Pistachio Delight dessert was a childhood favorite in our house and it’s the one dessert that my friends will request that I bring to parties.
It’s a pistachio dessert with a Ritz cracker crust. It’s so simple, no-bake and so very good. 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.
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Pistachio Delight fun
This dessert is really easy to put together but does take some planning. You need to give the ice cream a little time to partially thaw. The pudding mixture should set for at least 4 hours, preferably overnight, and the Cool Whip needs time to defrost for the topping.
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. This dessert is something that both of the kids can help with, Little Nugget loves to smash the Ritz crackers and Big Nugget can whisk the green pudding together.
The (not so) secret ingredient to this dessert is the partially melted vanilla ice cream. 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
My nieces are allergic to nuts so we just swap out the pistachio pudding for a nut-free flavor (vanilla or strawberry are favorites) and it’s just as good. There is no reason you have to sacrifice flavor just because of a food allergy.
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.