This post may contain affiliate links. Please read our disclosure policy.
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.
This dessert is easy, delicious and pretty! I love making this when we have dinner guests.
This is one of my family’s favorite desserts! I think the secret to it’s success is the shortbread crust.
I love all things pistachio and this dessert is no exception! Soooo yummy!
Layered desserts are so cool and creamy. The green is so fun too… perfect for Christmas or St. Patty’s Day too!
I’m a big fan of pistachios…especially pistachio-flavored desserts. This one is easy and really tasty!
Your recipe calls for 16oz of whipped topping divided to be used for two different layers but you say the second layer with the cream cheese and powdered sugar needs 2 cups of cool whip…. 2 cups is 16oz so how do we have left over for the top layer?
So a serving size for a 16 oz tub of Cool Whip is 2 Tbsp. There are about 50 servings in that tub. Which would be about 100 Tbsp. 1 cup = 16 Tbsp, so that full 16 oz tub should yield about 6.25 cups of Cool Whip, which should be enough wiggle room for the cream cheese layer and for the top. 🙂 We haven’t had any troubles with not having enough when using the 16 oz tub. Hope you enjoy the recipe!!
This is refreshing and festive! It gives you a break from overly sweet Christmas cookies and fudge!
I’m a pistachio fan and this has Fun flavors for a Christmas dessert and it’s green!
Great Christmas dessert. Old time favorite for us.. It’s festive and yummy.
I like to make a flour, sugar, chopped nuts and butter for my base and bake it and cool it. I use cream cheese, powdered sugar and cool whip for the next layer. Next layer the pistachio pudding using 2 boxes and 3 cups of milk as next layer. Final layer of cool whip. Sprinkle with color candies before serving.
Me too. Never used anything but chocolate pudding but may give this a try. Looks so pretty!