Pistachio Lush (Pistachio Delight) with Mama Joyce

pistachio pudding mix

🥗Healthier: sugar-free pudding mix

💰Cheaper: vanilla pudding mix

Sugar-free mix reduces calories while vanilla provides a similar base flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt lowers fat content while maintaining creaminess.

whipped topping

🥗Healthier: coconut whipped cream

💰Cheaper: homemade whipped cream

Coconut whipped cream is dairy-free and can be made from coconut milk.

graham cracker crumbs

🥗Healthier: almond flour

💰Cheaper: vanilla wafer crumbs

Almond flour is gluten-free while vanilla wafers are often cheaper.

Preheat the oven to 325° F.

In a medium-sized bowl, add 1/2 cup of butter, 1 cup of flour, a dash of salt, and 1/2 cup of chopped pecans; mix well.

Press the mixture into the bottom of a 9x13 inch pan, spreading it out evenly.

Bake at 325° F for 15 minutes until golden.

Let the crust cool completely; optionally place it in the refrigerator to cool faster.

In a bowl, combine 8 oz of cream cheese, 1 cup of powdered sugar, and 1 cup of Cool Whip; blend with a mixer until smooth and fluffy.

Spread the cream cheese mixture evenly over the cooled crust.

Chill the cream cheese layer for a few minutes.

In a large bowl, combine 2 packages of instant pistachio pudding with 3 cups of cold milk and 1 teaspoon of vanilla extract; whisk until it thickens (about 2 to 3 minutes).

Spread the pistachio mixture evenly over the cream cheese layer, using a light touch.

Spread the remaining Cool Whip over the top, keeping it smooth and fluffy.

Sprinkle additional pecans on top for crunch.

Cover and chill overnight in the refrigerator to set the layers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens