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Pistachio Delight dessert was a childhood favorite in our house. I still get texts from old friends asking me for my mom’s recipe. Just like my chili and chicken soup, this dessert is super nostalgic for me, it’s a great treat to bring for an Easter or Mother’s Day brunch, a festive St. Patty’s Day dinner or just a summer BBQ.
Pistachio Delight fun
Since we don’t have air conditioning in our house, I’m always appreciative of no bake desserts during the hot months – which for us lately has been almost all year round. It’s also something that Big Nugget can help with, she loves to smash the crackers and whisk the green pudding together. I usually buy the rectangular quarts of ice cream so it’s easier to split it in half. If you don’t have ice cream, you can leave it out and just use the full amount of milk needed and make sure you keep it refrigerated overnight though to get it nice and firm.
Nut Free Option
No bake pistachio dessert.
- 2-3 tbsp butter, melted
- 1.5 sleeve Ritz crackers, smashed into crumbs
- 2 packages pistachio pudding
- 1 1/2 cups milk
- 1/2 quart vanilla ice cream, softened
- 1 container Cool Whip
Line a 9x13 pan with Ritz crumbs and drizzle with melted butter. Make sure all the crumbs are coated and press down into the bottom of the pan to make your crust.
Whisk milk and pudding until just set and then fold in softened ice cream. Spread evenly over the top of the cracker crumbs - careful not to lift the crumbs into the pudding mixture.
Cover pan with cling wrap and let set in the fridge for 4 hours (or overnight). Top with Cool Whip and serve immediately or refrigerate.