Description
This pistachio dessert is a beautifully layered treat with a buttery crust, creamy cheesecake layer, smooth pistachio pudding, and fresh whipped cream. It’s a nostalgic, nutty delight perfect for holidays and family gatherings.
Ingredients
For the Crust:
- 11.2 ounces shortbread cookies (about 21 cookies), crushed
- 4 tablespoons unsalted butter, melted
For the Cream Cheese Layer:
- 8 ounces cream cheese, room temperature
- 1 cup powdered sugar
For the Whipped Cream:
- 2 cups heavy whipping cream, cold
- ½ cup powdered sugar
For the Pistachio Pudding Layer:
- 2 ¾ cups whole milk, cold
- 2 (3.4-ounce) boxes instant pistachio pudding mix
For the Topping:
- 2 to 4 tablespoons chopped pistachios
Instructions
- Prepare the Crust:
- Crush shortbread cookies into fine crumbs and mix with melted butter.
- Press into a 9×13-inch pan and bake at 350°F for 8-10 minutes. Let cool and freeze until firm.
- Make the Cream Cheese Layer:
- Beat cream cheese and powdered sugar until smooth.
- Whip the Cream:
- Beat heavy whipping cream and powdered sugar until stiff peaks form.
- Assemble the Layers:
- Mix half of the whipped cream into the cream cheese mixture and spread over the crust.
- Prepare the Pistachio Pudding:
- Whisk milk and pistachio pudding mix until thickened. Spread over the cream cheese layer.
- Final Layer & Chill:
- Spread the remaining whipped cream over the pudding layer.
- Refrigerate for at least 2 hours before serving.
- Garnish & Serve:
- Sprinkle chopped pistachios on top before serving.
Notes
- Store in the refrigerator for up to 3-4 days.
- For extra texture, mix crushed pistachios into the pudding layer.
- Use a hot knife for clean slices.
- For a lighter version, use low-fat cream cheese and sugar-free pudding mix.
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American