Go Back

Pistachio Pudding Dessert

A delightful layered dessert featuring graham cracker crust, creamy cheesecake filling, and rich pistachio pudding, perfect for warm afternoons and family gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 8 hours 30 minutes
Servings: 12 servings
Course: Dessert, Treat
Cuisine: American, Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups Graham Cracker Crumbs
  • 1/2 cup Shelled Pistachios To be blended for crust
  • 10 tablespoons Salted Butter, melted
For the cream cheese layer
  • 8 ounces Cream Cheese, room temperature Use room temperature for smooth blending
  • 8 ounces Whipped Topping, thawed
  • 1/2 cup White Granulated Sugar
For the pudding layer
  • 2 boxes Jello Pistachio Pudding Mix (3.4 oz each)
  • 2 1/2 cups Whole Milk Use whole milk for richer flavor
  • 8 ounces Whipped Topping, thawed Additional topping
  • 1/4 cup Shelled Pistachios, roughly chopped For garnish

Method
 

Prepare the crust
  1. Blend the graham cracker crumbs and shelled pistachios in a food processor. Pour melted butter over the mixture, cover, and blend until thickened.
  2. Press the mixture firmly into the bottom of a 9x13 inch cake dish. Freeze for 20 minutes.
Prepare the cream cheese layer
  1. In a mixing bowl, blend the whipped topping, cream cheese, and sugar until smooth.
  2. Pour the mixture over the chilled crust and spread evenly. Refrigerate while preparing the pudding layer.
Prepare the pudding layer
  1. Mix the pudding mix and milk in a bowl until thick.
  2. Pour the pudding over the cream cheese layer and spread evenly.
Finish the dessert
  1. Top with whipped topping, cover, and refrigerate for at least 8 hours or overnight.
  2. Before serving, sprinkle chopped pistachios on top.

Notes

For best results, let the assembled dessert chill overnight. Use room-temperature cream cheese to ensure a smooth texture. For extra crunch, toast the chopped pistachios lightly before garnishing.