Layered Pistachio Pudding Dessert

Cake server removing a piece of pistachio pudding dessert from the corner of the layered dessert.

Layered Pistachio Pudding Dessert

Cool, creamy, and full of nutty pistachio flavor, this Layered Pistachio Pudding Dessert is both delicious and beautiful! This is one simple dessert that your family will ask for again and again.

Prep Time 45

Chill Time 6

Total Time 6 45

Servings servings

Ingredients

For the Crust

½ cup shelled pistachios very finely chopped
1 ¼ cups all-purpose flour
3 tablespoons granulated sugar
½ cup unsalted butter room temperature

For the Cream Cheese Layer

8 ounces cream cheese room temperature
1 cup powdered sugar
1 ½ teaspoons vanilla extract
8 ounces frozen whipped topping Cool Whip or TruWhip, thawed

For the Pudding Layer

2 (3.4 ounce) packages instant pistachio pudding mix
2 ½ cups whole milk

For the Topping

8 ounces frozen whipped topping Cool Whip or TruWhip, thawed
¼ cup finely chopped pistachios

US Customary - Metric

Instructions

Preheat oven to 350°F. Spray a 9x13-inch pan with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, combine the finely chopped pistachios, flour, granulated sugar and butter. Beat on low speed until you have a crumbly dough. If you do not have a stand mixer, you can use two forks or a pastry blender to incorporate the butter into the flour mixture. Evenly press the dough into the prepared pan. Bake in preheated oven for 12-15 minutes. Allow the crust to cool completely before proceeding with the following layers.
½ cup shelled pistachios, 1 ¼ cups all-purpose flour, 3 tablespoons granulated sugar, ½ cup unsalted butter
Once the crust layer has cooled completely, prepare the cream cheese layer by beating the cream cheese, powdered sugar and vanilla until smooth and creamy. Use a rubber spatula to fold in (1) 8-ounce container of whipped topping. Evenly spread the cream cheese mixture on top of the crust.
8 ounces cream cheese, 1 cup powdered sugar, 1 ½ teaspoons vanilla extract, 8 ounces frozen whipped topping
Next, whisk together the pudding mixes and milk and allow the mixture to thicken for about 5 minutes before spreading on top of the cream cheese layer.
2 (3.4 ounce) packages instant pistachio pudding mix, 2 ½ cups whole milk
Finally, top with (1) 8-ounce container of whipped topping. Refrigerate for at least 6 hours.
8 ounces frozen whipped topping
Just before serving, sprinkle with the finely chopped pistachios.
¼ cup finely chopped pistachios

Notes

Store covered in the refrigerator for up to 3 days. I do not recommend freezing as this can cause the cream cheese layer to split.