. Perfect for parties or make-ahead treats.
Servings: 12
Calories: 404kcal
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 9x13 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
Notes
Storage:
- 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
Nutrition
Calories: 404kcal | Carbohydrates: 34g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 282mg | Potassium: 248mg | Fiber: 1g | Sugar: 25g | Vitamin A: 688IU | Vitamin C: 0.4mg | Calcium: 131mg | Iron: 1mg
