An easy no-bake pistachio pudding dessert recipe made with lush layers of pistachio pudding, whipped topping, graham crackers, and topped with chopped nuts.
Ingredients
- 6.8 ounces instant pistachio pudding mix
- 2 ¾ cups milk
- 16 ounces whipped topping thawed and divided
- 14.4 ounce graham crackers (1 box)
- chopped pistachios optional topping
Instructions
- In a large bowl, whisk pudding mix and milk together for 2 minutes. Fold in ½ of the whipped topping.
- Cover the bottom of a 9 x 13 baking dish with a single layer of whole graham crackers. Add half the pudding mixture, and spread into an even layer. Repeat with another layer of graham crackers and then the rest of the pudding. Top with a final layer of graham crackers and the remaining whipped topping.
- Cover and refrigerate overnight, or for at least 4 hours.
- Garnish with chopped pistachios if desired, slice, and serve.
Notes
Store covered in the refrigerator for up to 4 days or freeze for up to 3 months. Remove from the freezer and thaw in the refrigerator before serving.
Nutrition
Calories: 258kcal | Carbohydrates: 42g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 403mg | Potassium: 147mg | Fiber: 1g | Sugar: 27g | Vitamin A: 95IU | Calcium: 100mg | Iron: 1mg
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