This layered pistachio dessert is a retro favorite made with a buttery shortbread crust, creamy cheesecake layer and fluffy pistachio pudding. It’s make ahead friendly and always a delicious hit at potlucks and holidays.

A slice of layered pistachio dessert on a white plate showing creamy filling, shortbread crust and topped with pistachios.

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Layered Pistachio Pudding Dessert

Of all the no-bake desserts to choose from, creamy layered pudding desserts are a favorite in my house. Recipes like my chocolate lasagna and strawberry lasagna are classic old-fashioned favorites that never fail to please a crowd!

This layered pistachio dessert is a creamy treat made with a buttery shortbread crust, tangy cheesecake filling, pistachio pudding, and Cool Whip topping. It’s a classic pistachio lush perfect for springtime holidays like St. Patrick’s Day, Easter or Mother’s day!

Ingredient Notes

Ingredients for pistachio pudding dessert, including shortbread cookies, cream cheese, pistachio pudding mix, Cool Whip, and chopped pistachios.

Find the full printable recipe with specific measurements below.

  • Shortbread cookies: These cookies form the base. Buy store-bought or make my classic shortbread cookies. Pecan sandies are also great to use!
  • Ground pistachios: I buy unsalted shelled pistachios. If you can’t find the shelled kind, you can shell them yourself.
  • Softened cream cheese: Use brick-style cream cheese the spreadable kind in a tub is too watery.
  • Cool Whip: Make sure you thaw the Cool Whip before using it. If you prefer a homemade cool whip, it is fairly easy to make. You could also use homemade whipped cream for the top, but I would stick to sturdier Cool Whip for the filling.
  • Pistachio instant pudding: Instant pistachio pudding mix adds sweet nutty flavor plus the signature green color. Do not use the cook-and-serve pudding.
  • Milk: Whole milk will give you a creamier pudding, but 2% or even 1% will work.

How to Make Layered Pistachio Dessert

Pulse shortbread cookies and pistachios in a food processor. Add melted butter and press the mixture into a 9×13-inch dish to form a sturdy base. Chill 5–10 minutes or until firm.

Shortbread cookie crust base in a pan for pistachio pudding layered dessert.

Beat cream cheese with an electric mixer until smooth and fluffy. Mix in powdered sugar, then gently fold in Cool Whip. Spread over chilled crust and refrigerate for 10 minutes.

Cheesecake layer being smoothed over shortbread crust.

Whisk the pistachio pudding mix and milk together until thick. Gently spread pudding mixture over cream cheese layer. Place dish back into the fridge for another 10 minutes.

Pistachio pudding being spread over cheesecake layer in a baking dish.

Spread the remaining Cool Whip on top and sprinkle with chopped pistachios. Chill pistachio pudding dessert for 2 to 3 hours before serving.

Layered pistachio dessert in a glass baking dish, displaying distinct layers of crust, cheesecake, pistachio pudding, and whipped topping, sprinkled with chopped pistachios.

Recipe Tips

  • Crust swap: Use another cookie of choice or try an golden Oreo crust or a graham cracker crust.
  • More green. The pudding layer is a pastel color, but if you want to intensify the greenness, add a drop or two of green food coloring to the milk.
  • Adhere to chill time. Take the time to chill each of the layers in the pistachio lush dessert. The chilling time keeps each layer distinct so they don’t run together.
  • How to cut. If you want clean slices where you can see the individual layers, wipe off the blade of the knife after each cut.
Slice of pistachio layered dessert with shortbread crust, cheesecake filling, pistachio pudding, and whipped topping, garnished with chopped pistachios.

If you love pistachio pudding desserts, add this to your list too: pistachio bread, pistachio cookies recipes and this recipe for watergate salad.

More Layered Dessert Recipes

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A slice of layered pistachio dessert on a white plate showing creamy filling, shortbread crust and topped with pistachios.

Layered Pistachio Dessert

5 from 13 votes
Recipe by: Jamielyn Nye
Prep Time: 35 minutes
Chill Time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 18
This layered pistachio dessert is a retro favorite made with a buttery shortbread crust, creamy cheesecake layer and fluffy pistachio pudding. A classic dessert that crowds love!
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Video

Ingredients 

Crust

  • 20 shortbread cookies , (11-ounce package)
  • ¼ cup shelled pistachios
  • 4 Tablespoons salted butter , melted

Cream Cheese Layer

  • 1 (8-ounce) package cream cheese , softened
  • ½ cup powdered sugar
  • 1 cup Cool Whip , thawed

Pistachio Layer

  • 2 (3.9-ounce) packages dry pistachio instant pudding
  • 2 ½ cups cold milk

Topping

  • 2-3 cups Cool Whip , thawed, or whipped cream
  • ¼ cup shelled pistachios , crushed

Instructions

Crust

  • In a food processor or blender, pulse 20 cookies and 1/4 pistachios into fine crumbs. Add 4 Tablespoons melted butter and mix until combined and mixture sticks together when pressed between your fingers. Add an additional Tablespoon butter if needed to help the crumbs come together. Press mixture into the bottom of a 9×13-inch baking dish and place in the freezer or the refrigerator 5 minutes.

Cream Cheese Layer

  • In a medium bowl, whip 8 ounces cream cheese with an electric mixer until fluffy. Add in 1/2 cup powdered sugar and mix until combined. Fold in 1 cup Cool Whip. Gently spread the mixture evenly over the crust. Place in the freezer or fridge 10 minutes.

Pistachio Layer

  • In a separate medium bowl, whisk the pudding and 2 1/2 cups milk together until thick. Once thickened, spread evenly over the top of the cream cheese layer. Place back in the fridge for another 10 minutes to allow the pudding to set.

Topping

  • Once pudding has set, spread the remaining Cool Whip on top and sprinkle with chopped pistachios. Chill 2 to 3 hours. Slice just before serving and enjoy while cold.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Pudding: Make sure it’s the instant pudding. Do not use the cook and serve variation or follow the ingredients/instructions on the box. 
Cool Whip: If you prefer a homemade cool whip, it is fairly easy to make. For the top layer you could also use homemade whipped cream, if preferred. 
Make ahead: This dessert can easily be made 24 hours in advance. The crust will get softer the longer the pudding sits, so I don’t like to prep it more than 48 hours in advance. 
Store: Cover baking dish with plastic wrap and store in the refrigerator for up to 3 days. Do not freeze.

Nutrition

Serving: 1slice, Calories: 146kcal, Carbohydrates: 13g, Protein: 3g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 19mg, Sodium: 92mg, Potassium: 95mg, Fiber: 0.4g, Sugar: 8g, Vitamin A: 261IU, Vitamin C: 0.1mg, Calcium: 55mg, Iron: 0.4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.