Pistachio Delight Recipe is a luscious four‑layer dessert that begins with a crunchy pistachio‑cookie crust, followed by a creamy cheesecake layer studded with chopped pistachios, a silky pistachio pudding layer, and topped with whipped cream and more nuts. It’s the kind of dessert that makes you close your eyes and savor each bite—sweet, nutty, smooth, with just the right balance of texture. If you love pistachios, this recipe lets them shine in multiple forms. In this post, I’ll walk you through how to make Pistachio Delight step by step, with tips, variations, storage advice, nutritional info, and answers to frequently asked questions.
Why You’ll Love Pistachio Delight
- Multilayer richness: Each of the four layers brings something different—crust crunch, creamy cheesecake, soft pudding, and airy whipped cream—for a satisfying texture contrast.
- Intense pistachio flavor: Pistachios appear in three of the layers (crust, cheesecake, and garnish), so the flavor is consistent and enveloping without being overwhelming.
- Make‑ahead dessert: Because of its chilling and setting time, you can prepare it ahead of time—great for dinner parties or holidays.
- Visually appealing: The green hues and the chopped nuts make it look elegant; it’s both homey and impressive.
Ingredients
Here are the ingredients you’ll need:
- For the crust:
• Cooking spray
• 18 vanilla sandwich cookies (e.g. Golden Oreos), about 7¼ ounces total
• 2/3 cup roasted shelled pistachios (about 3¼ ounces)
• ¼ teaspoon kosher salt
• 3 tablespoons unsalted butter, melted - For the cream cheese layer:
• 5 ounces cream cheese, room temperature
• 2/3 cup roasted shelled pistachios (about 3¼ ounces) — these will be coarsely chopped
• ¾ cup powdered sugar
• 1½ teaspoons vanilla extract
• ¼ teaspoon kosher salt
• 1¼ cups cold heavy cream - For the pudding layer:
• 3 cups cold whole milk
• 2 boxes (3.4 ounce each) instant pistachio pudding mix - For the whipped cream & garnish:
• 1 cup cold heavy cream
• 3 tablespoons powdered sugar
• ¾ teaspoon vanilla extract
• 1/3 cup roasted shelled pistachios (about 1½ ounces) for topping
Step‑by‑Step: How to Make Pistachio Delight Recipe
- Coarsely chop pistachios
Process 1 cup of the roasted shelled pistachios (those used in cream cheese layer & garnish) in a food processor using about 8‑12 quick pulses (1 second each) until coarsely chopped. Set aside in an airtight container. - Make the crust
a. Lightly spray an 8 inch square baking pan (at least 2 inches deep) with cooking spray. Line it with two sheets of parchment paper, laid perpendicular so there’s overhang on all four sides. Spray between sheets if needed to keep them in place.
b. In the food processor, combine the vanilla sandwich cookies, 2/3 cup roasted pistachios, and the salt. Pulse or run until fine crumbs form (about 1 minute).
c. Drizzle in the melted butter, pulse about 10 times (1 second each) until the mixture holds together when pressed.
d. Press crumbs firmly into the bottom of the pan, using a flat tool (e.g. bottom of a measuring cup) to even it out. Refrigerate while you prepare the next layer. - Cream cheese layer
a. Beat the room‐temperature cream cheese, powdered sugar, vanilla extract, and salt in a stand mixer (with whisk or paddle attachment) on medium speed until smooth (about 1 minute), scraping down sides.
b. On medium‐low speed, gradually pour in the cold heavy cream. Then increase speed to medium‐high and beat until stiff peaks form (30 seconds to 1 minute).
c. Fold in 2/3 cup coarsely chopped pistachios until just combined. Spoon this layer over the chilled crust, spread evenly. Refrigerate again. - Pudding layer
a. Whisk together 3 cups cold whole milk and the 2 boxes of instant pistachio pudding mix in a large bowl until the mix dissolves and thickens slightly (about 2 minutes).
b. Let sit 5 more minutes to thicken further.
c. Spoon pudding over the cream cheese layer, spreading to an even layer. Refrigerate. - Whipped cream & finish
a. Beat together 1 cup cold heavy cream, powdered sugar, and vanilla extract in stand mixer on medium‐high until stiff peaks form (1–3 minutes).
b. Spoon the whipped cream evenly over the pudding layer, smooth or make swoops as desired. Cover loosely with plastic wrap. Refrigerate for at least 5 hours or overnight so everything sets well. - Serve
When ready, sprinkle the reserved coarsely chopped pistachios over the top. Use the parchment overhangs to lift the whole slab out of the pan onto a cutting board. Cut into 12–16 pieces, wiping the knife clean between cuts for neat slices.
Helpful Tips
- Use room temperature cream cheese to avoid lumps in the cream cheese layer.
- Be sure heavy cream and milk are very cold when making the pudding and whipping the cream—cold dairy gives better texture and volume.
- When pressing the crust, compact well to prevent crumbs from falling apart when serving.
- For clean cut slices, wipe the knife blade between cuts, or even chill the knife briefly.
- Chill long enough—allowing at least 5 hours (or overnight) ensures all layers set properly.
Substitutions And Variations
- Cookies: If you’d rather not use vanilla sandwich cookies, you could substitute graham crackers or vanilla wafers. Adjust sugar in crust if cookies are sweeter.
- Pistachios: For more color or flavor, try using colored pistachios or lightly salted ones (but reduce extra salt in recipe).
- Dairy alternatives: For lighter version, use a lighter cream cheese or whipped topping, though texture may differ. Plant‐based creams exist, but instant pudding mix may not set the same.
- Flavor twists: Add a swirl of melted white chocolate in the pudding layer, or a drop of almond extract to enhance the nutty flavor.
- Single‐serving version: Make in parfait glasses or small mason jars: layer crust crumbs, cream cheese mix, pudding, and whipped cream in smaller portions.
Storage Instructions
- Once assembled, cover loosely with plastic wrap and refrigerate. It stays best for 3–4 days in the fridge.
- If freezing: you can freeze individual slices wrapped tightly in plastic wrap and foil. Thaw overnight in refrigerator before serving. Note: the texture of whipped cream layers may soften slightly after freezing, but overall will still taste good.
- Avoid leaving out at room temperature more than 1‐2 hours, especially the pudding and cream layers.
Nutritional Information
- Calories: ~330‐400 kcal
- Fat: ~22‐28 g (from cream, pistachios, cream cheese)
- Saturated fat: significant portion (due to heavy cream and butter)
- Carbohydrates: • sugar from cookies, powdered sugar, pudding mix • plus some fiber from pistachios
- Protein: modest amount from dairy and nuts
- Sugar: moderate to high, due to pudding mix, sugar in cream cheese layer, and whipped cream
If you want to reduce calories or sugar: consider using less powdered sugar, lighter cream, or smaller portions.
Serving Suggestions
- Serve chilled—this dessert is most refreshing cold.
- Pair with fresh seasonal fruit (berries, sliced peaches) to cut through richness.
- Coffee or tea makes a nice complement—strong espresso or green tea balances sweetness.
- For special occasions, garnish extra with mint leaves or drizzle of melted white chocolate.
Frequently Asked Questions About Pistachio Delight
Can I use raw pistachios instead of roasted?
Yes, you can use raw shelled pistachios, but roasting enhances the nutty flavor. If you use raw, you might want to lightly toast them in oven for 5‐7 minutes (watch carefully so they don’t burn) to bring out more aroma.
What if I can’t find instant pistachio pudding mix?
You can substitute with vanilla pudding mix plus pistachio flavoring or pistachio‐paste (if available). The instant pudding sets quicker, so be mindful that alternative methods may require more chilling or thickening steps.
Can I make this dessert ahead of time?
Absolutely—this is one of its strengths! Assemble the dessert and refrigerate it for 5 hours to overnight. It actually holds together and flavors meld better after sitting.
Is there a gluten‐free version?
Yes, swap the vanilla sandwich cookies for gluten‐free vanilla wafers or cookies. The rest of the ingredients (nuts, dairy, pudding mix) are typically gluten‐free—but always check labels to be safe.
How do I get clean slices when serving?
Chill the whole dessert very well first. Use a sharp knife warmed under hot water, wiped dry, then make each cut, cleaning the knife between cuts. Lifting slab out via parchment helps support slicing.
Conclusion
Thank you so much for following along with this Pistachio Delight Recipe! I hope you enjoy every creamy, nutty, sweet bite as much as I do. Making it may seem like several steps, but once you’ve done it you’ll see how doable it is—and totally worth the effort. It’s rich, flavorful, and indulgent without being overbearing, and it brings joy whether you make it for friends, family, or just for yourself. Wishing you happy baking, wonderful tasting, and many moments enjoying this dessert. May your cooking be filled with delight!
Join us on Pinterest for new mouthwatering recipes every day!
Print
Pistachio Delight Recipe
- Total Time: 5 hours 25 minutes
- Yield: 12–16 servings
Description
Pistachio Delight is a creamy, no-bake layered dessert made with pistachio pudding, whipped cream, a cookie-pistachio crust, and a fluffy cheesecake layer. This cool and nutty treat is perfect for holidays, summer gatherings, or any time you need a refreshing, crowd-pleasing dessert.
Ingredients
Pistachio Delight is a creamy, no-bake layered dessert made with pistachio pudding, whipped cream, a cookie-pistachio crust, and a fluffy cheesecake layer. This cool and nutty treat is perfect for holidays, summer gatherings, or any time you need a refreshing, crowd-pleasing dessert.
Instructions
- Coarsely chop pistachios
Process 1 cup of the roasted shelled pistachios (those used in cream cheese layer & garnish) in a food processor using about 8‑12 quick pulses (1 second each) until coarsely chopped. Set aside in an airtight container. - Make the crust
a. Lightly spray an 8 inch square baking pan (at least 2 inches deep) with cooking spray. Line it with two sheets of parchment paper, laid perpendicular so there’s overhang on all four sides. Spray between sheets if needed to keep them in place.
b. In the food processor, combine the vanilla sandwich cookies, 2/3 cup roasted pistachios, and the salt. Pulse or run until fine crumbs form (about 1 minute).
c. Drizzle in the melted butter, pulse about 10 times (1 second each) until the mixture holds together when pressed.
d. Press crumbs firmly into the bottom of the pan, using a flat tool (e.g. bottom of a measuring cup) to even it out. Refrigerate while you prepare the next layer. - Cream cheese layer
a. Beat the room‐temperature cream cheese, powdered sugar, vanilla extract, and salt in a stand mixer (with whisk or paddle attachment) on medium speed until smooth (about 1 minute), scraping down sides.
b. On medium‐low speed, gradually pour in the cold heavy cream. Then increase speed to medium‐high and beat until stiff peaks form (30 seconds to 1 minute).
c. Fold in 2/3 cup coarsely chopped pistachios until just combined. Spoon this layer over the chilled crust, spread evenly. Refrigerate again. - Pudding layer
a. Whisk together 3 cups cold whole milk and the 2 boxes of instant pistachio pudding mix in a large bowl until the mix dissolves and thickens slightly (about 2 minutes).
b. Let sit 5 more minutes to thicken further.
c. Spoon pudding over the cream cheese layer, spreading to an even layer. Refrigerate. - Whipped cream & finish
a. Beat together 1 cup cold heavy cream, powdered sugar, and vanilla extract in stand mixer on medium‐high until stiff peaks form (1–3 minutes).
b. Spoon the whipped cream evenly over the pudding layer, smooth or make swoops as desired. Cover loosely with plastic wrap. Refrigerate for at least 5 hours or overnight so everything sets well. - Serve
When ready, sprinkle the reserved coarsely chopped pistachios over the top. Use the parchment overhangs to lift the whole slab out of the pan onto a cutting board. Cut into 12–16 pieces, wiping the knife clean between cuts for neat slices.
Notes
For cleaner slices, chill well and wipe your knife between cuts. This dessert is best served cold and can be made ahead of time. You can also use gluten-free cookies for a GF version.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 20 g
- Carbohydrates: 30 g
- Protein: 5 g