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Pistachio Lush Dessert is one of our family’s favorites! Layers of cheesecake, whipped topping, and pistachio pudding are combined with a delicious graham cracker crust for a creamy, decadent dessert that everyone LOVES!
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I’ll never forget the first time I tried lush dessert. It was at a summer picnic, with family and friends, and the minute I took my first bite I was in heaven. The flavor was banana, which I’m always a sucker for, and it tasted like banana cream pie… but 10 times more amazing.
And ever since then? I’ve been obsessed with trying different flavors. From Cherry Cheesecake Lush to to Caramel Apple Lush… I’ve definitely been on a roll. But this Pistachio Lush? Well, I kind of fell into this one inadvertently. By offering to make a birthday dessert for Greta’s teacher, who told me that this pistachio dessert is his all-time FAVORITE!
And honestly? I can see why. It’s packed with delicious pistachio flavor, and the layers are absolutely to die for. It’s the perfect dessert for hot summer days (no oven required) and also a holiday favorite! My family loves making it for Christmas, Easter, birthdays… you name it. And I have no doubt you’re going to love it, too.
what is lush dessert?
Lush dessert is essentially a layered dessert that consists of a graham cracker or cookie crust, a layer of no-bake cheesecake, some type of pudding, and whipped cream. Other names for it include dessert lasagna, icebox dessert, and layered pudding dessert. It gets its name from the word LUSH, which means “very rich and providing great sensory pleasure”. Once you try lush dessert, you’ll agree this is the perfect description!
what you’ll need for this recipe
Graham cracker crumbs – I used 2 1/2 cups of graham cracker crumbs for the crust. You can buy crumbs or make your own using a food processor.
Butter – I combined the graham cracker crumbs with 1/2 cup butter, melted.
Sugar – I added 1/4 cup granulated sugar to the crust to sweeten it.
Cool Whip – I used 16 ounces Cool Whip, which is about 6 cups. You can use store bought or make my easy homemade Cool Whip!
Cream cheese – I used 8 ounces cream cheese, softened to room temperature. Be sure your cream cheese is fully softened to avoid lumps.
Powdered sugar – I added 1 cup powdered sugar to the cheesecake layer to sweeten it up. You can substitute granulated sugar, but it may have more of a grainy texture.
Instant Pistachio Pudding Mix – I used 2 small (3.4 ounce) boxes of Instant Pistachio Pudding Mix. Be sure to use instant pudding so the pudding sets!
Milk – I used 3 cups of milk in the pudding layer. I used 2% but you can use whatever you have on hand.
Nuts – I sprinkled 1/4 cup chopped nuts on top. Use walnuts, pecans, pistachios, or any kind of nuts.
how to make this pistachio dessert
Make the crust. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar.Press firmly into the bottom of a 9×13 inch pan. This crust can either be baked or no-bake.
- For a baked crust, bake at 350° for 10-12 minutes, then refrigerate to let the crust cool completely.
- For a no-bake crust, skip the baking and just put it in the fridge for at least 1 hour until firm.
Make the cheesecake layer. In a separate mixing bowl, combine 2 cups Cool Whip, room temperature cream cheese, and powdered sugar. Mix them together until smooth, then spread them evenly over your crust.
Make the pudding layer. Combine pudding mix and milk in a mixing bowl; whisk until smooth and let stand 5-10 minutes to thicken. Spread it on top of the cream cheese layer.
Cover and refrigerate. Cover tightly with plastic wrap or foil and chill for 2 hours to let the layers firm up.
Serve. Before serving, top with remaining Cool Whip and sprinkle with chopped nuts. Enjoy!
Recipe Variations
- Add crushed pineapple to the pistachio pudding layer
- Substitute vanilla wafers, chocolate graham crackers, or Oreos in the crust
- Substitute mini chocolate chips for the chopped nuts (or use both!)
- Use homemade Cool Whip in place of store bought
- Use any flavor of pudding mix instead of pistachio
- Add vanilla, almond, or pistachio extract to the cream cheese mixture for extra flavor
storing leftovers
Store leftovers, covered, in the refrigerator for up to 4 days. You can also freeze this layered pistachio pudding dessert by covering it tightly with plastic wrap, then aluminum foil. It will keep for up to 3 months in the freezer and is also delicious served frozen!
More Instant Pudding Mix Recipes to Try
Are you a pudding lover? Be sure to try these delicious recipes using instant pudding mix!
- Watergate Salad
- Pistachio Pineapple Dip
- Pistachio Cookies
- Banana Cream Pie Dip
- Cherry Chocolate Eclair Cake
- Easy Banana Cream Pie
- Banana Pudding Cookies
Pistachio Lush Dessert
Pistachio Lush Dessert is one of our family's favorites! Layers of cheesecake, whipped topping, and pistachio pudding are combined with a delicious graham cracker crust for a creamy, decadent dessert that everyone LOVES!
4.80 from 10 votes
Print Pin Rate
Prep Time: 30 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 40 minutes minutes
Servings: 16
Calories: 330kcal
Author: Cathy Trochelman
Ingredients
- 2 1/2 cups graham cracker crumbs
- 1/2 cup butter melted
- 1/4 cup granulated sugar
- 16 ounces whipped topping Cool Whip
- 8 ounces cream cheese at room temperature
- 1 cup powdered sugar
- 2 small boxes instant pistachio flavored pudding mix
- 3 cups milk
- 1/4 cup chopped nuts
Instructions
In a medium mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar.
Press firmly into the bottom of a 9x13 inch pan. This crust can either be baked or no-bake. *For a baked crust, bake at 350° for 10-12 minutes, then refrigerate until cooled to room temperature. *For a no-bake crust, simply refrigerate at least 1 hour until firm.
In a separate mixing bowl, combine 2 cups whipped topping, cream cheese, and powdered sugar. Mix until smooth and creamy; spread over cooled crust.
Combine pudding mix and milk; whisk until smooth and let stand 5-10 minutes to thicken. Spread pudding over cheesecake mixture.
Cover tightly with plastic wrap or foil and refrigerate 2 hours or until ready to serve.
Before serving, top with remaining whipped topping and chopped nuts.
Cover and refrigerate leftovers.
Nutrition
Serving: 1g | Calories: 330kcal | Carbohydrates: 32g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Cholesterol: 33mg | Sodium: 195mg | Fiber: 1g | Sugar: 24g
