Pistachio Dessert Lasagna recipe - LIVE

pistachio pudding mix

🥗Healthier: sugar-free pudding mix

💰Cheaper: vanilla pudding mix

Sugar-free mix reduces calories without sacrificing flavor.

whipped topping

🥗Healthier: homemade whipped cream

💰Cheaper: cool whip

Homemade whipped cream can be lighter and fresher.

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk + sugar

Coconut cream offers a dairy-free option with similar richness.

chopped pistachios

🥗Healthier: chopped almonds

💰Cheaper: chopped walnuts

Almonds provide a healthier nut option with good flavor.

Start by making the crust using 1 cup of softened butter, creaming it until smooth.

Add 1 cup of powdered sugar to the creamed butter and mix until creamy.

Slowly add 2 cups of all-purpose flour to the mixture, mixing to avoid a flour explosion.

Incorporate 1/2 cup of chopped pecans into the dough using your hands.

Spread the crust mixture evenly into a 9 by 13 pan, pressing it down with your hands for an even layer.

Bake the crust at 375°F for 10 to 20 minutes until the edges are golden, but do not let the top get too dark.

While the crust cools, prepare the no-bake cheesecake layer by blooming 1 teaspoon of gelatin in 2 tablespoons of cold water for 3 to 5 minutes.

In a mixing bowl, beat 8 ounces of cream cheese until smooth, ensuring there are no chunks.

In a separate bowl, whip 1 cup of heavy cream until stiff peaks form, then fold it into the cream cheese mixture.

Add the bloomed gelatin to the cheesecake mixture and combine well.

Prepare the pistachio pudding layer by mixing 1 package of pistachio pudding mix with 1 cup of milk until thickened.

Layer the cheesecake mixture over the cooled crust, followed by the pistachio pudding layer.

Top with stabilized whipped cream, which can be made by whipping heavy cream with gelatin for stability.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens