Go Back
A layered Pistachio Lush dessert in a square glass, featuring a nutty crust, creamy layers, and a topping of chopped pistachios.

Decadent Layered Pistachio Dessert

This stunning layered pistachio dessert features a buttery shortbread crust, a creamy cheesecake filling, a vibrant pistachio pudding layer, and a light whipped topping, all garnished with chopped pistachios. It's an easy-to-make, show-stopping treat perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Shortbread Crust
  • 1.5 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 1 cup unsalted butter melted (2 sticks)
  • 1 pinch salt
For the Cream Cheese Layer
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 cup whipped topping thawed (e.g., Cool Whip)
For the Pistachio Pudding Layer
  • 2 instant pistachio pudding mix 3.4 oz packages
  • 3 cups cold milk whole or 2%
For the Whipped Topping
  • 12 oz whipped topping thawed (e.g., Cool Whip)
For Garnish
  • 0.5 cup shelled pistachios chopped

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • Electric mixer (handheld or stand)
  • Spatula
  • Measuring cups and spoons

Method
 

Prepare the Shortbread Crust
  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, combine flour, granulated sugar, and salt. Pour in the melted butter and mix until crumbs form and the mixture is well combined.
  3. Press the mixture evenly into the bottom of a 9x13 inch baking dish.
  4. Bake for 15-18 minutes, or until the edges are lightly golden. Let cool completely on a wire rack.
Prepare the Cream Cheese Layer
  1. In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy.
  2. Gradually add powdered sugar and continue beating until light and fluffy.
  3. Gently fold in 1 cup of thawed whipped topping until just combined.
  4. Once the crust is completely cool, spread the cream cheese mixture evenly over the crust.
Prepare the Pistachio Pudding Layer
  1. In a separate large mixing bowl, whisk together the instant pistachio pudding mixes and cold milk for 2-3 minutes, or until the mixture begins to thicken.
  2. Allow the pudding to sit for 5 minutes to fully set.
  3. Carefully spread the thickened pistachio pudding evenly over the cream cheese layer.
Assemble the Dessert
  1. Spread the remaining 12 oz of thawed whipped topping over the pistachio pudding layer, creating a smooth, even top.
  2. Sprinkle the chopped pistachios over the whipped topping for garnish.
  3. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving to allow the layers to set.
Serve
  1. Cut into squares and serve chilled.

Notes

For best results, ensure the cream cheese is at room temperature before beating to prevent lumps. Chilling time is crucial for the dessert to set properly and for the flavors to meld beautifully; do not rush this step. This dessert can be made a day in advance. Store leftovers covered in the refrigerator for up to 3-4 days. For an extra touch, you can toast the chopped pistachios lightly before garnishing to enhance their flavor.