Layered Pistachio Dessert

This layered pistachio dessert is made with a shortbread crust, creamy cheesecake filling, pistachio pudding and whipped topping. It's a crowd-pleasing sweet treat!

Prep Time: 35

Chill Time: 2

Total Time: 2 35

Servings:

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 9x13-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.

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.

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