Description
A creamy, airy dessert featuring pistachio pudding, a buttery crumb crust, pineapple topping, and crunchy pistachios. Light, tropical, and irresistible!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (or tea biscuits)
- 6 Tbsp unsalted butter, melted
- 2 Tbsp sugar
For the Layers:
- 1 box (3.4 oz / 96 g) pistachio instant pudding mix
- 1 ½ cups cold milk
- 1 box (3.4 oz / 96 g) vanilla or cheesecake instant pudding mix
- 1 tub (8 oz / 227 g) whipped topping, thawed
For the Topping:
- 1 cup fresh pineapple chunks (or well-drained canned)
- 2–3 Tbsp chopped pistachios
Instructions
- Prepare the crust: Combine graham crumbs, sugar, and melted butter. Press into the bottom of a square pan. Chill for 10 minutes.
- Make pistachio layer: Whisk pistachio pudding with cold milk until thickened. Fold in ½ whipped topping. Spread over crust.
- Make vanilla layer: Whisk vanilla pudding with cold milk until set. Fold in remaining whipped topping. Spread over the pistachio layer.
- Chill: Refrigerate at least 2 hours, or until firm.
- Top & serve: Garnish with pineapple chunks and chopped pistachios. Slice into squares and enjoy chilled.
Notes
For a lighter version, use sugar-free pudding mix and light whipped topping.
Ensure pineapple is well drained to prevent sogginess.
You can swap the vanilla layer with lemon pudding for extra citrus brightness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~240 kcal
- Sugar: ~22 g
- Sodium: ~250 mg
- Fat: ~9 g
- Saturated Fat: ~5 g
- Saturated Fat: ~3 g
- Trans Fat: 0 g
- Carbohydrates: ~36 g
- Fiber: ~1 g
- Protein: ~4 g
- Cholesterol: ~15 mg