Layered Pistachio Pudding Dessert Recipe
This Layered Pistachio Pudding Dessert features a buttery pistachio crust topped with a creamy cream cheese layer, luscious pistachio pudding, and fluffy whipped topping. Finished with a sprinkle of chopped pistachios, it’s a refreshing and elegant chilled treat perfect for gatherings or special occasions.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- ½ cup shelled pistachios, very finely chopped
- 1 ¼ cups all-purpose flour
- 3 tablespoons granulated sugar
- ½ cup unsalted butter, room temperature
Cream Cheese Layer
- 1 8-ounce package cream cheese, room temperature
- 1 cup powdered sugar
- 1 ½ teaspoons vanilla extract
- 1 8-ounce container frozen whipped topping (Cool Whip or TruWhip), thawed
Pudding Layer
- 2 3.4-ounce packages instant pistachio pudding mix
- 2 ½ cups whole milk
Topping
- 1 8-ounce container frozen whipped topping (Cool Whip or TruWhip), thawed
- ¼ cup finely chopped pistachios
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (175°C). Lightly spray a 9x13-inch baking pan with nonstick cooking spray to prevent sticking.
- Make the crust: In a stand mixer fitted with the paddle attachment, combine the finely chopped pistachios, all-purpose flour, granulated sugar, and room temperature butter. Beat on low speed until the mixture forms a crumbly dough. If you don’t have a stand mixer, use two forks or a pastry blender to cut the butter into the flour mixture until crumbly. Press the dough evenly into the bottom of the prepared baking pan.
- Bake the crust: Place the crust in the preheated oven and bake for 12 to 15 minutes until lightly golden. Remove from the oven and allow the crust to cool completely before assembling the next layers.
- Prepare the cream cheese layer: In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Gently fold in the thawed 8-ounce container of whipped topping using a rubber spatula until well combined. Spread this cream cheese mixture evenly over the cooled crust layer.
- Prepare the pistachio pudding layer: In a separate bowl, whisk together the instant pistachio pudding mixes and whole milk. Let the mixture sit for about 5 minutes to thicken. Once thickened, spread the pudding evenly over the cream cheese layer.
- Add the final topping: Spread the remaining 8-ounce container of thawed whipped topping evenly over the pudding layer to create a light and fluffy finish.
- Chill the dessert: Refrigerate the assembled dessert for at least 6 hours to allow all layers to set and flavors to meld.
- Garnish and serve: Just before serving, sprinkle the top with the finely chopped pistachios for garnish and added texture. Cut into 12 servings and enjoy!
Notes
- You can finely chop the pistachios using a food processor but pulse lightly to avoid turning them into a paste.
- The dessert needs at least 6 hours chilling time, preferably overnight, to ensure all layers set properly.
- For a lighter version, you can substitute the whole milk with 2% milk and use reduced-fat cream cheese.
- Store leftovers covered in the refrigerator for up to 3 days.
- This dessert is best served chilled to enhance the creamy texture and flavor.