If you’re looking at this recipe questioningly, adult-me is asking that you just trust me on this. This salty and light pistachio dessert is the best warm-weather treat, with just the right hint of creamy flavor.

I say “adult-me” because my aunt had been making this for years. The first time I saw it, I’m pretty sure I didn’t go near it until forced to try a bite. Nothing about a bright green dessert was appealing to kid-me.

I was going to make a joke about how this is basically a family recipe because it is such a staple at all our family gatherings, but then I learned it really is a family recipe. 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!

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WHAT IS 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. Like this dessert is requested by many, and there isn’t a reunion complete without it.

That said, what is this easy, creamy dessert? It’s made up of a buttery Ritz cracker crust, topped with a cold pistachio layer made with JELL-O pudding, ice cream, and a little milk, and finished with Cool Whip.

You can sprinkle chopped nuts on top (but I’m not the gal for that) or simply reserve some of your crust and dust it over your whipped topping. A dessert that made it out of the 70s that actually tastes good, okkkkk.

Cool Whip versus homemade whipped cream: If you have a little heavy cream and powdered sugar on hand, feel free to whip it up to medium peaks and use it for the topping instead of Cool Whip.

INGREDIENTS

Ritz Crackers: Make for the perfect salty crunch for your bottom layer, and sprinkled on top
Salted Butter: One of the few times I recommend salted over unsalted, and it makes for a delicious salty balance to this sweet and creamy dessert
Pistachio JELL-O Instant Pudding & Pie Filling: Make sure it’s INSTANT! This is where all the unique flavor of this dessert lives
Milk: Brings together the pudding and helps to loosen the middle layer of your treat
Vanilla Ice Cream: Gives sweetness and chill, while balancing with the pudding texture
Cool Whip: A quick and easy topping (which you can easily sub for some homemade whipped cream)

Where do I find pistachio pudding? In the baking section of your grocery store! It’s right there with all the JELL-O pudding mixes. Just be sure to get “instant” and not “cook & serve” for this recipe.

HOW TO MAKE PISTACHIO DESSERT

Blink, and you might miss it (cause this delicious baby comes together quickly). As usual, grease your 9×13″ pan first, so your dessert scoops out smoothly and easily later on.

Then make your crunchy and salty crust. Pop your crackers into a baggie and with a rolling pin (or your hand if you need to get out some feelings), crush your Ritz crackers into a rocky sand-like consistency.

Add the crushed crackers to a bowl with the melted butter and give a quick stir to combine. Save half a cup of your crumbs (for topping later!) and pour the rest into your greased pan, spreading into an even layer across the bottom.

For your pistachio layer, add your instant pistachio pudding and milk to a bowl, whisking to combine. Then, carefully add your softened vanilla ice cream to the bowl, whisking until you have one singular, beautiful green color.

Carefully pour the creamy pistachio filling over your cracker crust layer into your baking dish and spread evenly. Top your pistachio layer with your Cool Whip, spreading into an even layer, and sprinkle with those Ritz cracker crust crumbs you reserved earlier.

Cover and place in the fridge for at least four hours before absolutely devouring.

3 reasons you’ll love this pistachio dessert

Perfect year-round – because summertime isn’t the only time we want cold desserts
Comes together in less than 10 minutes before spending some time in the fridge
It’s unique! Send your friends and family home with their new favorite dessert

TIPS & VARIATIONS

Grab your ice cream from the freezer and set at room temperature for 30 minutes before you begin assembling your dessert. Don’t let it sit out for too long! We’re going for softened, not melted.
Cool Whip is found in the freezer section – which means its (SAY WHAT) frozen, when you buy it. Pop it into the fridge the night before (or when you buy it from the store) so it’s cold but soft, for topping your dessert.
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 is perfect to make a day in advance and bring to a gathering! It will keep airtight in the fridge for 3 to five days.

You can also pop this tightly covered into the freezer, but heads-up, the texture likely will change, so I wouldn’t recommend freezing it. It’s a good thing it comes together so quickly and easily!

MORE NO-BAKE RECIPES

EQUIPMENT YOU’LL NEED

Prep Time 20

Total Time 4 20

Servings 24

Course Dessert

Cuisine American

A dessert that's too easy to eat! Made with only six ingredients and no baking required, this pistachio dessert is perfect in the heat of summer (or really all year round).

Equipment

Mixing Bowls
9×13 pan
Foil
Whisk
Spatula

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

Instructions

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