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Delicious pistachio dessert has a crunchy shortbread cookie base for the perfect combination of crunchy, creamy, sweet + salty.
We love layered desserts, like this favorite pistachio dessert, especially for the holidays! It’s similar to our Lemon Lasagna which is also a must-try!
What’s Not To Love?!
If you love pistachio flavors and shortbread cookies, then this Pistachio Lush is the perfect dessert.
We’ve been making it since I was a little girl, and it’s always been a favorite!
Why we love it!
- Easy. It’s made in under 20 minutes and then just needs to chill!
- The flavors! There are so many delicious layers and textures, including a Shortbread Cookie crust, cream cheese layer, pudding layer and whipped cream!
- Enjoy it all year. It’s a cool treat, great for summer, but we love to enjoy this recipe all year long (it’s even great for Christmas with its green color).
This pistachio dessert mimics some of the flavors of a Watergate Salad (which uses pistachio instant pudding mix, canned pineapple, mini marshmallows, nuts, and whipped topping) – but trust us – it’s better!
Ingredients
- shortbread cookies – about 21 cookies. We use Keebler Sandies, but any shortbread cookie should work. Golden Oreos, pistachio cookies, or even crushed graham crackers work well too.
- butter
- instant pistachio pudding mix – use INSTANT pistachio pudding mix. Do not make it into a pudding, you will just be using the powder in this recipe.
- whole milk – it creates a creamy pudding mixture. We recommend a whole milk or at least 2% milk for this recipe.
- cream cheese – softened
- powdered sugar
- whipped topping – or Cool Whip
- Topping – We like mini M&Ms or chopped pecans, but toasted coconut, chopped pistachio nuts, festive sprinkles or even white chocolate curls.
A Quick Prep Dessert!
- PREP. Preheat the oven to 350°F.
- CRUST. Smash shortbread cookies in a Ziploc bag, until fine. For extra-fine crumbs, you can crush cookies in a food processor.
- Add melted butter to Ziploc bag with crushed cookies and mix around until coated. Press crumbs into a 9×13 pan.
- BAKE. Bake at 350°F for about 10 minutes in the oven until golden. Let cool.
- CREAM CHEESE. In a medium bowl, smooth together cream cheese, sugar and 2 cups of your cool whip (or whipped cream). Pour an even layer over cooled crust.
- PUDDING. Mix the milk and pudding mix together until thickened up. Pour the pistachio pudding layer over the cream cheese layer.
- CHILL. Spread your remaining Cool Whip over the top and refrigerate. Top with crushed pecans if desired.
Pro Tips!
- Refrigerate the pistachio layered dessert as you are making the next layer to help each layer set before adding on the next.
- If the crust seems too dry and crumbly, add 1-2 more tablespoons of butter.
Storing Info
- Make ahead of time. Don’t make this easy pistachio pudding dessert recipe more than 24 hours in advance, just so it’s fresh.
- Wait to add sprinkles or candies on top until right before serving, so they don’t discolor the whipped cream. Cover the dish with plastic wrap and store in the fridge until serving time.
- STORE leftovers covered in the fridge for 2-3 days. I do not recommend freezing the dessert as the taste and texture will be negatively affected.
For More LAyered Desserts:
Pistachio Dessert Recipe
Delicious pistachio dessert has a crunchy shortbread cookie base for the perfect combination of crunchy, creamy, sweet + salty.
Ingredients
- 1 (11.2-ounce) package shortbread cookies, (about 21 cookies)
- 3 tablespoons butter melted
- 2 (3.4-ounce) packages insatnt pistachio pudding mix
- 2¾ cup whole milk
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 4 cups whipped topping, divided (or 16 oz Cool Whip container)
- Topping: M&Ms or ¼ cup chopped pecans
Instructions
- Preheat the oven to 350°F.
- Smash shortbread cookies in a Ziploc bag, until fine. For extra-fine crumbs, you can crush cookies in a food processor.
- Add melted butter to Ziploc bag with crushed cookies and mix around until coated. Press crumbs into a 9×13 pan.
- Bake at 350°F for about 10 minutes in the oven until golden. Let cool.
- Smooth together cream cheese, sugar, and 2 cups of your cool whip (or whipped cream). Pour an even layer over crushed cookie crust.
- Mix the milk and pudding mix together until thickened up. Pour over the cream cheese layer.
- Spread your remaining whipped topping over the top and refrigerate. Top with crushed pecans if desired.
Video
Notes
- Make ahead of time. Don’t make this easy pistachio pudding dessert recipe more than 24 hours in advance, just so it’s fresh.
- Wait to add sprinkles or candies on top until right before serving, so they don’t discolor the whipped cream. Cover the dish with plastic wrap and store in the fridge until serving time.
- STORE leftovers covered in the fridge for 2-3 days. I do not recommend freezing the dessert as the taste and texture will be negatively affected
Nutrition
Calories: 285kcal, Carbohydrates: 29g, Protein: 4g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 27mg, Sodium: 174mg, Potassium: 127mg, Fiber: 0.3g, Sugar: 20g, Vitamin A: 379IU, Calcium: 87mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
could skim milk be used? I never buy whole milk. Making this for Xmas eve. Thanks!
Skim milk can be used but it won’t look as creamy. 😉
I’m excited to make these! My hubby went and got the ingredients for me, but couldn’t find a 13oz package keebler Sandie’s cookies, the package is 11.2 oz. He bought two packages… Should I use some from the other package to equal 13 oz? I just don’t want the crust to not turn out. Thanks!
I would definitely use some from the other package, but it’s up to you how much. If you want more of a crust I would add half of the other package and then add 1-2 more TB of butter. 😉
Making today yum
So I learned my lesson. Print the recipe out before you make it. I was so excited to make it because my mom use to make it and I would devour it. So I ran to the store and grabbed the ingredients, what I thought were the ingredients. I was looking at my phone. When I got home and started to make it I discovered I needed 2 pudding boxes and my whipped cream topping was frozen. It was too late to go back so I had to wait to the next day. Then I realized I forgot to put in the powdered sugar. Then when I wwnt to go make the second box of pudding I added the 2 cups of milk and it turned to soup. I also needed more whipped topping than a whole tub for the top. It turned out fine but I’m going to make it again sometime in a smaller dish. Ill be keeping this and your other recipes. Glad I found this on Pinterest!
So sorry you had some problems with this! Glad it still tasted yummy. 🙂
looks yummy. If I want to serve this Christmas Eve, how far in advance can I make this.
Personally, I never make a recipe more than 24 hours in advance just so it’s fresh. Also, I would definitely wait to add sprinkles or candies on top until right before serving so they don’t discolor the cool whip on top. 😉
Do you use store bought Shortbread cookies? Like Keebler? Or shortbread cookie dough?
Yes, we use Keebler Shortbread cookies. 🙂
TOTAL FAIL. 2 3/4 cups of milk for the pudding????? I’m now stuck with half a recipe that’s turned to crap because the pudding is SOUP. You don’t do 2 cups of milk for the regular pudding. So much for following a blog recipe. Have you ever even made this before? or just mistype your Mother-in-laws recipe?
Thanks but no thanks.
I’m sorry, but you are wrong. ONE box of pudding calls for 2 cups of milk. This recipe calls for 2 boxes of pudding, so 2 3/4 cup of milk is LESS than what the pudding would usually call for. You mix the milk and pudding until it thickens up, which takes a few minutes, and then pour it over the cream cheese layer. You must not have followed the direction properly.
I want to apologize in public. It was my fault. I most definitely did read it wrong. Since I live 25 minutes from a grocery store, running and grabbing another box isn’t an option, so I folded in some extra whipped cream. It still turned out yummy. I apologize for my rant, I don’t mind admitting when I’m most definitely in the wrong. 😀 If you want to delete my comment please do so, but if only for you. I made myself look like an idiot and what happens on the internet, stays on the internet. 😉 Good luck to you! It was a yummy dessert after all!
What kind of short bread cookies is everyone using? I don’t know what to buy. Please don’t reply any brand will do please give me some examples. Thanks
Keebler sandies simply shortbread cookies & I used 6TBS of melted butter & baked my crust for 15 minutes comes out great!
We also use the Keebler Sandies. 😉
I always wanted to have a kitchen aid mixer but couldn’t afford one.I would love to see how good it works
I’m excited to try this. I found you from the Crazy for Christmas Pinterest Party! Looks fabulous!
Hope you like it. It’s a favorite of ours. 😉