Pistachio Dessert
This layered pistachio dessert is easy to make with a shortbread cookie crust, no-bake cheesecake layer, instant pistachio pudding layer, and real whipped cream on top sprinkled with chopped pistachios. (No cool whip in this recipe!)
Love pistachio pudding? Then you might also like these Pistachio Cookies and this Pistachio Fluff.
Why You’ll Love This Recipe
- Layers: There’s nothing more beautiful than a layered dessert. And the pastel green from the pistachio pudding really makes this an eye-catching dessert. Perfect for St. Patrick’s Day, Easter, summer potlucks, Christmas, or any occasion.
- Textures: Smooth and creamy layers with crunchy pistachio pieces and a chewy cookie crust. This myriad of textures makes each bite fun and interesting.
- Taste: This pistachio dessert is just lightly sweet with a subtle nuttiness. And the buttery shortbread crust is the perfect base. My recipe uses REAL whipped cream (not Cool Whip) for even better taste.
Layered Pistachio Dessert
This layered type of dessert tends to have many names. I wanted to call it pistachio delight — “delight” is what I call most of my layered desserts, but apparently that’s what a lot of people call Watergate Salad.
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Pistachio lush and pistachio lasagna also come to mind because of the layers. But I’m keeping it simple with pistachio dessert. Whatever you call it, it’s so good and easy to make. Keep scrolling, because I’ll show you step-by-step exactly how to make it.
Make the Shortbread Cookie Crust
*NOTE: Full ingredient amounts and instructions are in the printable recipe card at the bottom of the post.
First, preheat the oven to 350 degrees Fahrenheit.
- Crush shortbread cookies with a food processor until fine crumbs.
- Combine crumbs with melted butter and press evenly into a 9×13-inch pan.
- Bake at 350˚F for 8-10 minutes, until crust is set and lightly golden. Place baked crust in freezer to chill.
Beat the Cream Cheese
While the crust is chilling you will make the other layers.
There are two parts to the no-bake cheesecake layer: the cream cheese and the whipped cream.
- Using an electric hand mixer, beat the cream cheese and powdered sugar together in a large bowl until smooth. Set aside.
Make the Whipped Cream
- Whip the heavy cream and powdered sugar together in an electric stand mixer with the whisk attachment until stiff peaks.
PRO TIP: Chill bowl and whisk attachment in fridge for 10-15 minutes before whipping the cream. It’s the fat in cream that helps trap the air bubbles that make it light and fluffy. If it gets too warm, the fat melts and the air escapes.
Combine Half with the Cream Cheese
- Add half of the whipped cream to the cream cheese mixture.
- Beat together with the electric hand mixer until fully combined. Set aside.
Make the Instant Pistachio Pudding
- In a large bowl, whisk together the milk and instant pudding mix until thickened.
Layer the Pistachio Dessert
- Remove the crust from the freezer. Dollop, then spread the cream cheese layer evenly over the cooled crust.
- Next, dollop then spread the pistachio pudding evenly over the cream cheese layer.
- Lastly, dollop then spread the remaining whipped cream over the pudding layer.
Chill and Top with Pistachios
- Cover the pan with plastic wrap and refrigerate the pistachio dessert for a minimum of 2 hours to overnight. Alternately freeze for 1 to 1.5 hours (no longer) if serving the same day.
- Top with chopped pistachios before serving.
Storing and Cutting
- Store leftovers covered in the fridge for up to 3-4 days.
- Cut with a hot, dry knife. Rinsing the knife in hot water and drying the knife between cuts for crisp slices.
- Do NOT freeze this dessert for long term storage. The pudding and whipped cream may weep (release liquid) after thawing and the creamy texture may be compromised.
- This is a great make-ahead dessert as the layers set better with more time in the fridge. Make it the day before for best results.
Recipe Tips
- Use whole milk. Do not use a lighter milk or the pudding layer may not be thick enough. Half & half is also a good choice.
- Keep fillings cold. When not in use, place the bowls of cream cheese, whipped cream, and pistachio pudding in the fridge to keep cold.
- Dollop, then spread. The best way to not mix up the layers or require chilling between layering is to dollop small spoonfuls over the previous layer, then spread it evenly over the top.
- Use an offset spatula to spread layers. The angle of this tool makes it easier to spread evenly without pushing it into the previous layer.
- Parchment Paper – You might have noticed from the photos that I used parchment paper to line my pan with. It can be helpful if you plan to pull the dessert out of the pan and scoot it onto a cutting board to cut slices. But I mostly do this for photos. You can still cut and serve it well straight from the pan.
More Layered Desserts
If you like this layered pistachio dessert, then you’ll also like these other variations:
- Blueberry Delight
- Strawberry Delight
- Chocolate Delight
- Cherry Delight
- Pineapple Delight
- Strawberry Pretzel Salad
- Peaches and Cream Dessert
Pistachio Dessert
This layered pistachio dessert recipe is beautiful and delicious with a cookie crust, creamy cheesecake, instant pudding, and real whipped cream.
Yields servings
Ingredients
Crust
- 11.2 ounces (317 g) shortbread cookies, about 21 cookies or 2 ½ cups crushed
- 4 Tablespoons (57 g) unsalted butter, melted
Cream Cheese
- 8 ounces (227 g) cream cheese, room temperature
- 1 cup (120 g) powdered sugar
Whipped Cream
- 2 cups (473 ml) heavy whipping cream, cold
- ½ cup (60 g) powdered sugar
Pudding
- 2 ¾ cups (651 ml) whole milk, cold
- 2 (3.4 ounce) (96 g) boxes instant pistachio pudding mix
Topping
- 2 to 4 Tablespoons chopped pistachios
Equipment
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- CRUST: Crush shortbread cookies with a food processor until fine crumbs. Combine crumbs with melted butter and press evenly into a 9×13-inch pan. Bake at 350˚F for 8-10 minutes, until crust is set and lightly golden. Place baked crust in freezer to chill.
- CREAM CHEESE: Using an electric hand mixer, beat the cream cheese and powdered sugar together in a large bowl until smooth. Set aside.
- WHIPPED CREAM: Whip the heavy cream and powdered sugar together in an electric stand mixer with the whisk attachment until stiff peaks.
- Add half of the whipped cream to the cream cheese mixture. Beat together with the electric hand mixer until fully combined. Set aside.
- PUDDING: In a large bowl, whisk together the milk and instant pudding mix until thickened.
- ASSEMBLY: Remove the crust from the freezer. Dollop, then spread the cream cheese layer evenly over the cooled crust. Next, dollop then spread the pistachio pudding evenly over the cream cheese layer. Lastly, dollop then spread the remaining whipped cream over the pudding layer.
- Cover the pan with plastic wrap and refrigerate the pistachio dessert for a minimum of 2 hours to overnight. Alternately freeze for 1 to 1.5 hours (no longer) if serving the same day. Top with chopped pistachios before serving.
Notes
- Keep fillings cold. When not in use, place the bowls of cream cheese, whipped cream, and pistachio pudding in the fridge to keep cold.
- Store leftovers covered in the fridge for up to 3-4 days.
- Cut with a hot, dry knife. Rinsing the knife in hot water and drying the knife between cuts for crisp slices.
- Do NOT freeze this dessert for long term storage. The pudding and whipped cream may weep (release liquid) after thawing and the creamy texture may be compromised.
- This is a great make-ahead dessert as the layers set better with more time in the fridge. Make it the day before for best results.
Nutrition
Serving: 1 slice | Calories: 284kcal | Carbohydrates: 18g | Protein: 4g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Cholesterol: 64mg | Sodium: 99mg | Sugar: 16g
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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