This Pistachio Torte is a rich, nutty, and creamy layered dessert featuring a buttery crust, pistachio pudding, whipped cream, and crunchy nuts. It’s a perfect no-bake or lightly baked treat for any occasion!
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs (or crushed shortbread cookies)
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (or homemade whipped cream)
For the Pistachio Layer:
- 2 boxes (3.4 oz each) instant pistachio pudding mix
- 2 ½ cups cold milk
- ½ cup chopped pistachios
For the Whipped Topping:
- 2 cups whipped topping (or homemade whipped cream)
- 2 tablespoons chopped pistachios (for garnish)
Instructions:
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) (if baking the crust; otherwise, skip this step for a no-bake version).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture firmly into a 9×13-inch baking dish.
- Bake for 8-10 minutes, then cool completely. (For a no-bake crust, chill in the fridge for 30 minutes).
2. Make the Cream Cheese Layer:
- In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in whipped topping and spread evenly over the cooled crust.
3. Prepare the Pistachio Layer:
- In another bowl, whisk together pistachio pudding mix and cold milk for 2 minutes until thick.
- Stir in chopped pistachios.
- Spread over the cream cheese layer.
4. Add the Final Layer:
- Spread whipped topping evenly over the pudding layer.
- Sprinkle with chopped pistachios for a decorative touch.
5. Chill & Serve:
- Refrigerate for at least 4 hours (or overnight) to set.
- Slice and serve chilled!
Tips:
- For a crunchier texture, add a layer of crushed pistachios between the layers.
- Use almond extract instead of vanilla for a deeper nutty flavor.
- Store leftovers in the fridge for up to 4 days.
