A delightful pistachio dessert is light, flavorful, and simple to make. It is perfect for a spring/summer brunch and can be paired with a sparkling mimosa. I first had this dessert last year at Paul’s mom’s Easter lunch and it has been one of my favorites ever since! Make this easy pistachio dessert that everyone will be sure to love!
The most important thing to remember when making this pistachio dessert is that it takes a little bit of time. It has different layers that must be prepared and cooled before moving on to the next. The dessert is best if able to be chilled overnight before serving.
Layer 1: Pistachio Dessert
Layer 1 is the crust which consists of flour, crushed walnuts/pecans, and butter. I crushed the walnuts in a ziplock bag and then mixed them in with the ingredients, spread it in a 9 x 13 baking pan, and baked for 15 minutes at 350 degrees.
One thing to note during this part is that the baking pan is ungreased due to the amount of butter in the mixture. Once the crust is finished baking, allow it to cool completely before putting the second layer on.
The second layer consists of cream cheese, confectioners sugar, and whipped cream. Mix these ingredients, put on crust, and refrigerate for one hour.
After refrigerating for one hour, mix 2 boxes of pistachio pudding with milk (we love Jell-O brand) and add to the dish. Lastly, top the dessert with whipped cream and crushed walnuts/pecans. Refrigerate overnight for best results.
As I mentioned in the beginning of this post, this dessert can be paired with a mimosa for the perfect brunch combination. Also, you may choose to cut the dessert into small, handheld size pieces to make it easier to handle.
We hope you enjoy!
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Layered Pistachio Dessert
Ingredients
- 2 cups flour
- 1 cup walnuts/pecans crushed
- 2 sticks butter melted
- 8 ounces cream cheese
- 1 cup confectioners sugar
- 1 cup whipped cream
- 2 boxes instant pistachio pudding mix
- 3 cups milk
Instructions
Crust – Layer 1
- Add the flour and crushed nuts to a mixing bowl.
- Melt the butter and add. Mix the ingredients and put in an ungreased 9 x 13 baking pan.
- Bake for 15 minutes at 350 degrees. Allow to cool completely.
Layer 2
- Mix the cream cheese and confectioners sugar together until blended well.
- Slowly add the whipped cream to the mixture.
- Pour the mixture onto the crust and refrigerate for one hour.
Layer 3
- Mix the 2 boxes of instant pistachio pudding with the milk.
- Pour onto the second layer.
Layer 4
- Top with leftover whipped cream and crushed nuts of your choice.
- Allow the dessert to refrigerate overnight before serving.
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