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Layered Pistachio Dessert

This Layered Pistachio Dessert is a creamy, crunchy, and nutty treat that’s perfect for any occasion. Rich, refreshing, and utterly irresistible!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Keyword: Creamy, Easy, Layered, No-Bake, Pistachio
Servings: 8 servings

Ingredients

For the Crust

  • cup Butter softened
  • cup Pecans chopped
  • 1 cup All-purpose flour
  • cup Powdered sugar

For the Cream Cheese Layer

  • 8 ounces Cream cheese softened
  • 1 cup Powdered sugar
  • 1 teaspoon Vanilla
  • 8 ounces Whipped Topping

For the Pistachio Filling

  • 2 cans Evaporated Milk 12 oz each
  • 2 boxes Instant pistachio pudding mix 3.4 ounce each
  • 8 ounces Whipped Topping

For the Topping Garnish

  • 1/4 cup Chopped Shelled pistachios
  • 1/4 cup Chopped pecans

Instructions

Prepare the Crust

  • In a medium mixing bowl, combine the softened butter, chopped pecans, all-purpose flour, and powdered sugar. Mix until the mixture resembles coarse crumbs.
  • Press this mixture firmly into the bottom of a 9x13 inch baking dish to form a crust.
  • Bake at 350°F (175°C) for 15 minutes, then remove and let it cool completely.

Make the Cream Cheese Layer

  • In another mixing bowl, beat the softened cream cheese with 1 cup of powdered sugar and vanilla until smooth and creamy.
  • Fold in 8 ounces of whipped topping until well combined.
  • Spread this mixture evenly over the cooled crust.

Prepare the Pistachio Filling

  • In a large bowl, combine evaporated milk and instant pistachio pudding mix. Whisk together until the mixture thickens, about 2 minutes.
  • Gently fold in another 8 ounces of whipped topping until smooth.
  • Pour this pistachio filling over the cream cheese layer and spread evenly.

Add the Final Touches

  • Top the dessert with the remaining whipped topping, spreading it evenly.
  • Garnish with chopped shelled pistachios and pecans for a delightful crunch.
  • Cover the dessert with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Equipment

  • Mixing Bowls
  • Electric Mixer
  • 9x13 inch Baking Dish
  • Spatula
  • Measuring Cups and Spoons

Notes

  • Use dairy-free substitutes to make this dessert suitable for lactose intolerant or vegan diets.
  • Press the crust firmly to ensure it holds the layers together well.
  • Refrigerate the dessert overnight to allow the layers to set perfectly.
  • Try experimenting with different pudding flavors like vanilla or chocolate for a twist.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.