Ingredients:
Crust
- 2 cups graham cracker crumbs
- 10 tablespoons salted butter, melted
- 1/2 cup finely chopped shelled pistachios
Cream Cheese Layer
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 8 oz whipped topping
Pistachio Layer
- 2 boxes pistachio pudding mix
- 2 1/2 cups whole milk
Topping
- 1/4 cup chopped shelled pistachios
Instructions:
- Make the crust
In a bowl, combine graham cracker crumbs, melted butter, and 1/2 cup chopped pistachios. Press firmly into the bottom of a 9×13-inch baking dish. Chill for 10 minutes. - Prepare the cream cheese layer
Beat the cream cheese and sugar until smooth. Fold in the whipped topping. Spread evenly over the chilled crust. - Prepare the pudding layer
Whisk the pistachio pudding mix with the milk until thickened. Pour and spread evenly over the cream cheese layer. - Chill
Refrigerate for at least 2 hours, or until fully set. - Finish and serve
Sprinkle with the remaining chopped pistachios before serving.
Serving Tips
- Slice into squares for easy serving
- Serve well chilled for best texture
- Garnish with extra whipped topping if desired
Storage
- Store covered in the refrigerator for up to 4 days
- Do not freeze, as texture may change
Why You’ll Love This Dessert
- No baking required
- Creamy, layered texture
- Classic pistachio flavor
- Easy make-ahead dessert
- Perfect for crowds