Pistachio Layered Dessert is creamy and irresistible! With layers of pudding, creamy whipped topping, and a graham cracker crust, it’s a great no bake dessert for any occasion! A NO BAKE LUSH DESSERT RECIPE Pistachio lovers will adore this no-bake Pistachio Layered Dessert. If you’re familiar with lush desserts (also called ‘Delights” or just plain ole layered desserts), they’re made with four layers: a crust (usually graham cracker but you can get creative), a sweetened cream cheese layer, a pudding layer then topped with Cool Whip. And they’re so versatile! This one would be perfect for St. Patricks Day because of that beautiful green layer. It’s one of those desserts that works for when you don’t want to turn on the oven and don’t want to spend a lot of time whipping something up (but still want it to taste great and look nice.) The flavors of this Pistachio Delight are on point! FREQUENTLY ASKED QUESTIONS:  What other variations can I try? I give suggestions for toppings but you can use a variety of toppings or no toppings at all. I think some crushed up shortbread on top would be nice. It would also be really good with a golden Oreo crust. Can you freeze this initially instead of placing it in the fridge to speed up the chilling process? I suppose you could do this to help it firm up faster. I haven’t personally tested this out though, but I have seen others do so with success. Can this dessert be made sugar free? Yes. Any of the ingredients used in this recipe that come in a sugar free version can be switched out. Why did my Pistachio Layered Dessert flop in the middle when I cut it? Typically this happens if you don’t use full fat ingredients. If you use lower fat or lower sugar whipped topping or cream cheese ingredients. It still tastes great but it won’t hold its shape as well. So just be aware of this when deciding which you ingredients to use. Any tips for getting clean slices? Yes, I suggest wiping the blade of your knife in between cuts when cutting this delight into pieces for serving. You can even run your knife under warm water first then wipe clean. What’s the best way to store leftover No Bake Pistachio Lush? Keep in the fridge for up to 5 days. Freeze for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) graham cracker crumbs – I used the store bought crumbs in a box but you can crush your own graham crackers. You just need to crush enough to get 3 cups worth. salted butter – you could certainly use unsalted butter. Salted butter doesn’t actually have much salt in it at all so it doesn’t make this salty in any way. I think it just slightly cuts back on the overall sweetness since this is a sweet dessert. cream cheese – Check out my Tips to Quickly Soften Cream Cheese if needed. powdered sugar vanilla extract instant pistachio pudding mix– using the right kind of pudding will make or break this recipe. Be sure to grab instant pudding mix. If you accidentally grab a box of cook and serve pudding, it will not set up. That kind requires heat to get it to set up. They keep the boxes near each other on the shelf so if you aren’t paying attention, you may grab the wrong one then wonder why it’s not setting up. I see this all the time with my Banana Pudding recipe and I have it all in BOLD letters to make sure to grab instant. I wish it was much more obvious on the boxes. cold milk – using cold milk is what helps to set up the pudding. whipped topping– Make sure you thaw it in the refrigerator first before using. You can make homemade whipped cream if you like. Just keep in mind that homemade whipped cream doesn’t stay stabilized as long as whipped topping (Cool Whip) and it can get oozy and not hold up if you’re not eating it all right away. chopped pecans, sweetened coconut flakes, mini marshmallows – these are just optional topping ideas. Feel free to use your favorites. HOW TO MAKE PISTACHIO LAYERED DESSERT: Spray a 9×13-inch baking dish with cooking spray and set aside. In a large bowl, stir together the graham cracker crumbs and butter until well combined. Press the crust into the bottom of the baking dish and place in to the freeze while you make the filling. In a large bowl, whip the cream cheese with the powdered sugar and vanilla until smooth. In another large bowl, whisk the pudding mix with the milk for 2 minutes until thickened. Smooth the cream cheese mixture over the graham cracker crumbs in an even layer. Spread the pistachio pudding over the cream cheese in an even layer. Top with the whipped topping. Place in the fridge for at least 4 hours to set or overnight. Right before serving, add pecans, coconut flakes, and marshmallows. Slice and serve. CRAVING MORE RECIPES?  Coconut Cream Lush Cookie Monster Dessert Butterfinger Lush Fruity Pebbles Layered Dessert Cherry Delight Pumpkin Delight Print Pistachio Layered Dessert Layers of smooth pistachio pudding with a creamy whipped topping layer and a graham cracker crumb crust. Course DessertCuisine American Prep Time 30 minutes minutesChill Time 4 hours hoursTotal Time 4 hours hours 30 minutes minutes Servings 15 Calories 479kcal Author Brandie @ The Country Cook IngredientsFor the crust:3 cups graham cracker crumbs½ cup (1 stick) salted butter, meltedCream cheese layer:16 ounces (2 blocks) cream cheese, softened to room temperature1 cup powdered sugar1 teaspoon vanilla extractPistachio Layer:2 (3.4 ounce) boxes instant pistachio pudding mix3 ½ cups cold milkFor the topping:8 ounce tub whipped topping, thawed (Cool Whip)chopped pecans (optional)sweetened coconut flakes (optional)mini marshmallows (optional) InstructionsSpray a 9×13-inch baking dish with nonstick cooking spray and set aside.In a large bowl, stir together 3 cups graham cracker crumbs and ½ cup (1 stick) salted butter, melted until combined well.Press the crust into the bottom of the baking dish and place in to the freezer while you make the filling. In a large bowl, whip 16 ounces (2 blocks) cream cheese, softened to room temperature with 1 cup powdered sugar and 1 teaspoon vanilla extract until smooth. In another large bowl, whisk 2 (3.4 ounce) boxes instant pistachio pudding mix with 3 ½ cups cold milk until thickened.Smooth the cream cheese mixture over the graham cracker crumbs in an even layer. Spread the pistachio pudding over the cream cheese in an even layer. Spread 8 ounce tub whipped topping, thawed over the pudding layer. Cover and place in the refrigerator for at least 4 hours to set or overnight.Right before serving, add chopped pecans, sweetened coconut flakes and mini marshmallows (if using). Slice and serve. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 479kcal | Carbohydrates: 42g | Protein: 7g | Fat: 32g | Sodium: 571mg | Fiber: 1g | Sugar: 32g