Ingredients
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1st Layer (Crust): 2 cups Graham Cracker Crumbs, ½ cup Shelled Pistachios, 10 tbsp Salted Butter (melted)
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2nd Layer (Cream): 8 oz Cream Cheese (room temp), 8 oz Whipped Topping (thawed), ½ cup Granulated Sugar
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3rd Layer (Pudding): 2 boxes (3.4 oz each) Pistachio Pudding Mix, 2 ½ cups Whole Milk
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4th Layer (Topping): 8 oz Whipped Topping (thawed), ¼ cup Shelled Pistachios (roughly chopped)
Instructions
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The Crust: Blend graham crumbs, ½ cup pistachios, and melted butter in a food processor for 30–40 seconds until clumpy. Press firmly into the bottom of a 9×13 dish. Freeze for 20 minutes.
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Cream Layer: In a bowl, beat the 8 oz whipped topping, cream cheese, and sugar with a hand mixer for 2–3 minutes until smooth. Spread evenly over the chilled crust and refrigerate.
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Pudding Layer: Whisk the pudding mixes and milk until thick and lump-free. Spread carefully over the cream cheese layer.
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Final Layer: Immediately spread the remaining 8 oz of whipped topping over the pudding.
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Set: Cover and refrigerate for at least 8 hours or overnight.
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Garnish: Just before serving, sprinkle the ¼ cup of chopped pistachios over the top.
Notes
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Texture Tip: The 8-hour chill time is essential for “marrying” the layers so the dessert can be sliced into clean squares.
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Salted vs. Unsalted: Using salted butter in the crust helps balance the sweetness of the pudding and whipped topping.
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Storage: Keep covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian