Pistachio Lush is a creamy, rich summer potluck dessert that is a cinch to make. Two boxes of pistachio pudding can easily be turned into a delicious no-bake layer dessert.

Pistachio Lush

Pistachio pudding is a food that takes me back to my childhood. I loved it as a kid.

I also love a good lush dessert for summer entertaining. They are so cool and refreshing and will keep in the refrigerator for 3 to 5 days. Butterscotch Lush, Butterfinger Lush, and Lemon Lush are some of my favorites.

I also love to serve this layer dessert for Christmas or Easter. It has such a festive green color that is perfect for the holidays.

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Creamy Layered Dessert

But sometimes I’m really craving some pistachio pudding and it’s Pistachio Lush to the rescue. This creamy dessert has 4 awesome layers and is totally no-bake. On the bottom is a graham cracker layer followed by a cream cheese layer, a pistachio pudding layer, and a layer of Cool Whip.

Pistachio Lush

Tips For Making Pistachio Lush

Once the crust is set, you can add all 3 layers at once or do them one at a time and let it hang out in the fridge between adding layers. Whatever is going to be more convenient for you.

If you wish, you can bake the crust for 8-10 minutes in a 350 degree oven and let it cool before adding the next layer. I find the crust holds together fine with no baking and in the middle of summer, why would you turn on the oven if you don’t have to?

Be sure to use INSTANT Pistachio pudding and not the Cook and Serve kind.

How To Store

Leftovers can be tightly wrapped with plastic wrap and stored in the refrigerator for 3 to 5 days.

Pistachio Lush

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Pistachio Lush

5 from 10 votes
Cook: 15 minutes
Total: 1 hour 15 minutes
Servings: 16
Pistachio Lush is a creamy, rich summer potluck dessert that is a cinch to make. Two boxes of pistachio pudding can easily be turned into a delicious no-bake layer dessert.
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Ingredients

Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1/4 cup granulated sugar

Cream Cheese Layer

  • 1 (8-ounce) package cream cheese, room temperature
  • 1 cup powdered sugar
  • 1 (16-ounce) container Cool Whip, divided

Pistachio Pudding Layer

Topping

  • chopped pistachios, optional

Instructions 

  • In a medium bowl, stir together graham cracker crumbs, melted butter, and sugar. Press into the bottom of a greased 9×13-inch pan. Refrigerate at least 1 hour.
  • Beat cream cheese with an electric mixer until creamy. Add powdered sugar and beat until smooth.
  • Stir in 1 1/2 cups of Cool Whip. Spread over graham cracker crust.
  • In a large bowl whisk together pudding mix and milk until it starts thickening, about 2 minutes. Spread over cream cheese layer.
  • Spread remaining Cool Whip on top. Sprinkle chopped pistachios on top if desired. 
    Refrigerate at least 2 hours before serving.

Video

Notes

Nutritional info is provided as an estimate only and will vary based on brands of products used.

Nutrition

Calories: 324kcal | Carbohydrates: 40g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 376mg | Potassium: 138mg | Fiber: 0.4g | Sugar: 34g | Vitamin A: 463IU | Calcium: 102mg | Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally posted May 4, 2019.

Pistachio Lush

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12 Comments

  1. json formatter says:

    Pistachio Lush is a creamy no-bake dessert featuring layers of graham cracker, cream cheese, pistachio pudding, and Cool Whip. Easy to make, itโ€™s perfect for summer potlucks and can be stored in the refrigerator for 3 to 5 days. For recipe organization, check out JSON Formatter!

  2. Base Conveter says:

    This Pistachio Lush dessert is an absolute showstopper! The layers are perfectly balancedโ€”creamy, crunchy, and bursting with that delightful pistachio flavor. I love how easy it is to make despite looking so impressive. My family couldnโ€™t get enough of it, and itโ€™s now a requested treat for every gathering. The step-by-step instructions were clear and made the process foolproof. Thanks for sharing such a delicious recipeโ€”itโ€™s a definite keeper! base converter