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Layered Pistachio Dessert Recipe

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3.9 from 11 reviews

This Layered Pistachio Dessert features a buttery nutty crust topped with a creamy cheesecake layer, a luscious pistachio pudding layer, and a smooth whipped topping garnished with chopped pistachios and pecans. Chilled for several hours, this no-bake dessert offers a delightful combination of textures and flavors, perfect for gatherings and celebrations.

Ingredients

Crust

  • ½ Cup Butter (softened)
  • ½ Cup pecans (chopped)
  • 1 Cup All-purpose flour
  • ½ cup powdered sugar

Cheesecake Layer

  • 8 ounces cream cheese (softened)
  • 1 Cup powdered sugar
  • 1 Teaspoon Vanilla extract
  • 8 ounces Whipped Topping

Pistachio Layer

  • 2 (12 oz) cans Evaporated Milk
  • 2 (3.4 ounce) boxes instant pistachio pudding mix

Topping

  • 8 ounces whipped topping
  • ¼ Cup chopped Shelled pistachios
  • ¼ Cup chopped pecans

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine softened butter, chopped pecans, powdered sugar, and all-purpose flour until a shaggy dough forms. Press this mixture evenly into a 9x13 inch baking dish. Bake for 15 minutes, or until the crust is golden brown and fragrant. Remove from the oven and let it cool completely.
  2. Make Cheesecake Layer: Using a stand mixer fitted with a paddle attachment, beat softened cream cheese until smooth and fluffy. Gradually add powdered sugar and vanilla extract, mixing well. Gently fold in 8 ounces of whipped topping by hand until fully combined. Spread this cheesecake mixture evenly over the cooled crust. Refrigerate for 10 to 15 minutes to set.
  3. Prepare Pistachio Layer: In a medium bowl, whisk together evaporated milk and instant pistachio pudding mix until the mixture thickens. Evenly spread the thickened pudding over the cheesecake layer. Return the dessert to the refrigerator and chill for another 10 to 15 minutes, allowing the pudding to set.
  4. Add the Topping: Once the pistachio pudding layer is set, spread the remaining 8 ounces of whipped topping evenly over the top. Sprinkle the chopped shelled pistachios and chopped pecans over the whipped topping for garnish.
  5. Chill Before Serving: Place the dessert in the refrigerator and chill for at least 3 hours before serving to allow all layers to fully firm up and flavors to meld together.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the cheesecake layer.
  • Press the crust firmly to prevent it from crumbling when serving.
  • For best results, chill the dessert overnight for maximum flavor and texture.
  • Can be stored in the refrigerator for up to 3 days.
  • Use shelled pistachios to avoid any unwanted shell pieces in the topping.

Find it online: https://recipefeastful.com/layered-pistachio-dessert-recipe/