This creamy Pistachio Lush Dessert is one of our family’s favorites! Layers of cheesecake, whipped cream, and pistachio pudding are combined with a delicious graham cracker crust and topped with chopped nuts. This easy pistachio pudding dessert can be made ahead and is perfect for feeding a crowd!
You’ll especially love it for holidays like St. Patrick’s Day, Easter, or even Christmas, but this Pistachio Lush is a great dessert recipe for any occasion. If you love cheesecake, this easy lush dessert takes it to the next level. Sure to become a family favorite!
WHAT IS LUSH DESSERT?
Lush dessert is essentially a layered dessert that consists of a graham cracker or cookie crust, a layer of no-bake cheesecake, some type of pudding, and whipped cream. Other names for it include dessert lasagna, icebox dessert, and layered pudding dessert.
It gets its name from the word LUSH, which means “very rich and providing great sensory pleasure”. Once you try lush dessert, you’ll agree this is the perfect description!
I’ll never forget the first time I tried lush dessert. It was at a summer picnic, with family and friends, and the minute I took my first bite I was in heaven. The flavor was banana, which I’m always a sucker for, and it tasted like banana cream pie but 10 times more amazing.
And ever since then? I’ve been obsessed with trying different flavors. First it was Strawberries & Cream Lush in summer and then it was Cherry Cheesecake Lush for the holidays. And since I clearly need a go-to lush recipe for all seasons, in fall it was Caramel Apple Lush that stole my heart.
And even though I wasn’t really looking for a spring lush dessert recipe, I kind of fell into this one inadvertently. By offering to make a birthday dessert for Greta’s teacher, who told me that Pistachio Lush is his all-time FAVORITE!
HOW DO YOU MAKE LUSH DESSERT?
- Start with a graham cracker or cookie crust. There are many different variations, but for this recipe you’re going to combine graham cracker crumbs, sugar, and melted butter and press them firmly into the bottom of a 9×13 inch pan. Bake it for 10 minutes, then be sure it’s cooled completely before adding more layers.
- Make your cheesecake layer by combining room temperature cream cheese and thawed whipped topping in a medium mixing bowl. Mix them together until smooth, then spread them evenly over your crust.
- Prepare the pudding layer by combining your pudding mix and milk in a separate bowl. Be sure to let it thicken before spreading it on top of the cheesecake layer.
- Cover with plastic wrap or foil and refrigerate 2 hours or longer to let the layers firm up.
- Before serving, top with remaining whipped topping and chopped nuts. Then…enjoy!
WHAT ARE SOME DIFFERENT VARIATIONS OF LUSH DESSERT?
There are so many different ways you can mix things up when it comes to making this dessert. For example, you can use Oreos, nuts, or even peanut butter in the crust. You can use any flavor of pudding, and you can even add fresh fruit, pie filling, chocolate chips, or anything else your heart desires. The sky is the limit!
Pistachio Lush Dessert
This creamy Pistachio Lush Dessert is one of our family's favorites! Layers of cheesecake, whipped cream, and pistachio pudding are combined with a delicious graham cracker crust and topped with chopped nuts. This easy pistachio pudding dessert can be made ahead and is perfect for feeding a crowd!
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1/4 cup granulated sugar
- 16 oz. whipped topping, divided
- 8 oz. cream cheese, room temperature
- 1 cup powdered sugar
- 2 small boxes pistachio flavored pudding mix
- 3 cups milk
- 1/4 cup chopped nuts
Instructions
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In a medium mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar.
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Press firmly into the bottom of a 9x13 inch pan. This crust can either be baked or no-bake. *For a baked crust, bake at 350° for 10-12 minutes, then refrigerate until cooled to room temperature. *For a no-bake crust, simply refrigerate at least 1 hour until firm.
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In a separate mixing bowl, combine 2 cups whipped topping, cream cheese, and powdered sugar. Mix until smooth and creamy; spread over cooled crust.
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Combine pudding mix and milk; whisk until smooth and let stand 5-10 minutes to thicken. Spread pudding over cheesecake mixture.
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Cover tightly with plastic wrap or foil and refrigerate 2 hours or until ready to serve.
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Before serving, top with remaining whipped topping and chopped nuts.
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Cover and refrigerate leftovers.
Sabrina says
Loving all the layers! So perfect for St.Patricks day!
Jen says
How have I never had one of these before?!? I’ve truly been missing out…until now! Looks so rich and yummy!
Katie says
This is so good! We enjoyed it for breakfast on a crazy, running-late morning and let me tell you: our day was then off to a good start!
JOSETTE COSTELLO says
You are a great Mom! Your kids must have loved having it for breakfast, what a treat!
Dorothy at Shockingly Delicious says
My grandmother used to make lemon lush all the time. I had forgotten how much I enjoyed it! This pistachio version sounds delicious! Can’t wait to try it!
Sue in CT. says
My mom made this with canned pumpkin, vanilla pudding & pumpkin pie spice for the 1st layer over the graham cracker crust, and cream cheese combined with thawed cool whip for the second. Then she repeated pumpkin and pudding layer. She’d make this in a pie tin and it became our only pumpkin pie at Thanksgiving. I’ve used white chocolate pudding instead of vanilla also. Either way, it’s the best!!!
Cathy Trochelman says
Sounds absolutely perfect!
Chrissie says
This looks SO creamy! I’ve never made a lush dessert, but this post makes me want to try it!
Amanda says
I’d always wondered what classifies a dessert as a “lush”, and now I know!
Lauren @ Hall Nesting says
I’ve never had a lush dessert but this sounds crazy good
Karen says
Is the pudding instant or cook and serve?
Thank you!
Tammy says
Instant
Kriste says
This needs to be specified in the recipe. It didn’t say instant, so I used regular. I’m keeping my fingers crossed but not very hopeful. Very disappointing.
carla Dempsey says
Can I make this the day before? Or will it taste better if I make it on the day that I am serving it?
Lyn says
I made it today and serving tomorrow evening. No time tomorrow to deal with it. I will be back and report how it went over.
Kriste says
I’m using regular pudding and it’s setting up nicely!!!!! Thank God!!!
Lyn says
It is instant as it says to mix pudding and milk and whisk until smooth. It will thinken as it sets. I made it today for a gathering I am attending. Bet there will be NO leftovers.
Linda says
What type of nots did you use and are they toasted?
Lyn says
I’m going to use pistachio nuts.
Terrie says
The ingredient list calls for 16 oz whipped topping. Isn’t that the same as two cups? You use 2 cups to mix with the cream cheese and then you’re supposed to put the remainder on top. There is no remainder. I need to go back to the store. Grrr.
Michelle says
Terri it calls for 16oz whipping cream divided.That’s half for cream cheese mixture and half for the top.
Terrie says
No, it says whipped topping, not whipping cream. If it’s 16 oz. of whipped topping, then you need to change Step 3 to “one cup” or “half” the whipped topping.
Bonnie says
Hi. I just want to say I understand all of the recipe. Thank you. I’m making it for girls night on Monday.
Kristy P. says
The 16 oz. of whipped topping refers to the weight of the tub. If you measure out 2 cups of whipped topping, you will still have some left in the bowl. I know my reply is a month late, so sorry. I just made this yesterday and 1 tub was enough for the whole recipe.
steve says
Based on the questions posted here…instant or regular pudding, whipped topping divided, etc…it seems that this recipe could have been written more clearly.
Debbie Yackanicz says
I made my own version using golden oreos for the crust. My guys love pistachios,
Pat Schwerman says
Made it exactly as the recipe said. Delicious and will definitely make it again..
Melodie Stevens-Koo says
So much better with crust made from ground walnuts, butter and flour. One of my favorite desserts. My kids call it “Green Stuff” lol.
K says
Would love to know how you make your ground walnut crust sounds good.
Rosanne says
Could whipping cream be used instead of whipped topping?
JoAnn Klopack says
Hi…the direction 2 cups of graham cracker crumbs???
can you buy it that way? or do you take the graham cracker crumbs and smash them yourself? As you can tell I’m not a baker….but would like to try this…Thanks a bunch!
Kristy P. says
Hi there. I thought I’d reply to your question in case no one else did. You can use a food processor or rolling pin to crush crackers up OR you can buy the crumbs. It’ll work either way.
Kristy P. says
I made this last night for dessert today, and it was so very good! Nice and light for a hot, summery day. I love the graham cracker crust and Cool Whip rocks! My guests were big fans, too. Thanks for posting this delicious recipe!
Piris012 says
Is there a non dairy substitute for the cream cheese? This recipe sounds so good but with the dairy it’s a no-no for me!
NED says
A local restaurant makes a pistachio pudding that has pineapple and maraschino cherries in it; it’s lovely. Even though this recipe sounds absolutely perfect just the way it is, I think I’m going to experiment alittle. I’ll keep you posted on the results.