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Pistachio Lush Dessert is one of our family’s favorites! Layers of cheesecake, whipped topping, and pistachio pudding are combined with a delicious graham cracker crust for a creamy, decadent dessert that everyone LOVES!
I’ll never forget the first time I tried lush dessert. It was at a summer picnic, with family and friends, and the minute I took my first bite I was in heaven. The flavor was banana, which I’m always a sucker for, and it tasted like banana cream pie… but 10 times more amazing.
And ever since then? I’ve been obsessed with trying different flavors. From Cherry Cheesecake Lush to Strawberries & Cream Lush to Caramel Apple Lush… I’ve definitely been on a roll. But this Pistachio Lush? Well, I kind of fell into this one inadvertently. By offering to make a birthday dessert for Greta’s teacher, who told me that this pistachio dessert is his all-time FAVORITE!
And honestly? I can see why. It’s packed with delicious pistachio flavor, and the layers are absolutely to die for. It’s the perfect dessert for hot summer days (no oven required) and also a holiday favorite! My family loves making it for Christmas, Easter, birthdays… you name it. And I have no doubt you’re going to love it, too.
what is lush dessert?
Lush dessert is essentially a layered dessert that consists of a graham cracker or cookie crust, a layer of no-bake cheesecake, some type of pudding, and whipped cream. Other names for it include dessert lasagna, icebox dessert, and layered pudding dessert. It gets its name from the word LUSH, which means “very rich and providing great sensory pleasure”. Once you try lush dessert, you’ll agree this is the perfect description!
what you’ll need for this recipe
Graham cracker crumbs – I used 2 1/2 cups of graham cracker crumbs for the crust. You can buy crumbs or make your own using a food processor.
Butter – I combined the graham cracker crumbs with 1/2 cup butter, melted.
Sugar – I added 1/4 cup granulated sugar to the crust to sweeten it.
Cool Whip – I used 16 ounces Cool Whip, which is about 6 cups. You can use store bought or make my easy homemade Cool Whip!
Cream cheese – I used 8 ounces cream cheese, softened to room temperature. Be sure your cream cheese is fully softened to avoid lumps.
Powdered sugar – I added 1 cup powdered sugar to the cheesecake layer to sweeten it up. You can substitute granulated sugar, but it may have more of a grainy texture.
Instant Pistachio Pudding Mix – I used 2 small (3.4 ounce) boxes of Instant Pistachio Pudding Mix. Be sure to use instant pudding so the pudding sets!
Milk – I used 3 cups of milk in the pudding layer. I used 2% but you can use whatever you have on hand.
Nuts – I sprinkled 1/4 cup chopped nuts on top. Use walnuts, pecans, pistachios, or any kind of nuts.
how to make this pistachio dessert
Make the crust. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press firmly into the bottom of a 9×13 inch pan. This crust can either be baked or no-bake.
- For a baked crust, bake at 350° for 10-12 minutes, then refrigerate to let the crust cool completely.
- For a no-bake crust, skip the baking and just put it in the fridge for at least 1 hour until firm.
Make the cheesecake layer. In a separate mixing bowl, combine 2 cups Cool Whip, room temperature cream cheese, and powdered sugar. Mix them together until smooth, then spread them evenly over your crust.
Make the pudding layer. Combine pudding mix and milk in a mixing bowl; whisk until smooth and let stand 5-10 minutes to thicken. Spread it on top of the cream cheese layer.
Cover and refrigerate. Cover tightly with plastic wrap or foil and chill for 2 hours to let the layers firm up.
Serve. Before serving, top with remaining Cool Whip and sprinkle with chopped nuts. Enjoy!
Recipe Variations
- Add crushed pineapple to the pistachio pudding layer
- Substitute vanilla wafers, chocolate graham crackers, or Oreos in the crust
- Substitute mini chocolate chips for the chopped nuts (or use both!)
- Use homemade Cool Whip in place of store bought
- Use any flavor of pudding mix instead of pistachio
- Add vanilla, almond, or pistachio extract to the cream cheese mixture for extra flavor
storing leftovers
Store leftovers, covered, in the refrigerator for up to 4 days. You can also freeze this layered pistachio pudding dessert by covering it tightly with plastic wrap, then aluminum foil. It will keep for up to 3 months in the freezer and is also delicious served frozen!
More Instant Pudding Mix Recipes to Try
Are you a pudding lover? Be sure to try these delicious recipes using instant pudding mix!
Pistachio Lush Dessert
Ingredients
- 2 1/2 cups graham cracker crumbs
- 1/2 cup butter melted
- 1/4 cup granulated sugar
- 16 ounces whipped topping Cool Whip
- 8 ounces cream cheese at room temperature
- 1 cup powdered sugar
- 2 small boxes instant pistachio flavored pudding mix
- 3 cups milk
- 1/4 cup chopped nuts
Instructions
- In a medium mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar.
- Press firmly into the bottom of a 9x13 inch pan. This crust can either be baked or no-bake. *For a baked crust, bake at 350° for 10-12 minutes, then refrigerate until cooled to room temperature. *For a no-bake crust, simply refrigerate at least 1 hour until firm.
- In a separate mixing bowl, combine 2 cups whipped topping, cream cheese, and powdered sugar. Mix until smooth and creamy; spread over cooled crust.
- Combine pudding mix and milk; whisk until smooth and let stand 5-10 minutes to thicken. Spread pudding over cheesecake mixture.
- Cover tightly with plastic wrap or foil and refrigerate 2 hours or until ready to serve.
- Before serving, top with remaining whipped topping and chopped nuts.
- Cover and refrigerate leftovers.
Loving all the layers! So perfect for St.Patricks day!
How have I never had one of these before?!? I’ve truly been missing out…until now! Looks so rich and yummy!
This is so good! We enjoyed it for breakfast on a crazy, running-late morning and let me tell you: our day was then off to a good start!
You are a great Mom! Your kids must have loved having it for breakfast, what a treat!
My grandmother used to make lemon lush all the time. I had forgotten how much I enjoyed it! This pistachio version sounds delicious! Can’t wait to try it!
My mom made this with canned pumpkin, vanilla pudding & pumpkin pie spice for the 1st layer over the graham cracker crust, and cream cheese combined with thawed cool whip for the second. Then she repeated pumpkin and pudding layer. She’d make this in a pie tin and it became our only pumpkin pie at Thanksgiving. I’ve used white chocolate pudding instead of vanilla also. Either way, it’s the best!!!
Sounds absolutely perfect!
This looks SO creamy! I’ve never made a lush dessert, but this post makes me want to try it!
My granddaughters favorite! I make it every holiday! Love it!!
I’d always wondered what classifies a dessert as a “lush”, and now I know!
I’ve never had a lush dessert but this sounds crazy good
Is the pudding instant or cook and serve?
Thank you!
Instant
This needs to be specified in the recipe. It didn’t say instant, so I used regular. I’m keeping my fingers crossed but not very hopeful. Very disappointing.
If the recipe doesn’t specify to cook pudding first it’s always instant. Hope that helps..
Can I make this the day before? Or will it taste better if I make it on the day that I am serving it?
I made it today and serving tomorrow evening. No time tomorrow to deal with it. I will be back and report how it went over.
I’m using regular pudding and it’s setting up nicely!!!!! Thank God!!!
It is instant as it says to mix pudding and milk and whisk until smooth. It will thinken as it sets. I made it today for a gathering I am attending. Bet there will be NO leftovers.
What type of nots did you use and are they toasted?
I’m going to use pistachio nuts.
The ingredient list calls for 16 oz whipped topping. Isn’t that the same as two cups? You use 2 cups to mix with the cream cheese and then you’re supposed to put the remainder on top. There is no remainder. I need to go back to the store. Grrr.
Terri it calls for 16oz whipping cream divided.That’s half for cream cheese mixture and half for the top.
No, it says whipped topping, not whipping cream. If it’s 16 oz. of whipped topping, then you need to change Step 3 to “one cup” or “half” the whipped topping.
Hi. I just want to say I understand all of the recipe. Thank you. I’m making it for girls night on Monday.
The 16 oz. of whipped topping refers to the weight of the tub. If you measure out 2 cups of whipped topping, you will still have some left in the bowl. I know my reply is a month late, so sorry. I just made this yesterday and 1 tub was enough for the whole recipe.
Based on the questions posted here…instant or regular pudding, whipped topping divided, etc…it seems that this recipe could have been written more clearly.
I made my own version using golden oreos for the crust. My guys love pistachios,
Made it exactly as the recipe said. Delicious and will definitely make it again..
So much better with crust made from ground walnuts, butter and flour. One of my favorite desserts. My kids call it “Green Stuff” lol.
Would love to know how you make your ground walnut crust sounds good.
1 cup flour 1 stick butter cut up and I cups ground nuts I used mostly ground pecans
first mix the butter and flour into pea sized mixture then add nuts mix well spread in 9×13 pan press firmly and bake at 350 for 20 minutes
but most people use walnuts ground up means chopped small
Could whipping cream be used instead of whipped topping?
Hi…the direction 2 cups of graham cracker crumbs???
can you buy it that way? or do you take the graham cracker crumbs and smash them yourself? As you can tell I’m not a baker….but would like to try this…Thanks a bunch!
Hi there. I thought I’d reply to your question in case no one else did. You can use a food processor or rolling pin to crush crackers up OR you can buy the crumbs. It’ll work either way.
I made this last night for dessert today, and it was so very good! Nice and light for a hot, summery day. I love the graham cracker crust and Cool Whip rocks! My guests were big fans, too. Thanks for posting this delicious recipe!
Is there a non dairy substitute for the cream cheese? This recipe sounds so good but with the dairy it’s a no-no for me!
A local restaurant makes a pistachio pudding that has pineapple and maraschino cherries in it; it’s lovely. Even though this recipe sounds absolutely perfect just the way it is, I think I’m going to experiment alittle. I’ll keep you posted on the results.
What size pistachio instant mix? My grocer has two sizes.
My mom makes this with chopped heath bar on top! Try it….so yummy!
This is a family favorite of ours, but we use an oreo cookie crust. Yum!
Can I use real whip cream ?
Yes! I also have a recipe for homemade cool whip 🙂
https://www.lemontreedwelling.com/homemade-cool-whip/
Should the pudding mix be prepared or do I use right out of the box?
The pudding mix is right out of the box, and as you follow the recipe, you prepare it.