No-Bake Creamy Pistachio Dessert
My aunt had been making this no-bake creamy pistachio dessert for years. There’s not an Outer Banks family reunion that happens without this appearing on the table following at least one meal.
That being said, the original recipe calls for boxed pistachio pudding and Cool Whip, but we can do better than that. I’ve updated the recipe to make it completely from scratch (though you’ll find the OG version in a box underneath the new recipe, if you want to check it out).
I was going to joke that this is basically a family recipe because it is such a staple at all our family gatherings, but then I learned it really is one. The recipe originates from my aunt’s mother-in-law’s boss, and since the workplace can be like a family (though I am not actually a fan of companies that claim that), this is basically a family recipe.
Get ready to make your family’s new favorite warm-weather (or year-round, let’s be honest) dessert, and since we’re friends, you can claim it’s a family recipe too!
If you love this recipe, please rate and review it below and tag @accentgolden in your posts on social!
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NO-BAKE PISTACHIO DESSERT
I’ll be the first one to say it looks questionable, but when I tell you this pistachio dessert gets DEVOURED at every family function, I do not lie.
The Ritz cracker crust adds the perfect balance in both texture and taste to the creamy pistachio filling and whipped cream topping. For the filling, we’re making our own pistachio pudding from scratch before folding it in with some whipped cream that’s been stabilized with cream cheese for the perfect sliceable structure.
Then sprinkle some of your reserved crust over your whipped cream topping. A dessert that made it out of the 70s that actually tastes good, okkkkk.
Can I use store-bought pistachio paste? You can use whatever pistachio paste you have on hand, though I vote for homemade since it’s quick to make (and often cheaper)!
INGREDIENTS
- Roasted salted shelled pistachios: For real pistachio flavor that brings a natural green color.
- Sugar: Sweetens the pistachio paste and filling, balancing the nutty flavor.
- Canola oil: Helps blend the pistachios into a smooth, glossy paste.
- Cornstarch: Thickens the homemade pistachio pudding to help it set.
- Salt: Balances the sweetness and makes the pistachio flavors pop.
- Egg yolks: Create a smooth and silky pistachio pudding.
- Whole milk: The creamy base of the homemade pistachio pudding.
- Heavy cream: For a rich pudding, light filling, and fluffy topping.
- Butter: Adds flavor to the filling and base, and helps bind the Ritz cracker crumbs.
- Vanilla extract: Enhances the pistachio flavor while adding warm sweetness.
- Cream cheese: Gives the filling structure so it holds in the fridge.
- Powdered sugar: Sweetens and helps to stabilize the whipped cream in the filling and on top.
- Ritz crackers: For a slightly salty crust that balances deliciously with the creamy layers.
What is stabilized whipped cream? Stabilized whipped cream is made by mixing in an ingredient like cream cheese, mascarpone, gelatin, or even pudding to give it more structure. This helps it hold its shape longer, perfect for desserts that set in the fridge.
HOW TO MAKE NO-BAKE PISTACHIO DESSERT
Start by making the homemade pistachio paste…
Add the roasted salted pistachios to a food processor and blend until finely minced and beginning to form a thick paste, scraping down the sides of the bowl as needed.
Add the sugar and salt, then continue blending until the mixture is finely ground and thick. Scrape down the bowl again, add the oil, and blend until the pistachio paste is smooth, glossy, and slightly loose.
To make the homemade pistachio pudding…
Whisk together the granulated sugar, cornstarch, and salt in a medium pot until combined. Add the egg yolks and heavy cream, whisking until smooth, then slowly stream in the milk while whisking until fully mixed in.
Place the pot over medium-high heat and whisk constantly until the pistachio pudding thickens and becomes glossy. The pudding is ready when it creates ribbons that briefly hold their shape before slowly sinking back into the mixture.
Remove the pudding from the heat and whisk in the pistachio paste, butter, and vanilla extract until smooth and fully combined. Transfer the pudding to a large mixing bowl and press parchment paper directly onto the surface to prevent a skin from forming.
Cool the homemade pistachio pudding at room temperature for about 30 minutes or until no longer warm.
Prepare the Ritz cracker crust….
Crush the crackers into a coarse, sand-like texture, then mix them with the melted butter until evenly combined.
Lightly grease an 8×8-inch pan, then reserve ½ cup of the cracker mixture for the top of your no-bake pistachio dessert. Press the remaining Ritz cracker crust evenly into the bottom of the pan.
Once the pistachio pudding has cooled…
Make your stabilized whipped cream filling by beating the softened cream cheese and powdered sugar in a separate bowl until smooth, then add the heavy cream and vanilla extract. Continue beating until medium-stiff peaks form, making sure the whipped cream is fully whipped so the pistachio dessert sets properly.
Remove the parchment paper from the cooled pistachio pudding and gently fold in the stabilized whipped cream until combined. Spread the creamy pistachio filling into an even layer over the Ritz cracker crust, then refrigerate while you make the whipped cream topping.
For the whipped cream topping…
Add the remaining heavy cream, vanilla extract, and sifted powdered sugar to a clean bowl. Beat until medium peaks form and the whipped cream holds its shape without completely falling off the spatula.
Spread the homemade whipped cream evenly over the pistachio filling, then sprinkle the reserved Ritz cracker crumbs over the top. Cover the pan and refrigerate the no-bake pistachio dessert for at least 8 hours before slicing and serving cold!
3 reasons you’ll love this no-bake pistachio dessert
TIPS & VARIATIONS
- Once it starts to thicken, your pistachio pudding will thicken quickly, so don’t walk away from it. Make sure you’re constantly whisking as well to keep it smooth and glossy.
- Roasting your pistachios amplifies the flavor in this no-bake dessert. If you can’t find roasted nuts, preheat your oven to 350F and place your 1 cup of pistachios in a single layer on your baking sheet. Toast for 5-8 minutes, until lightly golden, then remove and cool completely. This will enhance the pistachio flavor!
- I buy the roasted salted pistachios from Aldi that have already been shelled. If you’re working with unsalted pistachios, give your pistachio paste a taste test and add more salt if needed.
- You can substitute for jarred pistachio paste if you don’t want to make your own!
- I’m not a nuts-in-desserts gal, but you are welcome to top your pistachio dessert with chopped nuts. My mom and aunt often add chopped walnuts (not sure why it’s not chopped pistachios… you’d have to ask them).
MAKING AHEAD & STORING
This recipe will keep airtight in the fridge for 3 to four days. For the best texture, eat within the first two days.
MORE NO-BAKE RECIPES
- Easy No-Bake Chocolate Chip Cookie Peanut Butter Pie
- No-Bake Mint Chocolate Bars
- Key Lime Coconut Ice Box Cake
- Quick Fudgy No Bakes
- Ultimate No-Bake 4-Flavor Pie
EQUIPMENT YOU’LL NEED
Equipment
- 8×8” Pan
- Mixing Bowls
- Spatulas
- Measuring Cups
- Measuring Spoons
- Mixer
- Medium Pot
- Food Processor or Blender
- Whisk
Ingredients
- ¾ cup roasted salted shelled pistachios see note for roasting
- ⅛ tsp salt
- 2 tbsp sugar
- 1 ½ tbsp canola oil
- 6 tbsp sugar
- 2 tbsp cornstarch
- ¼ tsp salt
- 2 egg yolks
- 1 cup whole milk
- ¼ cup heavy cream
- ½ cup pistachio paste
- 1 tbsp unsalted butter
- ½ tsp vanilla extract
- 4 oz cream cheese softened
- 1 ½ tbsp powdered sugar
- 1 cup heavy cream
- ¼ tsp vanilla extract
- 30 Ritz crackers
- 4 tbsp salted butter melted
- 1 cup heavy whipping cream
- 1 ½ tbsp powdered sugar sifted
- ¼ tsp vanilla extract
Instructions
- Make your pistachio paste by adding your nuts to a food processor, then blend until they are minced and look somewhat thick
- Scrape down the sides of your food processor, then add in your salt and sugar, blending until finely ground and thick. Scrape down again, then pour in the oil. Blend until glossy, smooth, and a slightly loose paste forms
- To make the pistachio pudding, whisk together the granulated sugar, cornstarch, and salt in a medium pot until combined
- Add in the egg yolks and heavy cream, whisking until smooth before streaming in the milk, whisking until fully combined
- Place your pot over medium-high heat and whisk constantly until the mixture is thick and glossy. You should be able to lift the whisk with some of your mixture and make ribbons with it that don’t immediately sink back into the pudding
- Remove your pot from the heat, then whisk in the pistachio paste, butter, and ¼ tsp of vanilla until smooth
- Pour into a big mixing bowl and cover the surface of the pudding with parchment paper to prevent a skin from forming. Set aside for 30+ minutes at room temperature or until it’s no longer warm
- Crush your Ritz crackers to a rocky sand-like consistency. Add to a bowl with your melted butter and stir to combine
- Lightly grease an 8×8 pan
- Save ½ cup of your cracker-butter mixture for the top and spread the remainder into an even layer across the bottom of the pan
- Once your pudding has cooled to room temperature, add your cream cheese and powdered sugar to a separate bowl and beat until smooth. Then add the cup of heavy cream and ¼ teaspoon of vanilla, beating until medium-stiff peaks. This is key to ensure your dessert sets properly, so don’t undermix your cream!
- Remove the parchment paper from your cooled pudding and fold in the stabilized whipped cream
- Spread your pistachio mixture in an even layer over the Ritz crackers in your pan, then pop into the fridge while you make your whipped cream topping
- In a clean bowl, add the remaining cup of heavy cream, ¼ teaspoon of vanilla, and sift in your powdered sugar. Beat until you have medium peaks, and the whipped cream no longer falls completely off the spatula
- Dollop the whipped cream over your pistachio filling and spread into an even layer
- Sprinkle your reserved ½ cup of Ritz cracker crumbles over the top and cover your pan. Place it in the fridge for at least 8 hours before serving cold
Notes
Old Version
This is the original no-bake pistachio dessert recipe that’s made with instant pistachio pudding and Cool Whip (see photo below). For the updated recipe that’s made completely from scratch with homemade pistachio pudding and whipped cream, follow the recipe above this one!
Time to Prep: 20 minutes (+ 4 hour chill time)
Servings: 24
Ingredients:
- 60 Ritz crackers
- ½ cup salted butter, melted
- 2 packages Pistachio JELL-O Instant Pudding & Pie Filling
- 1 ½ cups milk
- 4 cups vanilla ice cream, slightly softened
- 9 oz Cool Whip whipped topping, softened
Directions:
- Crush your Ritz crackers until you have a rocky sand-like consistency and then add them to a bowl with the melted butter. Stir to combine
- In a greased 9×13 pan, spread your cracker-butter mixture evenly on the bottom, reserving about half a cup (which you will sprinkle onto the top, at the end)
- In a large bowl, combine the pistachio JELL-O and milk. Whisk to combine.
- Add your vanilla ice cream to the bowl and combine
- Spread the mixture evenly onto of the cracker crust, in the 9×13 pan
- Top with Cool Whip and sprinkle with remaining cracker-butter crumbs
- Cover and refrigerate for at least 4 hours
