Pistachio Lush
This Pistachio Lush is a cool, creamy no-bake dessert with a graham cracker crust, sweet cream cheese layer, pistachio pudding, and fluffy whipped topping.
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Hand mixer
- Whisk
- Rubber spatula
Ingredients
- 2 cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup granulated sugar
- 8 ounces softened cream cheese
- 1 cup powdered sugar
- 16 ounces Cool Whip, divided
- 2 small boxes instant pistachio pudding mix
- 3 cups whole milk
- chopped pistachios, optional
Instructions
- Combine graham cracker crumbs, melted butter, and granulated sugar until evenly mixed. Press the mixture into a greased 9x13-inch dish and chill for at least 1 hour.
- Beat softened cream cheese until smooth. Add powdered sugar and mix until creamy. Fold in 1 1/2 cups of Cool Whip, then spread over the chilled crust.
- Whisk instant pistachio pudding mix with whole milk until it starts to thicken. Spread the pudding over the cream cheese layer.
- Spread the remaining Cool Whip over the top. Sprinkle with chopped pistachios if using.
- Refrigerate for at least 2 hours before slicing and serving cold.
Notes
Use instant pistachio pudding only. Cook-and-serve pudding will not set correctly. For a firmer crust, bake it at 350°F for 8 to 10 minutes, then cool before layering. Store covered in the refrigerator for 3 to 5 days.