This no-bake Pistachio Lush dessert is perfect for parties, 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.
Why this recipe works
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!
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!
RELATED: you might also like this recipe – Pistachio Cake
Ingredient Info and Substitution Suggestions
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
COOL WHIP – We like to use cool whip to make it easier, you could substitute with fresh whipped heavy cream if you prefer.
PUDDING – Be sure that you use instant pistachio pudding mix, not cook and serve.
BUTTER – You’ll need melted butter that’s been cooled slightly, I use unsalted, but salted works too.
GARNISH – Decorating the top is optional but pretty! You can use bottled chocolate syrup and crushed pistachios. 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.
How to Make Pistachio Lush
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- 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.
Frequently Asked Questions & Expert Tips
Yes, you can make this dessert ahead of time. The recipe calls for at minimum 2 hours of chill time after making, but can be made a day in advance and will still be just as delicious.
Serving Suggestions
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.
More One Pan Dessert Recipes
- Lemon Lush
- Pineapple Dream Dessert
- Strawberry Icebox Cake
- Chocolate Lasagna
- Strawberry Jello Pretzel Salad
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Pistachio Lush
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 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
- 7.8 ounces instant pistachio pudding mix two 3.9-ounces boxes
- 2 ¾ cups milk
- 3 Tablespoons chocolate syrup
- 1 Tablespoon crushed pistachios
Things You’ll Need
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.2 1/2 cups graham cracker crumbs, 1/2 cup unsalted butter
- 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.8 ounces cream cheese, 2 Tablespoons milk, 1/4 cup granulated sugar
- 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.7.8 ounces instant pistachio pudding mix, 2 3/4 cups milk
- 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.3 Tablespoons chocolate syrup, 1 Tablespoon crushed pistachios
- Refrigerate for at least 2 hours to let everything firm up. Overnight is even better.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on Apr 7, 2017.
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Kris says
The picture I clicked on had a pistachio layer and a chocolate layer. The recipe was for a pistachio graham cracker lush…where can I find the chocolate pistachio recipe??
Amanda Formaro says
I think what you saw was the chocolate sauce garnish on top :)
Alanna says
Where does the 1/4 of granulated sugar go?
Amanda Formaro says
It’s in the cream cheese layer :)
Theresa Mckie says
Smooth and a lightweight treat. Easy and decadent.
Amanda Formaro says
So glad you loved it! :)
Abby C. says
We eat this during the holidays and my large family is not shy about making sure someone brought it, lol. We put chopped walnuts and cherries on top to make it look festive. So delicious!
Amanda Formaro says
Love the cherry idea!
Tammi says
Hello! I shared your recipe on my Facebook page {My Organized Chaos} and a reader of mine wants to know how much cream cheese as it’s in the instructions and not listed in the ingredients ….
Amanda Formaro says
Hi, Tammy! I’m so sorry for the late response, the recipe uses 8oz of cream cheese. Thank you for pointing that out to us! We will get it fixed.