Pistachio Pudding Dessert

This Pistachio Pudding Dessert is one of those tried and true, go-to potluck desserts because it's out of this world delicious, easy and you can make it ahead. It's a simple and delicious green dessert layered with whipped cream, cream cheese, and pistachio pudding on a nutty shortbread crust!

This pistachio pudding dessert recipe is great any time of the year for potlucks or family gatherings, but it's also the perfect dessert when you need a green dessert for a holiday like St. Patrick's Day! It pairs well with my Reuben Soup or this Turkey Reuben Panini.

🥘 Ingredient Notes

This pistachio lush layered dessert is naturally a green color so you don't need to add food coloring. For this pistachio dessert recipe you'll need the following simple ingredients:

• Pistachio instant pudding mix.Just use the dry mix and follow my directions. If you follow the directions on the box the pudding will be too runny.
• Butter. I use unsalted because I like to control the salt in my cooking and baking. The amount of salt in salted butter varies between brands.
• Ground pecans. You can grind up your own pecans in a coffee grinder. Or use ground almonds as a substitute
• Icing sugar. This is also known as 'powdered sugar' or 'confectioners sugar'.
• White chocolate. Use Baker's white chocolate baking squares, NOT white chocolate chips!
• Whipping cream. Make sure you use 33-36% fat.

*Please see recipe card for full list of ingredients and quantities.

📖 Variations & Substitutions

• Whipping cream: You can substitute whipped topping, but this will make it sweeter
• Topping: You can change it up! (use shaved toasted almonds, finely chopped pistachios or crushed pistachios, another chopped nut or chocolate shavings) and bring it to any potluck any time of year!
• White Chocolate: I add white chocolate because it gives it a really nice flavor that melds perfectly with pistachio. However, you can skip it if you don't have any or prefer not to use it.
• Ground Pecans. You can substitute ground almonds.
• Pistachio Pudding - you could use homemade pistachio pudding instead and enhance the green color with food coloring
• Milk - you can use whole milk, 2 % milk, or 1% milk.

🔪How to Make Pistachio Pudding Dessert

*Heads up: This green dessert recipe needs to be refrigerated for 3-4 hours or overnight.

PREP: Preheat oven to 350 degrees F/176 degrees C. Spray 9X13 baking pan with non-stick cooking spray.

MAKE THE CRUST/BASE: In a food processor, add ground pecans with butter, flour, and 2 Tblsp icing sugar and blend until it clings together (IMAGE 1). Press onto the bottom of the prepared pan (IMAGE 2). Bake for 12- 15 minutes or until lightly brown around the edges; let the crust cool completely (IMAGE 3).

MAKE THE PUDDING & CREAM CHEESE LAYERS: In a large bowl, beat pudding mixes and milk with an electric mixer on low speed for 30 seconds, then increase to medium speed for 2 minutes. Set aside and let stand until thickened for 5 minutes (IMAGE 4). Beat cream cheese, vanilla, and icing sugar in a medium bowl with an electric mixer until well blended (IMAGE 5).

MAKE THE WHIPPED CREAM LAYER: Melt white chocolate in the microwave on ½ power for about 40 seconds or until melted. Put back in for 10-second intervals if not melted, stirring between (IMAGE 6). Beat whipped cream to soft peaks (IMAGE 7), then add melted white chocolate(IMAGE 8) and beat to stiff peaks (IMAGE 9).

ASSEMBLE PISTACHIO DESSERT: Spread the cream cheese mixture gently over the cooled crust.* If the crust cracks a little, don't worry it's not a big deal (IMAGE 10). Pour pistachio pudding mix over the cream cheese layer (IMAGE 11). Cover the pudding layer with whipped cream by spreading gently, ensuring you keep the layers separate (IMAGE 12). Refrigerate for 3-4 hours or overnight. Garnish: Add sprinkles or nuts to the top of the dessert (IMAGE 13).

👪Serving size

This layered pistachio dessert recipe serves 18, but you can cut it in half (use a smaller pan) or double it (you'll need 2 pans). Simply click on the serving size in the recipe card, choose the number of servings you'd like, and the recipe amounts will adjust accordingly.

🌡️Storage

Refrigeration: If you don't have a dish with a lid for the easy pistachio dessert, cover it in plastic wrap and store this green dessert for up to 4 days in the fridge in an airtight container.

Freezing: You can freeze leftovers of this dessert in individual pieces- it makes an excellent frozen treat. Line a baking sheet with parchment paper and space individual pieces on a baking sheet at least 2 inches apart. Freeze flat and uncovered for 8 hours or overnight or until firm. Then wrap individual pieces in saran wrap and store in a large freezer bag or airtight container for up to 3 months. * Don't try to defrost it or the whipped cream will run and it will become a runny mess!

❔Recipe FAQ's