Layered Pistachio Dessert

Pistachio Lush Dessert

Of all the no-bake desserts to choose from, creamy layered pudding desserts are a favorite in my house. I’ve made chocolate lasagna and strawberry lasagna and they are always crowd-pleasers!

This pistachio dessert has four tantalizing layers that start with a shortbread cookie crust, a light cheesecake layer, followed by pistachio pudding, and then topped with whipped topping and crunchy pistachios. It’s creamy, sweet, salty and always a hit at gathering!

Why I Love This Recipe

• Classic: Creamy pudding desserts like pistachio lush or banana cream pie have a retro vibe. I recall my mom and grandma whipping these up in their own kitchen!
• Year-round dessert: A chilled layered pistachio dessert is a green-themed dessert just like pistachio bread for St. Patrick’s Day, Easter or even Christmas!
• Easy dessert recipe: The secret to the pistachio layer is dry instant pudding powder. These pistachio cookies and snicker salad both use pudding mix, too.

Ingredient Notes

This easy pistachio dessert has 4 impressive layers, and all the ingredients should be easy to find in your local grocery store.

Find the full printable recipe with specific measurements below.

• Shortbread cookies: These cookies form the base. You can buy store-bought, like Sandies, or make homemade shortbread cookies. If you can’t find shortbread, any crumbly cookie will do.
• Ground pistachios: I buy unsalted shelled pistachios. If you can’t find the shelled kind, you can shell them yourself.
• Cream cheese: I use brick-style cream cheese at room temperature. 
• Cool Whip: Make sure you thaw the Cool Whip before using it. If you prefer a homemade cool whip, it is fairly easy to make. For the top layer, you could also use homemade whipped cream.
• Pistachio instant pudding: Make sure it’s the instant pistachio pudding mix. Do not use the cook-and-serve variation and don’t follow the directions for making instant pudding on the back of the box.
• Milk: Whole milk will give you a creamier pudding, but 2% or even 1% will work.

How to Make Pistachio Dessert

1. Make the crust. Use a food processor or blender to pulse the cookies and nuts into fine crumbs. Drizzle in the melted butter and pulse until the crumbs stick together when pressed between your fingers. Press into the baking dish and place in the refrigerator or freezer for 5 minutes.
2. Make the cream cheese layer. Whip the cream cheese with an electric mixer until soft and fluffy. Add the powdered sugar and mix until combined then gently fold in the Cool Whip.
3. Assemble the first layer. Spread the cream cheese mixture over the cooled crust and place in the refrigerator or freezer for 10 minutes.
4. Make the pistachio pudding layer. Whisk the pudding mix and milk together until thick.
5. Assemble the next layer. Gently spread it over the cream cheese layer. Place the dish back into the fridge for another 10 minutes.
6. Add the topping. Spread the remaining Cool Whip on top and sprinkle with chopped pistachios. Chill the entire thing for 2 to 3 hours before serving.

Tips and Variations

• Cookie crust: Crust: Use another cookie of choice or even try using pecan sandies. Try an Oreo crust with regular or Golden Oreos or even a graham cracker crust.
• Softened cream cheese. Take cream cheese out of the fridge at least an hour before you need it. It needs to be softened to whip it properly.
• More green. The pudding layer is a pastel color, but if you want to intensify the greenness, you can add a drop or two of green food coloring to the milk.
• Adhere to chill time. Take the time to chill each of the layers in this dessert. The chilling time helps to keep each layer distinct, so they don’t all run into each other.
• How to cut. If you want clean slices where you can see the individual layers, wipe off the blade of the knife after each cut.
• Creamier. For an even creamier pudding in your pistachio dessert, substitute the milk with half and half.

Make Ahead and Storing

• Make ahead: This pistachio dessert recipe can be made 24 hours in advance. The crust will get softer the longer the pudding sits, so don’t prep it more than 48 hours in advance. You can also make the crust and then keep the layers in separate bowls until ready to assemble. 
• Store: Always store this layered pistachio dessert in the refrigerator. Tightly cover the baking dish with plastic wrap or transfer the dessert to an airtight container and store for up to 3 days.
• Do not freeze: Because there’s milk in the pudding layer, it will form icy crystals when frozen which will then turn watery once thawed. Stick to storing your pistachio dessert in the fridge only!