Pistachio Layered Dessert (Printer-Friendly)
Creamy pistachio pudding layered over a graham cracker crust, topped with whipped cream and optional nuts and coconut.
# The Ingredients You'll Need:
→ Crust
01 -
3 cups graham cracker crumbs
02 -
½ cup (1 stick) salted butter, melted
→ Cream Cheese Layer
03 -
16 ounces (2 blocks) cream cheese, softened to room temperature
04 -
1 cup powdered sugar
05 -
1 teaspoon vanilla extract
→ Pistachio Layer
06 -
2 (3.4 ounce) boxes instant pistachio pudding mix
07 -
3½ cups cold milk
→ Topping
08 -
8 ounces whipped topping, thawed (e.g., Cool Whip)
09 -
Chopped pecans (optional)
10 -
Sweetened coconut flakes (optional)
11 -
Mini marshmallows (optional)
# Step-by-Step Instructions:
01 -
Spray a 9x13-inch baking dish with nonstick cooking spray. In a large bowl, combine graham cracker crumbs and melted salted butter; stir until well mixed. Press the mixture evenly into the bottom of the baking dish. Place in the freezer while preparing the filling.
02 -
In a large bowl, whip softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
03 -
In a separate large bowl, whisk instant pistachio pudding mix with cold milk until thickened and set aside.
04 -
Spread the whipped cream cheese mixture evenly over the chilled graham cracker crust.
05 -
Evenly spread the pistachio pudding mixture over the cream cheese layer.
06 -
Spread the thawed whipped topping uniformly over the pistachio pudding layer.
07 -
Cover the dish and refrigerate for at least 4 hours or overnight to allow the layers to set.
08 -
Before serving, optionally sprinkle chopped pecans, sweetened coconut flakes, and mini marshmallows on top. Slice and serve chilled.
# Extra Tips:
01 -
Ensure cream cheese is softened to room temperature for a smoother layer. Chilling for a minimum of 4 hours enhances layer firmness.