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