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Pistachio Layered Dessert Recipe

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4.4 from 1 review

  • Author: Sara
  • Total Time: 3 hours 30 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Pistachio Layered Dessert is a delightful no-bake treat featuring a crunchy pecan shortbread cookie crust, a creamy sweetened cream cheese layer, a luscious pistachio pudding middle, and fluffy whipped topping, all garnished with crushed pistachios for an added nutty crunch. Perfect for making ahead and serving chilled, this dessert combines rich textures and flavors for a crowd-pleasing finish.

Ingredients

Crust

  • 11 ounce package of pecan shortbread cookies (approximately 20 cookies)
  • 4 tablespoons salted butter, melted

Cream Cheese Layer

  • 8 ounce package of cream cheese, room temperature
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 cup whipped topping or homemade whipped cream

Pudding Layer

  • 2 3.4-ounce packages of pistachio instant pudding mix
  • 2½ cups whole milk

Topping and Garnish

  • 3 cups whipped topping or homemade whipped cream
  • ¼ cup shelled pistachios, crushed

Instructions

  1. Crush the Cookies: Place the pecan shortbread cookies in a sealable bag. Using a rolling pin, crush the cookies into fine crumbs. Alternatively, pulse the cookies in a food processor or blender until finely ground.
  2. Prepare the Crust: Mix the melted salted butter with the cookie crumbs until well combined. Press this mixture evenly into the bottom of a 9×13-inch baking dish creating a firm crust layer. Chill the crust in the refrigerator or freezer to set while preparing the next layer.
  3. Make the Cream Cheese Layer: Using a hand or stand mixer, beat the room temperature cream cheese with powdered sugar and vanilla extract until light and fluffy. Gently fold in 1 cup of whipped topping until just combined to maintain a creamy texture.
  4. Assemble the Cream Cheese Layer: Spread the cream cheese mixture evenly over the chilled shortbread crust. Return the dish to the refrigerator or freezer to chill while preparing the pudding layer.
  5. Prepare the Pudding Layer: In a large bowl, whisk together the pistachio instant pudding mixes and whole milk. Continue whisking for about two minutes until the pudding mixture thickens.
  6. Assemble the Pudding Layer: Evenly spread the thickened pudding over the cream cheese layer. Chill the assembled layers in the refrigerator or freezer for at least five minutes to allow the pudding to set before adding the final topping.
  7. Add the Whipped Topping: Spread the remaining 3 cups of whipped topping over the set pudding layer, creating a light and fluffy top layer. Cover the dessert dish with plastic wrap or a lid.
  8. Chill the Dessert: Refrigerate the layered dessert for at least 3 hours to ensure all layers are properly chilled and flavors meld together.
  9. Serve: Use a sharp knife to cut clean slices, wiping the blade after each cut for neat layers. Use a serving spatula to gently lift each serving from the dish.
  10. Garnish: Before serving, sprinkle the top with crushed shelled pistachios, adding a crunchy and colorful garnish.

Notes

  • For a lighter version, use reduced-fat cream cheese and low-fat milk.
  • Homemade whipped cream can be used instead of store-bought whipped topping for a fresher taste.
  • Make sure to chill the crust and layers properly for clean slicing and best texture.
  • This dessert can be made a day ahead and refrigerated, making it perfect for parties and gatherings.
  • To crush cookies easily without a rolling pin, place them in a sturdy plastic bag and use the bottom of a heavy glass.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sarabaking.com/pistachio-layered-dessert-recipe/