20 Creamy Pistachio Pudding Dessert Recipes

Ever find yourself craving something sweet, creamy, and just a little bit nutty? You’re in luck! Our roundup of 20 Creamy Pistachio Pudding Dessert Recipes is here to satisfy those dessert dreams. From no-bake delights to luxurious layered treats, each recipe promises a burst of pistachio flavor that’s sure to impress. Dive in and discover your next favorite dessert that’s as easy to make as it is delicious to eat!

Pistachio Pudding Pie with Whipped Cream

After a long day of testing recipes, there’s nothing I crave more than a slice of something sweet and creamy. That’s how this Pistachio Pudding Pie with Whipped Cream came to be—a dessert that’s as easy to make as it is delicious to eat.

Ingredients

• 1 9-inch graham cracker pie crust (store-bought is fine, but I love the extra crunch of homemade)
• 1 box (3.4 oz) instant pistachio pudding mix (the secret to its vibrant color and flavor)
• 2 cups cold whole milk (trust me, the richness makes a difference)
• 1 cup heavy whipping cream (chilled, for that perfect peak)
• 2 tbsp powdered sugar (just enough to sweeten the cream without overpowering the pistachio)
• 1/2 tsp vanilla extract (my little flavor booster)
• A handful of chopped pistachios (for that final touch of crunch and color)

Instructions

1. In a large bowl, whisk together the pistachio pudding mix and cold milk until smooth and slightly thickened, about 2 minutes. Let it sit for 5 minutes to set.
2. Pour the pudding into the graham cracker crust, smoothing the top with a spatula. Chill in the refrigerator for at least 2 hours, or until firm.
3. In another bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form, about 3-4 minutes. Tip: Make sure your bowl and beaters are cold to help the cream whip up faster.
4. Spread the whipped cream over the chilled pudding layer. Tip: For a decorative touch, use a piping bag fitted with a star tip.
5. Sprinkle the chopped pistachios on top for garnish. Chill the pie for another 30 minutes before serving. Tip: This extra chill time helps the flavors meld together beautifully.

Finally, this pie is a dreamy combination of creamy, crunchy, and nutty flavors. Serve it with a drizzle of chocolate sauce or a side of fresh berries for an extra special touch.

No-Bake Pistachio Pudding Cheesecake

Last summer, I stumbled upon the most delightful no-bake dessert that quickly became a staple at my family gatherings. It’s the kind of recipe that’s perfect for those days when you want something indulgent without turning on the oven.

Ingredients

• 1 1/2 cups graham cracker crumbs (I always grab the honey-flavored ones for a bit of extra sweetness)
• 1/2 cup unsalted butter, melted (I microwave it in 20-second bursts to avoid splatters)
• 1 (3.4 oz) package instant pistachio pudding mix (the secret to that vibrant green color and dreamy flavor)
• 1 cup cold whole milk (trust me, whole milk makes the pudding extra creamy)
• 1 (8 oz) package cream cheese, softened (I leave it out on the counter for about an hour before starting)
• 1 (8 oz) tub whipped topping, thawed (I’m all about the light and fluffy texture it adds)

Instructions

1. In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Tip: Press the mixture firmly into the bottom of a 9-inch springform pan to create a solid base.
2. Pour the mixture into the pan and press down evenly with the back of a spoon. Chill in the refrigerator for 10 minutes to set.
3. In a large bowl, whisk together the pistachio pudding mix and cold milk until smooth. Let it sit for 2 minutes to thicken slightly.
4. Add the softened cream cheese to the pudding mixture and beat with an electric mixer on medium speed until smooth. Tip: Scrape down the sides of the bowl to ensure everything is fully incorporated.
5. Gently fold in the whipped topping until no white streaks remain. Tip: Use a spatula and fold in a figure-eight motion to keep the mixture light.
6. Spread the filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or until set.

Decadent doesn’t even begin to describe this cheesecake. The creamy pistachio filling paired with the buttery crust is a match made in dessert heaven. For an extra touch, garnish with chopped pistachios or a drizzle of chocolate sauce before serving.

Pistachio Pudding Icebox Cake

This summer, I stumbled upon the most delightful dessert that requires zero baking and is a hit at every gathering—Pistachio Pudding Icebox Cake. Trust me, if you’re looking for something creamy, dreamy, and effortlessly chic, this is your go-to.

Ingredients

• 2 cups heavy whipping cream (I always chill the bowl and beaters first for extra fluffy peaks)
• 1 (3.4 oz) box instant pistachio pudding mix (the secret to that vibrant green and nutty flavor)
• 1 cup whole milk (I find whole milk gives the pudding a richer texture)
• 1 (14.4 oz) package graham crackers (for that perfect crunch and layers)
• 1/2 cup chopped pistachios (because more pistachios mean more joy)

Instructions

1. In a large mixing bowl, whip the heavy cream on high speed until stiff peaks form, about 3 minutes. Tip: A chilled bowl helps the cream whip faster.
2. Gently fold in the pistachio pudding mix and milk until fully combined. The mixture should be smooth and evenly green.
3. In a 9×13 inch baking dish, layer graham crackers to cover the bottom. Spread half of the pudding mixture over the crackers.
4. Repeat with another layer of graham crackers and the remaining pudding mixture. Top with chopped pistachios.
5. Cover and refrigerate for at least 4 hours, or overnight. Tip: Overnight chilling melds the flavors beautifully and softens the crackers.

Gloriously creamy with a hint of nuttiness, this cake is a textural dream between the soft pudding and crunchy pistachios. Serve it chilled with a drizzle of chocolate sauce for an extra decadent touch.

Pistachio Pudding Mousse with Chocolate Shavings

Delightfully creamy and subtly nutty, this Pistachio Pudding Mousse with Chocolate Shavings is my go-to dessert when I want something light yet indulgent. I remember the first time I made it for a family gathering; the bowl was scraped clean in minutes, and I knew it was a keeper.

Ingredients

• 1 box (3.4 oz) instant pistachio pudding mix – I always keep a couple of boxes in my pantry for last-minute desserts.
• 1 1/2 cups cold whole milk – The richer the milk, the creamier the mousse.
• 1 cup heavy cream, chilled – This is the secret to that dreamy, airy texture.
• 1/2 tsp vanilla extract – A splash of vanilla enhances the pistachio flavor beautifully.
• 1/4 cup chocolate shavings – I use a vegetable peeler on a bar of dark chocolate for rustic, uneven shavings.

Instructions

1. In a large mixing bowl, whisk together the pistachio pudding mix and cold milk until smooth and slightly thickened, about 2 minutes. Tip: Let it sit for 5 minutes to thicken further.
2. In another bowl, beat the chilled heavy cream and vanilla extract with an electric mixer on high speed until stiff peaks form, about 3 minutes. Tip: Chill your bowl and beaters in the freezer for 10 minutes beforehand for best results.
3. Gently fold the whipped cream into the pudding mixture until fully incorporated and no white streaks remain. Tip: Use a spatula and fold in a figure-eight motion to keep the mixture light.
4. Divide the mousse evenly among serving glasses and refrigerate for at least 1 hour to set.
5. Just before serving, sprinkle the top of each mousse with chocolate shavings.

Mmm, the first spoonful is always a revelation—silky, fluffy, and with just the right amount of crunch from the chocolate. For an extra touch of elegance, serve with a side of fresh raspberries or a drizzle of melted chocolate.

Pistachio Pudding Trifle with Pound Cake

Perfect for those summer gatherings, I stumbled upon this Pistachio Pudding Trifle with Pound Cake recipe during a desperate attempt to impress my in-laws. It’s since become my go-to for potlucks, blending creamy, nutty flavors with the soft, buttery layers of pound cake.

Ingredients

• 1 box (3.4 oz) instant pistachio pudding mix – I swear by the name brand for that vibrant green color.
• 2 cups cold whole milk – Skim just doesn’t give the same creaminess.
• 1 pre-made pound cake (about 12 oz), cubed – Save time with store-bought, but homemade is divine.
• 1 cup heavy whipping cream – Chill the bowl and beaters for best results.
• 1/4 cup powdered sugar – For just the right sweetness in the whipped cream.
• 1/2 cup chopped pistachios – Toast them lightly for an extra crunch.
• 1 tsp vanilla extract – The secret to depth in the whipped cream.

Instructions

1. In a large bowl, whisk together the pistachio pudding mix and cold milk until smooth. Let it set in the fridge for 5 minutes.
2. While the pudding sets, whip the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form, about 3 minutes.
3. Layer half of the pound cake cubes at the bottom of a trifle dish or large glass bowl.
4. Spread half of the pistachio pudding over the pound cake layer.
5. Top the pudding layer with half of the whipped cream, spreading gently to cover.
6. Repeat the layers with the remaining pound cake, pudding, and whipped cream.
7. Sprinkle the chopped pistachios over the top for garnish.
8. Chill the trifle in the refrigerator for at least 1 hour before serving to let the flavors meld.

Finally, this trifle is a dreamy mix of textures, from the fluffy whipped cream to the moist cake and crunchy pistachios. Serve it in individual glasses for a chic twist at your next dinner party.

Pistachio Pudding Cookies with White Chocolate Chips

Perfectly soft, chewy, and packed with flavor, these Pistachio Pudding Cookies with White Chocolate Chips are a dream come true for anyone who loves a little nuttiness in their sweets. I stumbled upon this recipe during a lazy Sunday baking spree, and now it’s a staple in my cookie jar.

Ingredients

• 1 box (3.4 oz) instant pistachio pudding mix – the secret to their irresistible flavor and moist texture.
• 1 cup unsalted butter, softened – I always take mine out an hour before baking; it makes creaming so much easier.
• 3/4 cup packed brown sugar – for that deep, caramel-like sweetness.
• 1/4 cup granulated sugar – just enough to balance the brown sugar’s richness.
• 2 large eggs – room temperature eggs blend better, creating a smoother dough.
• 1 tsp vanilla extract – my grandma’s secret to enhancing all baked goods.
• 2 1/4 cups all-purpose flour – spooned and leveled to avoid dense cookies.
• 1 tsp baking soda – for the perfect rise.
• 1/2 tsp salt – to balance the sweetness.
• 1 cup white chocolate chips – because everything’s better with chocolate, right?

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This ensures even baking and easy cleanup.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl’s sides halfway through for uniform mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Adding eggs one by one prevents the mixture from separating.
4. Gradually mix in the flour, baking soda, and salt until just combined. Overmixing leads to tough cookies.
5. Fold in the pistachio pudding mix and white chocolate chips until evenly distributed throughout the dough.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. They’ll spread as they bake.
7. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Vibrant with the unique taste of pistachio and studded with creamy white chocolate chips, these cookies are a delightful twist on the classic. Serve them with a cold glass of milk or crumble over vanilla ice cream for an extra special treat.

Pistachio Pudding Bread Pudding

Believe it or not, I stumbled upon this Pistachio Pudding Bread Pudding recipe during a late-night fridge raid, and it’s been a game-changer for my dessert lineup ever since. It’s the perfect blend of creamy and crunchy, with a nostalgic twist that’ll have everyone asking for seconds.

Ingredients

• 6 cups of day-old French bread, cubed (I find that slightly stale bread soaks up the pudding better)
• 1 box (3.4 oz) instant pistachio pudding mix (the secret to that vibrant green and irresistible flavor)
• 2 cups whole milk (trust me, the richness makes a difference)
• 1/2 cup granulated sugar (because life’s too short for less sweet)
• 3 large eggs, room temperature (they blend more smoothly when not cold)
• 1 tsp vanilla extract (my grandma’s secret to everything)
• 1/2 cup chopped pistachios (for that extra crunch and nutty flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. A little butter or non-stick spray works wonders here.
2. In a large bowl, whisk together the pistachio pudding mix, milk, sugar, eggs, and vanilla extract until smooth. Tip: Make sure there are no lumps for the creamiest texture.
3. Add the cubed bread to the bowl, gently pressing down to ensure every piece is soaked in the pudding mixture. Let it sit for 10 minutes to absorb all that goodness.
4. Fold in the chopped pistachios, saving a handful for topping if you’re feeling fancy.
5. Pour the mixture into the prepared baking dish and sprinkle the remaining pistachios on top. Tip: Cover with foil for the first 20 minutes to prevent over-browning.
6. Bake for 45-50 minutes, or until the center is set and the top is golden. Tip: A knife inserted in the center should come out clean when it’s done.

Golden and glorious right out of the oven, this bread pudding is a dreamy mix of soft, custardy center and crispy edges. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Pistachio Pudding Tiramisu

Did you ever think tiramisu could get any better? Well, let me introduce you to my latest obsession: Pistachio Pudding Tiramisu. It’s a twist on the classic that’s as fun to make as it is to eat, blending the rich, creamy texture of traditional tiramisu with the nutty, vibrant flavor of pistachio pudding. I stumbled upon this idea during a lazy Sunday when my love for pistachios and dessert collided, and let me tell you, it was a match made in heaven.

Ingredients

• 1 3.4 oz box of pistachio pudding mix (I swear by the Jell-O brand for that perfect pistachio flavor)
• 2 cups of cold whole milk (the fat content is key for a creamy texture)
• 1 cup of heavy cream (chilled, because it whips up better that way)
• 1/2 cup of powdered sugar (for just the right amount of sweetness)
• 24 ladyfingers (I like to use the soft ones for easier layering)
• 1/2 cup of strong brewed coffee, cooled (espresso works wonders here)
• 1/4 cup of finely chopped pistachios (for that crunchy topping)

Instructions

1. In a large bowl, whisk together the pistachio pudding mix and cold milk until smooth. Let it set in the fridge for 5 minutes to thicken slightly.
2. In another bowl, beat the heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the pudding mixture until fully combined.
3. Quickly dip each ladyfinger into the cooled coffee and layer them at the bottom of a 9×9 inch dish. Be careful not to soak them too long, or they’ll fall apart.
4. Spread half of the pistachio cream mixture over the ladyfingers. Repeat the layers with the remaining ladyfingers and cream mixture.
5. Sprinkle the top with chopped pistachios. Cover and refrigerate for at least 4 hours, or overnight for best results.

So there you have it, a dessert that’s as easy to make as it is delicious. The layers of coffee-soaked ladyfingers and pistachio cream come together to create a dessert that’s both light and indulgent. Serve it chilled with a dusting of cocoa powder for an extra touch of elegance.

Pistachio Pudding Fluff Salad

Nothing brings back childhood memories quite like a creamy, dreamy dessert salad, and this Pistachio Pudding Fluff Salad is no exception. I remember my aunt whipping this up for family gatherings, and now, it’s my go-to when I need a quick, crowd-pleasing treat.

Ingredients

• 1 box (3.4 oz) instant pistachio pudding mix – the secret to that vibrant green color and nostalgic flavor.
• 1 can (20 oz) crushed pineapple, undrained – I love how the pineapple juice adds just the right amount of sweetness and moisture.
• 1 cup mini marshmallows – because everything’s better with marshmallows, right?
• 1/2 cup chopped walnuts – for a bit of crunch and nuttiness that contrasts beautifully with the creamy texture.
• 1 1/2 cups whipped topping (like Cool Whip), thawed – I always keep an extra tub in the freezer for last-minute desserts.

Instructions

1. In a large mixing bowl, combine the instant pistachio pudding mix and the undrained crushed pineapple. Stir until the pudding mix is fully dissolved and the mixture starts to thicken, about 2 minutes.
2. Gently fold in the mini marshmallows and chopped walnuts until evenly distributed throughout the mixture.
3. Add the whipped topping to the bowl. Using a spatula, fold it into the pudding mixture until everything is well combined and no white streaks remain. Tip: Folding gently keeps the fluff light and airy.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to meld and the salad to set to the perfect consistency.
5. Give the salad a quick stir before serving to ensure everything is evenly mixed. Tip: For an extra touch, garnish with additional chopped walnuts or a sprinkle of mini marshmallows on top.

This Pistachio Pudding Fluff Salad is irresistibly creamy with a delightful crunch from the walnuts and a sweet, tropical hint from the pineapple. Try serving it in individual cups for a fun, portion-controlled treat at your next gathering.

Pistachio Pudding Tart with Almond Crust

Just when I thought I couldn’t love pistachios any more, this Pistachio Pudding Tart with Almond Crust came along and proved me wrong. It’s the perfect blend of nutty and sweet, with a crust that’s got just the right amount of crunch. I remember the first time I made it; my kitchen smelled like a bakery, and my family couldn’t wait to dig in.

Ingredients

• 1 1/2 cups almond flour – I find that almond flour gives the crust a richer flavor than regular flour.
• 1/4 cup melted butter – Unsalted butter is my go-to for baking, as it lets me control the saltiness.
• 1/4 cup sugar – Just enough to sweeten the crust without overpowering the pistachio.
• 1 package (3.4 oz) pistachio pudding mix – The star of the show, this gives the tart its vibrant color and signature flavor.
• 2 cups whole milk – Whole milk makes the pudding extra creamy, but you can use any milk you have on hand.
• 1 cup whipped cream – For topping, because everything’s better with whipped cream.
• 1/4 cup chopped pistachios – For garnish, adding a nice crunch and extra pistachio punch.

Instructions

1. Preheat your oven to 350°F (175°C). This ensures the crust bakes evenly.
2. In a bowl, mix 1 1/2 cups almond flour, 1/4 cup melted butter, and 1/4 cup sugar until well combined. Tip: The mixture should stick together when pressed.
3. Press the mixture into a 9-inch tart pan, making sure to cover the bottom and sides evenly. Tip: Use the bottom of a measuring cup to press the crust down firmly.
4. Bake the crust for 10-12 minutes, or until it’s lightly golden. Let it cool completely.
5. In another bowl, whisk together the pistachio pudding mix and 2 cups whole milk for 2 minutes, until it starts to thicken.
6. Pour the pudding into the cooled crust and refrigerate for at least 2 hours, until set. Tip: Covering the tart with plastic wrap prevents a skin from forming on the pudding.
7. Before serving, top with 1 cup whipped cream and sprinkle with 1/4 cup chopped pistachios.

This tart is a dreamy combination of creamy and crunchy, with the pistachio flavor shining through in every bite. Try serving it with a drizzle of chocolate sauce for an extra decadent touch.

Pistachio Pudding Cupcakes with Cream Cheese Frosting

Unbelievably, these Pistachio Pudding Cupcakes with Cream Cheese Frosting have become my go-to dessert for every occasion. There’s something about the nutty flavor combined with the creamy frosting that just wins everyone over. I remember the first time I made them for a friend’s birthday, and they were gone before the cake!

Ingredients

• 1 box (3.4 oz) instant pistachio pudding mix – ‘I swear by the brand that starts with a J; it just has the best flavor.’
• 1 cup all-purpose flour – ‘Sifted, always sifted, to keep those cupcakes light and airy.’
• 1/2 cup unsalted butter, room temperature – ‘Room temp is key here for that perfect blend.’
• 1/2 cup granulated sugar – ‘I sometimes reduce this to 1/3 cup if I’m feeling health-conscious.’
• 2 large eggs, room temperature – ‘See a theme here? Room temp ingredients mix better.’
• 1/2 cup milk – ‘Whole milk makes the cupcakes richer, but any milk works.’
• 1 tsp vanilla extract – ‘The real deal, no imitation here.’
• 8 oz cream cheese, softened – ‘For the frosting, softened cream cheese is non-negotiable.’
• 1/4 cup butter, softened – ‘Same as above, softened blends smoother.’
• 2 cups powdered sugar – ‘Sifted to avoid lumps in your frosting.’
• 1/2 tsp vanilla extract – ‘Yes, more vanilla, because why not?’

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, cream together 1/2 cup butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each addition. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
4. Alternately add the flour and milk to the butter mixture, starting and ending with flour. Mix until just combined.
5. Fold in the pistachio pudding mix and 1 tsp vanilla extract until evenly distributed. Tip: Don’t overmix to keep the cupcakes tender.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat together the softened cream cheese and 1/4 cup butter until smooth.
10. Gradually add the powdered sugar and 1/2 tsp vanilla extract, beating until light and fluffy.
11. Frost the cooled cupcakes with the cream cheese frosting.

Rich in flavor and with a texture that’s both moist and fluffy, these cupcakes are a dream. Try topping them with crushed pistachios for an extra crunch and a pop of color.

Pistachio Pudding Rice Pudding

Every now and then, I stumble upon a recipe that feels like a hug in a bowl, and this Pistachio Pudding Rice Pudding is exactly that. It’s a twist on the classic comfort food that brings a nutty, creamy delight to your table, perfect for those cozy nights in.

Ingredients

• 1 cup of Arborio rice – it’s my go-to for that perfect creamy texture.
• 4 cups of whole milk – because let’s be honest, skim just doesn’t cut it here.
• 1 package (3.4 oz) of instant pistachio pudding mix – for that vibrant flavor and color.
• 1/2 cup of sugar – I like to dial it back a bit, but feel free to adjust.
• 1 tsp of vanilla extract – the real deal, none of that imitation stuff.
• A pinch of salt – to balance the sweetness.
• 1/2 cup of chopped pistachios – for that extra crunch and nuttiness.

Instructions

1. In a medium saucepan, combine the Arborio rice, milk, sugar, and salt. Bring to a simmer over medium heat, stirring occasionally to prevent sticking.
2. Reduce the heat to low and continue to cook, stirring frequently, for about 25 minutes or until the rice is tender and the mixture has thickened.
3. Remove the saucepan from the heat and stir in the vanilla extract and instant pistachio pudding mix until fully incorporated. Tip: The pudding mix will thicken the rice pudding quickly, so have your serving dishes ready.
4. Let the pudding sit for 5 minutes to cool slightly, then fold in the chopped pistachios, reserving a few for garnish. Tip: Toasting the pistachios beforehand can add an extra layer of flavor.
5. Serve warm or chilled, garnished with the reserved pistachios. Tip: A dollop of whipped cream on top makes it even more indulgent.

What I love most about this pudding is its creamy texture paired with the subtle crunch of pistachios. It’s a dessert that’s as pleasing to the eye as it is to the palate, especially when served in little mason jars for a rustic touch.

Pistachio Pudding Éclairs

Wow, have you ever had one of those days where you just need a little pick-me-up? That’s exactly how I felt when I first stumbled upon the idea of making Pistachio Pudding Éclairs. There’s something about the combination of creamy pistachio pudding and light, airy choux pastry that just screams indulgence.

Ingredients

• 1 cup water (I’ve found that using filtered water makes a difference in the dough’s texture)
• 1/2 cup unsalted butter (I always go for European-style butter for its richer flavor)
• 1 cup all-purpose flour (sifted, because nobody likes lumpy éclairs)
• 4 large eggs (room temperature eggs blend into the dough more smoothly)
• 1 box instant pistachio pudding (3.4 oz, because sometimes convenience is key)
• 2 cups cold whole milk (the fat content is crucial for that creamy pudding texture)
• 1 cup heavy cream (chilled, for whipping into that dreamy topping)
• 1/4 cup powdered sugar (for a touch of sweetness in the whipped cream)
• 1/2 tsp vanilla extract (a splash of vanilla elevates the pistachio flavor)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine 1 cup water and 1/2 cup unsalted butter. Bring to a boil over medium heat.
3. Once boiling, reduce heat to low and add 1 cup all-purpose flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove from heat and let cool for 2 minutes. Then, add 4 large eggs one at a time, beating well after each addition until the dough is smooth and shiny.
5. Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch logs onto the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 15 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and bake for another 20 minutes, or until golden brown and puffed. Do not open the oven door during baking to prevent the éclairs from collapsing.
7. While the éclairs cool, prepare the pistachio pudding by whisking the pudding mix with 2 cups cold whole milk until thickened. Chill in the fridge for at least 10 minutes.
8. In a separate bowl, whip 1 cup heavy cream with 1/4 cup powdered sugar and 1/2 tsp vanilla extract until stiff peaks form.
9. Once the éclairs are completely cool, slice them in half horizontally and fill with the pistachio pudding. Top with a dollop of whipped cream before replacing the top half of the éclair.

These Pistachio Pudding Éclairs are a dream with their crisp shell giving way to a creamy, nutty center. Serve them at your next brunch for a show-stopping dessert that’s as beautiful as it is delicious.

Pistachio Pudding Layered Dessert with Graham Crackers

After a long day of testing recipes, nothing beats the comfort of a no-bake dessert, especially when it involves the creamy, nutty flavor of pistachio pudding. I stumbled upon this Pistachio Pudding Layered Dessert with Graham Crackers during a summer potluck, and it’s been a staple in my kitchen ever since. The layers of crunchy graham crackers, smooth pudding, and fluffy whipped cream come together in a symphony of textures that’s just irresistible.

Ingredients

• 1 box (3.4 oz) instant pistachio pudding mix – the vibrant green color is just so inviting!
• 2 cups cold whole milk – I find that whole milk gives the pudding a richer texture.
• 1 cup heavy whipping cream – for that dreamy, light topping.
• 1/4 cup powdered sugar – just the right amount of sweetness to balance the cream.
• 1 tsp vanilla extract – a dash of vanilla elevates the flavor profile.
• 1 sleeve graham crackers – crushed, for that perfect crunchy base.
• 1/2 cup unsalted butter, melted – binds the graham cracker crust beautifully.

Instructions

1. In a medium bowl, whisk together the pistachio pudding mix and cold milk until smooth. Let it sit for 5 minutes to thicken – patience is key here for the perfect consistency.
2. While the pudding sets, mix the crushed graham crackers with melted butter in a separate bowl. Press firmly into the bottom of a 9×9 inch dish to form the crust. Chill for 10 minutes to set.
3. In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. This usually takes about 3-4 minutes – don’t rush it, or you’ll end up with butter!
4. Spread the thickened pudding over the chilled graham cracker crust, smoothing the top with a spatula.
5. Gently spread the whipped cream over the pudding layer, covering it completely.
6. Chill the dessert in the refrigerator for at least 2 hours before serving. This allows all the layers to set and the flavors to meld together.

Great for any occasion, this dessert is a crowd-pleaser with its contrasting textures and refreshing taste. I love serving it with a sprinkle of crushed pistachios on top for an extra crunch and a pop of color.

Pistachio Pudding Crepes with Nutella Drizzle

Finally, a crepe recipe that combines the nutty goodness of pistachios with the rich, chocolatey swirl of Nutella. I stumbled upon this combination during a lazy Sunday brunch experiment, and it’s been a staple in my kitchen ever since. Perfect for when you want to impress but keep it simple.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for that perfect texture)
• 2 large eggs (room temp eggs blend smoother, trust me)
• 1/2 cup milk (whole milk makes it richer)
• 1/2 cup water
• 2 tbsp melted butter (unsalted, so you control the saltiness)
• 1/4 tsp salt
• 1 box (3.4 oz) instant pistachio pudding mix (the secret to that vibrant green and flavor)
• 1/2 cup Nutella (warmed for that perfect drizzle)
• Whipped cream and crushed pistachios for garnish (because why not?)

Instructions

1. In a large mixing bowl, whisk together the flour and pistachio pudding mix until well combined.
2. Add the eggs, milk, water, melted butter, and salt to the bowl. Whisk until the batter is smooth and free of lumps. Let it rest for 10 minutes; this helps the flour hydrate and makes for tender crepes.
3. Heat a non-stick skillet over medium heat (about 350°F). Lightly grease with butter.
4. Pour 1/4 cup of batter into the center of the skillet, tilting to spread thinly. Cook for about 1 minute until the edges lift easily.
5. Flip the crepe and cook for another 30 seconds. Transfer to a plate and repeat with remaining batter.
6. Drizzle each crepe with warmed Nutella, then fold or roll as desired. Top with whipped cream and crushed pistachios.

My favorite part? The way the creamy pistachio filling contrasts with the crisp edges of the crepe. Serve these beauties with a side of fresh berries for a pop of color and acidity.

Pistachio Pudding Donuts with Pistachio Glaze

Kicking off the weekend with a batch of these Pistachio Pudding Donuts with Pistachio Glaze feels like a little celebration in itself. There’s something about the vibrant green hue and the nutty, sweet flavor that just screams ‘treat yourself,’ and trust me, after one bite, you’ll be glad you did.

Ingredients

• 1 cup all-purpose flour (I always sift mine to avoid lumps)
• 1/2 cup granulated sugar (because life’s sweet enough, but not too sweet)
• 1/4 cup pistachio pudding mix (this is the secret weapon for flavor and color)
• 1/2 tsp baking powder (the lift in every bite)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1/2 cup milk (whole milk makes them extra tender)
• 1 large egg (room temp eggs blend smoother, in my experience)
• 2 tbsp unsalted butter, melted (because butter makes everything better)
• 1 tsp vanilla extract (the vanilla I use is homemade, but store-bought works fine)
• 1 cup powdered sugar (for that dreamy glaze)
• 2 tbsp milk (adjust to get your desired glaze consistency)
• 1/4 cup crushed pistachios (for that crunchy topping)

Instructions

1. Preheat your oven to 350°F and grease a donut pan. This ensures your donuts will pop out easily after baking.
2. In a large bowl, whisk together the flour, sugar, pudding mix, baking powder, and salt. Combining the dry ingredients first prevents overmixing later.
3. In another bowl, mix the milk, egg, melted butter, and vanilla extract until well combined. Tip: Mixing the wet ingredients separately ensures a uniform batter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing can lead to tough donuts, so stop when you no longer see flour streaks.
5. Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full. This gives them room to rise without overflowing.
6. Bake for 10-12 minutes, or until a toothpick inserted comes out clean. They should be lightly golden and spring back when touched.
7. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Patience here ensures the glaze won’t melt off.
8. For the glaze, whisk together powdered sugar and milk until smooth. Dip each cooled donut into the glaze, then sprinkle with crushed pistachios. Tip: For a thicker glaze, add more powdered sugar; for a thinner one, add more milk.

Getting these donuts just right means achieving a fluffy interior with a slightly crisp exterior, all wrapped up in a sweet, nutty glaze. They’re perfect with a cup of coffee in the morning or as a sweet afternoon pick-me-up. And if you’re feeling extra, a drizzle of melted chocolate over the top never hurt anybody.

Pistachio Pudding Chia Pudding

Goodness, have I got a treat for you today! I stumbled upon this Pistachio Pudding Chia Pudding recipe during one of those late-night Pinterest scrolling sessions, and let me tell you, it’s been a game-changer for my breakfast routine. It’s creamy, nutty, and just the right amount of sweet—perfect for those mornings when you need a little extra something to start your day right.

Ingredients

• 1/2 cup chia seeds – I like to buy these in bulk because, honestly, I put them in everything.
• 2 cups almond milk – Unsweetened is my go-to here to control the sweetness, but feel free to use whatever you have on hand.
• 1 (3.4 oz) package pistachio pudding mix – This is the secret weapon that gives it that irresistible flavor.
• 1 tbsp honey – Local honey is my preference, not just for the flavor but for the allergy benefits too.
• 1/2 tsp vanilla extract – A splash of this really rounds out the flavors.

Instructions

1. In a medium mixing bowl, whisk together the almond milk and pistachio pudding mix until fully combined and no lumps remain.
2. Add the chia seeds, honey, and vanilla extract to the bowl. Stir well to ensure everything is evenly distributed.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight. Tip: Giving it a good stir after the first hour can help prevent clumping.
4. Once the mixture has thickened to a pudding-like consistency, give it one final stir. Tip: If it’s too thick for your liking, a splash more almond milk can loosen it up.
5. Serve chilled. Tip: Top with crushed pistachios or a dollop of whipped cream for an extra special touch.

Velvety smooth with a delightful crunch from the chia seeds, this pudding is a dream. The pistachio flavor shines through beautifully, making it a refreshing change from the usual chocolate or vanilla. I love serving it in little mason jars for a cute, portable breakfast option.

Pistachio Pudding Macarons

Mmm, there’s something about the combination of pistachio and delicate macarons that just feels like a hug in dessert form. I remember the first time I tried making these; my kitchen was a mess, but the result was pure magic. Let’s dive into making these Pistachio Pudding Macarons together, shall we?

Ingredients

• 1 cup almond flour – I like to sift mine twice for that ultra-fine texture.
• 1 3/4 cups powdered sugar – Because who doesn’t love a little sweetness?
• 3 large egg whites – Room temperature is key here for the perfect meringue.
• 1/4 cup granulated sugar – For that slight crunch in every bite.
• 1/2 tsp vanilla extract – The secret weapon in my baking arsenal.
• 1/4 tsp salt – Just a pinch to balance the sweetness.
• 1 box (3.4 oz) pistachio pudding mix – This is where the magic happens, folks.
• Green food coloring (optional) – Because we eat with our eyes first, right?

Instructions

1. Preheat your oven to 300°F and line two baking sheets with parchment paper. Trust me, parchment is a game-changer.
2. In a bowl, whisk together the almond flour and powdered sugar until well combined. Sifting is your friend here.
3. In another bowl, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar, then increase to high speed until stiff peaks form. This is where room temp eggs shine.
4. Gently fold in the vanilla extract, salt, and pistachio pudding mix into the meringue. If you’re using food coloring, now’s the time to add it.
5. Carefully fold the dry ingredients into the wet until the batter flows like lava. Overmixing is the enemy.
6. Pipe the batter onto the prepared baking sheets in 1-inch circles. Tap the sheets on the counter to release any air bubbles.
7. Let the macarons sit at room temperature for 30 minutes. They should form a skin that doesn’t stick to your finger.
8. Bake for 18 minutes, then let them cool completely on the baking sheets. Patience is a virtue here.

Finally, these Pistachio Pudding Macarons are a dream with their crisp shell and chewy interior. The pistachio flavor is just the right amount of nutty and sweet. Serve them at your next brunch or package them up as a thoughtful gift—either way, they’re sure to impress.

Pistachio Pudding Smoothie Bowl

Zesty mornings call for something refreshing yet indulgent, and that’s exactly what this Pistachio Pudding Smoothie Bowl brings to the table. I stumbled upon this recipe during a lazy summer afternoon when my craving for something sweet but healthy was at its peak.

Ingredients

• 1 cup unsweetened almond milk (I find it gives the perfect creamy base without overpowering the pistachio flavor)
• 1 ripe banana (the spottier, the better for natural sweetness)
• 1/2 cup pistachio pudding mix (this is the star of the show, so don’t skimp)
• 1 tbsp honey (local if you have it, for that extra touch of sweetness)
• 1/2 tsp vanilla extract (a splash elevates all the flavors)
• Ice cubes (as needed, but I usually start with 1/2 cup)
• Toppings: sliced almonds, chia seeds, and a drizzle of honey (because texture is everything)

Instructions

1. In a blender, combine the almond milk, banana, pistachio pudding mix, honey, and vanilla extract. Blend on high for 30 seconds until smooth.
2. Add ice cubes gradually while blending until you reach your desired thickness. I like mine thick enough to eat with a spoon but still smooth.
3. Pour the smoothie into a bowl. This is where the fun begins—top it with sliced almonds, chia seeds, and a generous drizzle of honey for that perfect crunch and sweetness.
4. Serve immediately. The smoothie bowl is best enjoyed fresh, but if you must, it can sit in the fridge for up to an hour without losing its texture.

This Pistachio Pudding Smoothie Bowl is a dreamy blend of creamy and crunchy, with the pistachio flavor shining through just right. Try serving it in a hollowed-out pineapple half for an Instagram-worthy breakfast that tastes as good as it looks.

Summary

Brimming with luscious options, our roundup of 20 Creamy Pistachio Pudding Dessert Recipes is your ticket to sweet, nutty bliss. Whether you’re a seasoned baker or new to the kitchen, there’s a treat here to delight every palate. We’d love to hear which recipe stole your heart—drop us a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.