Creamy Pistachio Pudding Dessert with Graham Cracker Crust Recipe
This Pistachio Pudding Dessert is a creamy, crunchy delightful treat perfect for any occasion. Featuring a graham cracker crust mixed with salted butter and shelled pistachios, it’s layered with a smooth, rich pistachio pudding custard and topped with whipped cream and extra pistachios for texture and flavor. Easy to make and irresistibly delicious!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 12 to 16 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Crust
- 2 Cups Graham Cracker Crumbs
- ½ Cup Shelled Pistachios
- 10 Tbsp Salted Butter, melted
Filling
- 2 Boxes Pistachio Pudding Mix (instant)
- 2 ½ Cups Whole Milk
- 16 oz Cream Cheese, softened
- ½ Cup White Granulated Sugar
- 8 oz Whipped Topping (such as Cool Whip)
Topping
- ¼ Cup Shelled Pistachios, chopped
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, ½ cup shelled pistachios, and melted salted butter. Stir until the mixture is evenly moistened. Press this mixture firmly into the bottom of a 9×13 inch pan to form an even crust layer.
- Make the pudding: In a separate bowl, whisk together the two boxes of pistachio pudding mix with 2 ½ cups whole milk until thickened, about 2 minutes. Set aside to allow it to fully set.
- Prepare the cream cheese mixture: In a large bowl, beat the softened cream cheese with the white sugar until smooth and creamy. Fold in the whipped topping gently until fully combined, creating a light and fluffy mixture.
- Combine pudding and cream cheese layers: Gently fold the prepared pistachio pudding into the cream cheese mixture until well blended and smooth.
- Assemble the dessert: Pour the pudding and cream cheese mixture over the prepared crust, spreading it evenly to cover the base completely.
- Chill: Refrigerate the assembled dessert for at least 4 hours, or until firm and set.
- Add topping: Before serving, sprinkle the remaining ¼ cup chopped shelled pistachios evenly over the top for added texture and decoration.
Notes
- For best results, chill the dessert overnight to allow flavors to meld and pudding to set perfectly.
- You can substitute the whipped topping with homemade whipped cream for a fresher taste.
- Ensure the cream cheese is softened to room temperature to avoid lumps in the mixture.
- Use salted butter for balanced flavor; unsalted butter can be used but add a pinch of salt if desired.
- The dessert can be cut into 12 to 16 servings depending on portion size.
