This pistachio dessert is cool, creamy and a family favorite! Made with layers of shortbread crust, cheesecake, pistachio pudding and whipped topping, it's simple and delicious!
In a food processor or blender, pulse cookies and pistachios into fine crumbs. Add melted butter and mix until combined and will stick 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 9x13-inch baking dish and place in the freezer or the refrigerator 5 minutes.
Cream Cheese Layer
In a medium bowl, whip the cream cheese with an electric mixer until fluffy. Add in the powdered sugar and mix until combined. Fold in the 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 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.
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. You can also make the crust and then keep the layers in separate bowls until you are ready to assemble.