Pistachio Pudding Dessert

 Pistachio Pudding Dessert

Pistachio Dessert is a no bake dessert with layers of pistachio instant pudding, cheesecake, whipped topping and a pistachio graham cracker crumb crust. This layered dessert is so simple to make and it's creamy, light, and full of pistachio flavor and crunch.

Ingredients

Graham Cracker Crust

• 15 graham crackers
• ½ cup shelled pistachios
• 10 tablespoons butter melted

Cream Cheese Layer

• 2 bars (8 oz each) full-fat cream cheese softened
• ¾ cup white granulated sugar
• 8 ounces Cool Whip thawed

Pistachio Pudding Layer

• 2 boxes (3.4 oz each) pistachio instant pudding
• 3 cups half and half

Topping

• 8 ounces Cool Whip thawed
• ¼ cup chopped shelled pistachios

Instructions

Make the Graham Cracker Crust

Place the graham cracker sheets and pistachios into a food processor. Process on high speed until the mixture is fine crumbs.

Slowly pour the melted butter into the crumbs. Process on low speed just until combined. Stir the crumb mixture with a spoon to make sure all the cracker crumbs are coated in butter.

Press the crumbs into the bottom of a 9x13 cake pan/baking dish. Place the pan inside the freezer for 20 minutes while you prepare the other layers.

Make the Cream Cheese Layer

Fold in the Cool Whip and stir just until combined. Set aside.

Make the Pistachio Pudding Layer

In a separate mixing bowl, add the dry pistachio pudding mix and half & half. Stir with a wire whisk for 2 minutes, or until the mixture is combined well and thickened.

Let sit for 5 minutes to finish thickening.

Assemble the Layered Pudding Dessert

Take the crust out of the freezer and evenly spread the cream cheese layer over top.

Evenly spread the pistachio pudding layer over the cream cheese layer.

Finish off by spreading the Cool Whip over top. Cover the pan with plastic wrap and let it refrigerate for at least 8 hours, or overnight.

Cut into squares and garnish the top with the chopped pistachios before serving.

Notes

Cool Whip : You can buy two separate 8 ounce containers for this recipe, or buy one 16 ounce container and use half in the cream cheese layer and the other half for the top layer. 

Crust Tip : If omitting the pistachios, for whatever reason, I would suggest increasing the crushed graham cracker crumbs to 2.5 cups. If you don't have a food processor, I recommend placing the graham cracker sheets into a Ziploc bag and using a meat pounder or something else that is heavy to crush them. I would also just not add the pistachios because you need a food processor to get them ground up finely, or you could try using a nut chopper if you have one.

Recipe Tips -

Softened Cream Cheese : To avoid lumps in the cream cheese mixture make sure that the cream cheese is well softened. Leave it out at room temperature prior to making this recipe, but for no longer than 2 hours. 

Butter : You can use salted butter or unsalted butter for this recipe. If the pistachios are salted I suggest using unsalted butter. 

Pistachio Pudding : I have only ever made this recipe with the regular pistachio instant pudding. I have never tried using sugar-free instant pudding. You can experiment if you want! Do not follow the box directions. Follow the recipe as written below in the recipe card. Also, make sure you are are using the instant pudding mix and NOT the cook n' serve pudding.

Use Half and Half : I don't recommend using another milk. You want the fat and thickness that only half and half can give to this recipe. If anything, you can try using whole milk and I am sure it would work out just fine. 

Clean Slices : For clean and precise slices (where the layers stay intact and pretty) wipe down your knife between each cut. 

Fridge Time : Don't rush this. The layers need adequate time to thicken and the flavors to come together. If you rush the fridge time, the dessert will be thinner and harder to cut.

Substitutions -

Powdered Sugar : If wanted, powdered sugar can be used instead of white granulated sugar in the cream cheese mixture. Use 1 cup of powdered sugar if substituting. 

Crust : 15 graham cracker sheets equals about 2 cups of crumbs. Feel free to use already crushed graham crackers (which you can find in the baking aisle) or try using some Golden Oreo cookies or other cookie or cracker you love. Nilla Wafers are another great choice, honey teddy grahams, vanilla goldfish crackers. The 15 graham crackers is referring to the entire whole sheet of graham cracker. So the two halves together. 

Garnish : Try using crushed graham crackers as the garish in place of the pistachios. Or leave it plain and serve the layered dessert as is.