Ingredients
- Crust
- 1½ cups crushed graham crackers or vanilla wafers
- ½ cup unsalted butter, melted
- Cream Cheese Layer
- 8 oz (225 g) cream cheese, softened
- ¼ cup powdered sugar
- 1 cup whipped topping
- Pistachio Layer
- 2 boxes (3.4 oz / 96 g each) instant pistachio pudding mix
- 3 cups cold milk
- Topping
- 1½ cups whipped topping
- Chopped pistachios (optional, for garnish)
Instructions
- In a bowl, mix crushed crackers and melted butter. Press firmly into the bottom of a 9×13-inch dish.
- Beat cream cheese and powdered sugar until smooth. Fold in whipped topping. Spread over crust.
- Whisk pistachio pudding mix with cold milk until thick. Spread evenly over cream layer.
- Top with remaining whipped topping and smooth the surface.
- Sprinkle chopped pistachios on top if desired.
- Refrigerate for at least 2 hours before serving.
Notes
- Chill overnight for best texture and clean slices.
- Use Oreo crust for a chocolate twist.
- Light cream cheese and sugar-free pudding work well.
- Keep refrigerated until ready to serve.
- Prep Time: 20
- Category: Dessert / No-Bake
- Method: Layering
- Cuisine: American