Pistachio Layered Dessert
This dessert does not require baking which makes it perfect for summer when it’s really hot outside and you don’t want to turn on the oven.
Servings: 15 servings
Calories: 462kcal
Ingredients
Crust
- 14.4 oz graham crackers 3 sleeves
- ¾ cup butter, melted can use salted or unsalted
Cream Cheese Layer
- 8 oz block cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 8 oz tub whipped topping
Pudding Layer
- 4 cups milk
- 6.8 oz instant pistachio pudding mix
- 8 oz tub whipped topping, if desired
Instructions
Crust
- Using one sleeve of graham crackers at a time, place them in the food processor and process until they are crumbs.
- Melt the butter and add ⅓ of it to the food processor at a time, pulse until all crumbs are coated with butter. This will look like wet sand; set aside and repeat two more times.
- Press crumbs into a greased 9x13 pan. Bake at 375 degrees Fahrenheit for 12 minutes or until browned. Set aside to cool completely.
Cream Cheese Layer
- In a large bowl beat together the block of softened cream cheese, vanilla, and ½ of the powdered sugar until combined.
- Add the remaining powdered sugar and mix until everything is incorporated.
- Then add the whipped topping and mix until combined.
Pudding
- Combine the boxes of pistachio pudding with four cups of milk and whisk for a couple minutes, until pudding is thick.
Assembly
- Once the crust is completely cooled, spread cream cheese mixture on top of graham cracker crust.
- Pour pudding over the cream cheese mixture and spread into an even layer.
- Place dessert in the fridge for about an hour for pudding to set. Then top with the whipped topping.
Notes
Allergens: Wheat, Soy, Milk, Tree Nuts
Nutrition
Serving: 1slices | Calories: 462kcal | Carbohydrates: 68g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 35mg | Sodium: 591mg | Potassium: 223mg | Fiber: 1g | Sugar: 53g | Vitamin A: 420IU | Calcium: 181mg | Iron: 1mg
