Pistachio Lush

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 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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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.

How To Make

(More detailed instructions in recipe card below.)

You will want to whip this dessert up at least 2 hours before serving .

1. Make the crust. Stir together the graham cracker crumbs, melted butter, and sugar in a bowl. Press into the bottom of a 9×13-inch baking dish. Refrigerate 1 hour. (Can be done more than 1 hour in advance if that suits your schedule better.)
   
2. Make the cream cheese layer. Beat the cream cheese until smooth and then beat in the powdered sugar. Stir in 1 1/2 cups of Cool Whip. Spread over crust.
   
3. Make the Pistachio layer. Mix together pistachio pudding mix and milk until it begins to thicken. Spread over cream cheese layer.
   
4. Spread remaining Cool Whip on top and sprinkle with chopped pistachios. Refrigerate at least 2 hours.
   

   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.

   

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   More Pistachio-Flavored Desserts

   • Watergate Cake
   • Watergate Cupcakes
   • Watergate Salad
   • No-Bake Pistachio Pudding Pie

   Originally posted May 4, 2019.

   

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