Pistachio Lush

This no-bake Pistachio Lush dessert is perfect for potlucks, holidays and entertaining. This pistachio pudding layered dessert combines cream cheese, whipped cream, and of course pistachio pudding for an easy dessert option everyone will rave about.

We love pistachio desserts, and while our pistachio poke cake is at the top of our list, this delicious one pan dessert is right up there with it! 

 

Pistachio Lush Recipe

If you’re looking for an easy potluck recipe, this pistachio lush is it. Layers of delicious cheesecake, creamy pudding, and pillowy whipped cream are hard to resist. Your guests will thank you and be asking for the recipe. So be sure to print extra copies!

RELATED: you might also like this recipe – Pistachio Cake

Ingredients to Make Pistachio Lush

Here’s where I like to give you tips and recommendations about the different ingredients used. I also try to answer questions about substitutions. You will find the full list of ingredients with measurements in the printable recipe card at the end of this post. 

• Our old recipe had a different crust, but since this is an easy dessert we’ve switched to a graham cracker crumb crust instead.
• You’ll need melted butter that’s been cooled slightly, I use unsalted, but salted works too.
• To make the cheesecake layer you will need cream cheese, milk, and regular granulated white sugar.
• While we use Cool Whip to make it easier, you could substitute with fresh whipped heavy cream.
• Be sure that you use instant pistachio pudding mix, not cook and serve.
• Decorating the top is optional but pretty! You can use bottled chocolate syrup and crushed pistachios.

NOTE: Put two tablespoons of pistachios in a sandwich bag and beat with a meat mallet. You don’t want “dust”, but smallish chopped pieces. I used a tablespoon to sprinkle over the whole dessert.

Helpful kitchen tools

• Casserole Dish
• Food processor
• Measuring cups and spoons
• Mixer
• Offset spatula

How to make Pistachio Pudding Layered Dessert

This dessert is easy, but I would suggest making it ahead of time. Refrigerating it for several hours, even better if it’s overnight, will allow the layers to set up and make the dish easier to slice. It’s not required by any means, you can eat it as soon as you’re done making it, but the longer it chills for, the nicer cuts you’ll get. 

1. Combine graham cracker crumbs and melted butter until throughly mixed.
2. Press crumb mixture into a 13×9 baking dish using the bottom of a measuring cup. Refrigerate crust for 10 minutes.

3. In a medium bowl, beat cream cheese until fluffy. Add in the 2 tablespoons of milk and the sugar. Mix well.
4. Fold half of the Cool Whip (8 ounces) into the cream cheese mixture, and spread over the top of the crust. Refrigerate 10 minutes.

5. While cream cheese is setting, add both boxes of pudding mix and 2 3/4 cups of milk to a bowl. Whisk until it begins to thicken. Refrigerate 5 minutes.
6. Spread pudding mixture over the top of the cream cheese layer. Refrigerate for 30 minutes.

7. Spread remaining 8 ounces of Cool Whip over the top of the pudding layer.

8. Draw lines of chocolate syrup across the top.

9. Run a knife down the top in the opposite direction of the syrup lines, about an inch or so apart. Sprinkle with crushed pistachios.
10. Refrigerate for at least 2 hours to let everything firm up. Overnight is even better.

Do you have a special event coming up that this pistachio lush would be perfect for? Lunch with friends, or a potluck? This would even be perfect for a light and refreshing dessert after a heavy barbecue.

More one pan dessert recipes you will love

Want more one-pan desserts that are great for large groups or potlucks?

• Lemon Lush
• Pineapple Dream Dessert
• Strawberry Icebox Cake
• Chocolate Lasagna
• Strawberry Jello Pretzel Salad

Pistachio Lush

This Pistachio Lush is the perfect easy dessert for entertaining, especially when you want something decadent but not too heavy.

5 from 6 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Desserts

Cuisine: American

Servings: 24 slices

2 hours hrs 55 minutes mins

Calories: 160

Author: Amanda Davis

Ingredients

• ▢ 2 ½ cups graham cracker crumbs 2 sleeves
• ▢ ½ cup unsalted butter melted and cooled slightly
• ▢ 8 ounces cream cheese softened
• ▢ 2 tablespoons milk
• ▢ ¼ cup granulated sugar
• ▢ 16 ounces Cool Whip divided
• ▢ 2 ¾ ounces instant pistachio pudding mix 2 3.9-ounces boxes
• ▢ 3 tablespoons chocolate syrup
• ▢ 1 tablespoon crushed pistachios

Before You Begin

Put two tablespoons of pistachios in a sandwich bag and beat with a meat mallet. You don’t want “dust”, but smallish chopped pieces. I used a tablespoon to sprinkle over the whole dessert.

Instructions

• Combine graham cracker crumbs and melted butter until throughly mixed.
• Press crumb mixture into a 13×9 baking dish using the bottom of a measuring cup. Refrigerate crust for 10 minutes.
• In a medium bowl, beat cream cheese until fluffy. Add in the 2 tablespoons of milk and the sugar. Mix well.
• Fold half of the Cool Whip (8 ounces) into the cream cheese mixture, and spread over the top of the crust. Refrigerate 10 minutes.
• While cream cheese is setting, add both boxes of pudding mix and 2 3/4 cups of milk to a bowl. Whisk until it begins to thicken. Refrigerate 5 minutes.
• Spread pudding mixture over the top of the cream cheese layer. Refrigerate for 30 minutes.
• Spread remaining 8 ounces of Cool Whip over the top of the pudding layer.
• Draw lines of chocolate syrup across the top. Run a knife down the top in the opposite direction of the syrup lines, about an inch or so apart. Sprinkle with crushed pistachios.
• Refrigerate for at least 2 hours to let everything firm up. Overnight is even better.

Nutrition

Serving: 1slice | Calories: 160cal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 151mg | Potassium: 56mg | Fiber: 1g | Sugar: 12g | Vitamin A: 280IU | Calcium: 39mg | Iron: 0.5mg

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This post originally appeared here on Apr 7, 2017.