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This Pistachio Pudding Dessert has a nutty shortbread crust, sweetened cream cheese and pistachio pudding layers, and is topped with whipped cream!

One of the easiest and possibly best dessert recipes to make, this layered pistachio dessert is a never-fail, true treat. This delicious torte is always a favorite whether I bring it to a potluck, picnic, or family gathering. There is rarely any leftovers, but if there is, that one piece makes a great breakfast or snack!

The different layers in this pistachio pudding dessert have a perfect balance of textures and flavors. There is the crunchy crust, thick and sweet cream cheese, creamy pudding, and fluffy whipped cream. With a slightly nutty flavored crust, topped with the cream cheese icing, then pistachio pudding, and finally the sweet vanilla whipped cream, the flavors compliment each other perfectly.

Pistachio Pudding Dessert is also called Lush dessert or dessert lasagne. These desserts are basically layers of no bake cheesecake, pudding of some sort, and whipped cream on a cookie or graham crust.

History of Instant Puddings

Jell-O first unveiled instant pudding in the 1950s. At that time, they advertised it as a “busy day dessert”. Instant Pistachio pudding was first made by Kraft foods in 1975. This pudding is used as an ingredient for cakes, pies, muffins, salads, icing, and Watergate Salad. Or, it can be eaten plain as a delicious tasting pudding.

Ingredients of Pistachio Pudding Dessert

Crust

• All purpose flour
• Butter, I always use salted butter for this recipe.
• Toasted almonds: Toasting the almonds gives the extra tasty touch to the crust.

Filling for Pistachio Pudding Dessert

• Cream cheese, softened.
• Icing sugar, also called powdered sugar.
• Instant pistachio pudding, you will use 2 boxes for this recipe.
• Milk, for the pudding layer.
• Whipping cream, sugar, and vanilla for the whipped cream topping.
• Toasted slivered almonds to sprinkle on the top.

How to make Pistachio Pudding Dessert

For the crust

1.In a small frying pan, on medium heat, toast the slivered almonds. Stir often until light brown, then remove from the heat.

2.Chop the toasted almonds, not too fine.

3.In a small bowl, cut the butter into the flour and chopped nuts until crumbly.

4.Press into a greased 9×13 inch pan.

5.Bake at 350°F for 15 minutes. Then cool completely.

For the rest of the layers

1.Mix the softened cream cheese with the icing sugar until well blended. This will be quite thick.

2.Spread over the shortbread crust. I place small dollops on the crust, then gently spread with a small spatula.

3.Whisk the pudding with the milk for 2 minutes. Immediately pour over the cream cheese layer.

4.Chill a few minutes to firm.

5.Whip the whipping cream, granulated sugar, and vanilla until stiff.

6.Spread the whipped cream over the pudding layer.

7.Sprinkle the remaining toasted slivered almonds on the top.

8.Chill a few hours before serving for easier cutting.

Why you will love Pistachio Pudding Dessert

• This dessert is large enough for a big family or to take to a potluck.
• Can be made ahead.
• Simple and quick recipe.
• Very beautiful dessert with the layers of green and white.
• Tastes so super scrumptious!!

Pistachio Pudding Dessert

The different layers in this pistachio pudding dessert have a perfect balance of textures and flavors. There is the crunchy crust, thick and sweet cream cheese, creamy pudding, and fluffy whipped cream. With a slightly nutty flavored crust, topped with the cream cheese icing, then pistachio pudding and finally the sweet vanilla whipped cream, the flavors compliment each other perfectly.

Author:RebekahCooking Method:Baked, MixedCuisine:AmericanCourses:Dessert, SnackRecipe Keys:HomemadeSweets

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Prep Time20 minsCook Time15 minsTotal Time35 minsDifficulty:BeginnerServings:15Calories:319Best Season:Summer

Ingredients

Servings

Crust

• 1 cup all purpose flour
• ¹⁄₂ cup butter (softened)
• ³⁄₄ cup slivered almonds

Filling

• 8 oz Cream Cheese (softened)
• 1 cup icing sugar
• 2 package Instant pistachio pudding
• 3 cup milk
• 1 cup whipping cream
• 4 tbsp granulated sugar
• 1 tsp vanilla
• ¹⁄₄ cup slivered almonds (chopped)

Instructions

Video

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For the Crust

1. In a small frying pan, on medium heat, toast the slivered almonds. Stir often until light brown, then remove from the heat.

   

2. Chop the toasted almonds, not too fine.

   

3. In a small bowl, cut the butter into the flour and chopped nuts until crumbly.

   

4. Press into a greased 9x13 inch pan.

5. Bake at 350°F for 15 minutes, then cool completely.

Filling

1. Mix the softened cream cheese with the icing sugar until well blended. This will be quite thick.

   

2. Spread over the shortbread crust. I place small dollops on the crust, then gently spread with a small spatula.

   

3. Whisk the pudding with the milk for 2 minutes. Immediately pour over the cream cheese layer.

   Chill a few minutes to firm.

   

4. Whip the whipping cream, granulated sugar, and vanilla until stiff.
   Spread the whipped cream over the pudding layer.

   

5. Sprinkle the remaining toasted slivered almonds on the top.

   Chill for a few hours before cutting.

   

Nutrition Facts

Servings 15

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Amount Per Serving

Calories 319kcal

Calories from Fat 170kcal

% Daily Value *

Total Fat 19.4g30%

Saturated Fat 11g56%

Trans Fat 0.3g

Cholesterol 56mg19%

Sodium 334mg14%

Potassium 138mg4%

Total Carbohydrate 33g11%

Dietary Fiber 0.7g3%

Sugars 26g

Protein 4.8g10%

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Vitamin A 29 IU

Calcium 10 mg

Vitamin E 10 IU

Riboflavin 21 mg

Vitamin B12 15 mcg

Phosphorus 27 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The cream cheee layer can be hard to spread. I use a butter knife or small spatula and place small dollops over the crust, then gently spread it.

You can use coolwhip instead of the whipped cream if you prefer.

Make sure to toast the almonds for the crust and top, they taste so much yummier!

Pour the pudding layer on top of the cream cheese right away, then let it set up.