Easy No-Bake Pistachio Pudding Dessert

This easy no-bake pistachio pudding dessert is creamy, fruity, and full of texture. I love how quickly it comes together with simple ingredients, making it perfect when I want a sweet treat without turning on the oven.

Why You’ll Love This Recipe

I enjoy this recipe because it’s light, refreshing, and has just the right mix of sweet and nutty flavors. The crushed pineapple adds juiciness, while the pistachios give it a nice crunch. I like that I can make it ahead of time and serve it chilled, which makes it great for parties, potlucks, or family gatherings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 (3.4 oz) box instant pistachio pudding mix
1 (20 oz) can crushed pineapple with juice (do not drain)
1 (8 oz) tub whipped topping, thawed
1/2 cup chopped pistachios (plus extra for topping)
Optional: 1/2 cup mini marshmallows
Optional: 1/2 cup cottage cheese
Optional garnish: Maraschino cherries, extra pistachios

Directions

1. I combine the pistachio pudding mix with the crushed pineapple and its juice in a large mixing bowl.
2. I stir until the mixture is well blended and the pudding starts to thicken.
3. I fold in the whipped topping until everything is creamy and smooth.
4. I add the chopped pistachios, and if I like extra sweetness and texture, I mix in marshmallows or cottage cheese.
5. I cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
6. Before serving, I garnish with extra pistachios and maraschino cherries for a colorful finish.

Servings and Timing

This recipe makes about 8 servings. It takes just 10 minutes to prepare, plus at least 1 hour of chilling time.

Variations

Sometimes I swap the pineapple with mandarin oranges for a different fruity flavor. I also like mixing in shredded coconut or using different pudding flavors like vanilla or coconut for a twist. If I want a layered dessert, I spread the mixture into a graham cracker crust and chill it as a pie.

Storage/Reheating

I keep leftovers covered in the refrigerator for up to 3 days. I don’t reheat this dessert since it’s meant to be served chilled. If it separates slightly, I just give it a quick stir before serving again.

FAQs

Can I use sugar-free pistachio pudding mix?

Yes, I often make it with sugar-free pudding for a lighter version.

Do I need to drain the pineapple?

No, I keep the juice because it helps the pudding set and adds flavor.

Can I make this dessert ahead of time?

Yes, I like to prepare it the day before and let it chill overnight.

What can I use instead of whipped topping?

I use homemade whipped cream if I prefer a less processed option.

Do I have to add marshmallows or cottage cheese?

No, those are optional mix-ins, and I leave them out when I want a simpler version.

How do I make it look fancy for serving?

I serve it in dessert cups, top with cherries, and sprinkle extra pistachios.

Can I freeze pistachio pudding dessert?

I don’t recommend freezing because the texture changes once thawed.

Can I use fresh pineapple instead of canned?

Yes, but I need to add some extra liquid since fresh pineapple doesn’t have the same juice.

What other nuts can I use?

I sometimes swap pistachios with almonds, walnuts, or pecans for variety.

How long should I chill it before serving?

At least 1 hour, but I find it tastes best after chilling for 3 to 4 hours.

Conclusion

This easy no-bake pistachio pudding dessert is a quick, creamy, and refreshing treat that I love to make for gatherings or just to satisfy my sweet tooth. With its nutty flavor, fruity pineapple, and creamy base, it’s always a crowd-pleaser that requires minimal effort.

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