Description
Pistachio Cream Crunch Lasagna is a luscious no-bake layered dessert featuring a buttery cookie crust, creamy pistachio cheesecake filling, fluffy whipped topping, and crunchy pistachios. This elegant dessert combines rich nutty flavors with a light, airy texture.
Ingredients
- 2 cups crushed vanilla sandwich cookies or graham crackers
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 packages (3.4 oz each) instant pistachio pudding mix
- 3 cups cold milk
- 2 cups whipped topping, thawed
- 1 cup shelled pistachios, chopped, divided
- 1/2 cup white chocolate chips, melted (optional)
- Extra whipped topping for garnish
Instructions
- In a bowl, combine crushed cookies and melted butter.
- Press the mixture firmly into the bottom of a 9×13-inch dish.
- Refrigerate the crust for 20 minutes.
- Beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in 1 cup of whipped topping.
- Spread the cream cheese mixture evenly over the chilled crust.
- In a separate bowl, whisk pistachio pudding mix with cold milk until thickened.
- Fold in 1/2 cup chopped pistachios.
- Spread the pistachio pudding layer over the cream cheese layer.
- Top with the remaining whipped topping.
- Sprinkle the remaining chopped pistachios over the top.
- Drizzle with melted white chocolate if desired.
- Cover and refrigerate for at least 4 hours or overnight.
- Slice and serve chilled.
Notes
- Overnight chilling provides the best texture and flavor.
- Toast the pistachios for extra crunch and nuttiness.
- Use homemade whipped cream in place of whipped topping if preferred.
- Keep refrigerated until ready to serve.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American