Description
A creamy, nutty, no-bake dessert with layers of graham crackers, pistachio pudding, and whipped topping. Chilled to perfection for a refreshing, elegant treat.
Ingredients
1 package (3.4 oz) pistachio instant pudding mix
2 cups whole milk
1 (8 oz) container heavy cream or non-dairy whipped topping
10–12 graham cracker sheets
1 cup crushed pistachios (for topping)
2 tbsp powdered sugar (optional, for extra sweetness)
1 tsp vanilla extract
Instructions
Pulse graham cracker sheets in a food processor until crushed into coarse crumbs.
Press half the crumbs into the bottom of a 9-inch springform pan.
In a bowl, whisk pudding mix, milk, vanilla extract, and 2 tbsp of crushed pistachios until smooth.
Spread half the pudding mixture over the graham cracker base.
Top with whipped cream (or non-dairy alternative) and a layer of remaining graham cracker crumbs.
Repeat with remaining pudding and topping layers.
Sprinkle additional crushed pistachios on top.
Refrigerate for 4-6 hours until firm.
Remove edges with a hot knife before slicing.
Notes
Chill for at least 4 hours, longer for best results
Substitute graham crackers with digestive biscuits or gluten-free alternatives
Use halal-certified ingredients where necessary
Wrap tightly and refrigerate for up to 3 days
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 280
- Sugar: 25g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg