Easy Pistachio Pudding Dessert (4 Layers, 20 Minutes Prep)

This pistachio pudding dessert is the one I make when I need a sweet treat for a crowd and do not want to spend all day in the kitchen. It has a buttery nut crust, a sweet cream cheese layer, a thick layer of pistachio pudding and a fluffy whipped topping. Every time I bring it to a family dinner or a holiday party, someone asks me for the recipe before the pan is even empty.

Quick answer: To make pistachio pudding dessert, press a butter and flour crust into a 9×13 inch pan and bake it for about 15 minutes. Once cool, spread on a cream cheese layer, then a layer of instant pistachio pudding made with cold milk, and top it with whipped cream and chopped pistachios. Chill for at least 4 hours before slicing.

You might also know this dessert as pistachio delight, pistachio lush or pistachio dream. Whatever you call it, it is creamy, light and so easy.

Why You Will Love This Pistachio Dessert?

• It is almost no bake. The oven is only on for about 15 minutes for the crust. The rest is just mixing and layering.
• It feeds a crowd. One 9×13 inch pan gives you 12 to 15 good sized squares.
• You make it ahead. It actually needs time in the fridge, which makes it great for parties and holidays.
• It looks pretty. That soft green color always gets attention on the dessert table, especially at Easter and Christmas.
• It is not too heavy. The whipped layers keep it light, even though it tastes rich.

Ingredients

You will need a 9×13 inch (23×33 cm) baking dish.

Layer 1: Pistachio crust

• 1½ cups (190g) all purpose flour (plain flour)
• ¾ cup (170g) butter, melted
• ½ cup (60g) shelled pistachios, finely chopped
• 2 tbsp sugar

Layer 2: Cream cheese layer

• 8 oz (225g) cream cheese, softened
• 1 cup (120g) powdered sugar (icing sugar)
• 1 cup (about 75g) whipped topping or whipped cream

Layer 3: Pistachio pudding layer

• 2 boxes (3.4 oz / 96g each) instant pistachio pudding mix
• 3 cups (720 ml) cold whole milk

Layer 4: Topping

• 3 cups (about 225g) whipped topping or whipped cream
• ¼ cup (30g) chopped pistachios for the top

Whipped topping note: One 16 oz (450g) tub of Cool Whip covers both the cream cheese layer and the topping. If you want to use fresh cream, whip 2½ cups (600 ml) of cold heavy cream (double cream) with ⅓ cup (40g) powdered sugar until stiff peaks form. Use 1 cup in the cream cheese layer and the rest on top.

How to Make Pistachio Pudding Dessert?

Step 1: Bake the crust

Heat your oven to 350°F (175°C). In a bowl, mix the flour, melted butter, chopped pistachios and sugar until it looks like wet sand. Press it firmly into the bottom of your baking dish. I use the bottom of a measuring cup to get it flat and even.

Bake for 15 to 20 minutes, until the edges turn light golden. Let it cool completely. This takes about 30 minutes on the counter, or 15 minutes in the fridge. If the crust is warm, the next layer will melt.

Step 2: Make the cream cheese layer

Beat the soft cream cheese and powdered sugar together until smooth, about 2 minutes. Gently fold in 1 cup of whipped topping with a spatula. Spread it evenly over the cooled crust.

Step 3: Make the pudding layer

Whisk the pudding mix and cold milk together for about 2 minutes. It will start to thicken fast. Let it sit for 5 minutes so it sets a little, then spread it over the cream cheese layer.

My tip: Drop spoonfuls of pudding all over the cream cheese layer first, then gently spread them together. This stops the layers from mixing.

Step 4: Add the topping

Spread the rest of the whipped topping over the pudding. Sprinkle the chopped pistachios on top.

Step 5: Chill

Cover the dish and refrigerate for at least 4 hours, or overnight. This lets the layers set so you get clean slices. When you are ready to serve, cut it with a sharp knife, wiping the blade between cuts.

Step	Time
Prep	20 minutes
Bake the crust	15 to 20 minutes
Cool the crust	15 to 30 minutes
Chill	At least 4 hours

Can You Find Pistachio Pudding in the UK?

Instant pistachio pudding mix is easy to find in US grocery stores, but it can be hard to spot in the UK. Here is what I suggest if you cannot get it:

• Order it online. Most big online shops and American food stores sell US pudding mixes.
• Make your own version. Use 2 packs of instant vanilla pudding or custard mix that sets with cold milk. Whisk in 3 tbsp of pistachio cream or pistachio paste and 1 to 2 drops of green food coloring.
• Use the right milk. Stick with whole milk (full fat). Instant pudding does not set well with skimmed milk or most plant milks.

Easy Variations to Try

This dessert is very forgiving, so it is fun to play with. Here are some versions I have made:

1. No bake crust. Skip the oven completely. Mix 2 cups (200g) of crushed graham crackers or digestive biscuits with ½ cup (115g) melted butter. Press it into the pan and chill for 20 minutes.
2. Chocolate cookie crust. Use crushed Oreos with melted butter. The chocolate and pistachio taste amazing together.
3. Chocolate layer. Add a thin layer of instant chocolate pudding between the pistachio pudding and the topping.
4. Dessert cups. Layer everything in small clear cups or jars. These are great for parties because no one has to cut slices.
5. Pistachio fluff (Watergate salad). Want something even easier? Mix 1 box of pistachio pudding mix with a 20 oz (565g) can of crushed pineapple (juice included), 1 cup (50g) mini marshmallows and 8 oz (225g) whipped topping. Chill for 1 hour.
6. Holiday version. Add a few chopped maraschino cherries on top for Christmas colors.

Tips for the Best Results

• Soften the cream cheese properly. Leave it out for about 1 hour. Cold cream cheese gives you lumps that will not go away.
• Use very cold milk. Instant pudding sets best with milk straight from the fridge.
• Let every layer settle. A few minutes between layers helps keep them neat.
• Chill it longer if you can. Overnight gives the cleanest slices.
• Toast the nuts. Toasting the pistachios in a dry pan for 3 minutes makes the flavor much stronger.

How to Store Pistachio Pudding Dessert?

Fridge: Cover it tightly with plastic wrap (cling film) or a lid. It keeps for 4 to 5 days. The crust gets a little softer each day, but it still tastes great.

Freezer: You can freeze it for up to 1 month. Freeze the whole pan, or cut it into squares and wrap each one. Thaw in the fridge overnight. Some people like it half frozen, like an ice cream cake.

When to Serve This Dessert?

I keep this recipe in my back pocket for all kinds of get togethers. It works so well because you make it the day before and just pull it out of the fridge. Here are the times I make it most:

• Holiday dinners. The green color fits right in at Christmas and St. Patrick’s Day, and it looks lovely on an Easter table.
• Potlucks and church suppers. It travels well in a covered dish, as long as you keep it cool.
• Summer BBQs. A cold, creamy dessert is perfect after grilled food on a hot day.
• Baby showers and birthdays. Cut it into small squares and serve it on a platter.
• Sunday family dinner. Honestly, it does not need a special reason.

If you are taking it somewhere, carry it in a cooler bag with an ice pack. Try not to leave it out of the fridge for more than 2 hours, because of the dairy.

Pistachio Pudding Dessert FAQs

How far ahead can I make a pistachio pudding dessert?

You can make it up to 2 days ahead. Add the chopped pistachios on top just before serving so they stay crunchy.

Why is my pudding layer runny?

The most common reasons are using cook and serve pudding instead of instant, using low fat or plant milk, or not whisking long enough. Whisk for a full 2 minutes with cold whole milk.

What does pistachio pudding taste like?

It tastes sweet and creamy with a mild nutty flavor, a bit like almond and vanilla together. It is not strong, which is why most kids like it.

Does pistachio pudding mix contain real pistachios?

Many brands use pistachio flavoring and include small pieces of real nuts. Always check the label if you are baking for someone with a nut allergy.

Can I use a different size pan?

Yes. An 8×8 inch (20×20 cm) pan works with half the recipe. For a 9×13 inch pan, stick with the full amounts above.

Is this the same as pistachio delight?

Yes. Pistachio delight, pistachio lush, pistachio dream and pistachio layered dessert are all names for this same kind of recipe.

Final Thoughts

If you need an easy dessert that looks special without much work, this is the one. The buttery crust, the creamy middle and the soft whipped top are just so good together. Make it the night before your next dinner party and enjoy how relaxed you feel when your dessert is already done.