Pistachio Pudding
Creamy, cool, and ready in minutes—this pistachio pudding is a no-bake dessert you’ll crave again and again.
Ingredients
- 1 package 3.4 oz instant pistachio pudding mix
- 2 cups cold whole milk
- 1 cup whipped topping like Cool Whip, thawed
- ¼ cup chopped pistachios plus extra for garnish
- 1 teaspoon pure vanilla extract optional
Optional Add-ins:
- A splash of almond extract
- A sprinkle of mini white chocolate chips
- A handful of crushed graham crackers
Instructions
Start with cold milk
- Pour 2 cups of cold whole milk into a large mixing bowl. Cold milk is key to helping the pudding set properly.
Add the instant pudding mix
- Sprinkle in 1 package (3.4 oz) of instant pistachio pudding mix. Use a hand whisk to begin blending.
Whisk until smooth and thickened
- Whisk continuously for about 2 minutes, or until the mixture begins to thicken and no lumps remain.
Fold in whipped topping
- Gently fold in 1 cup of thawed whipped topping to create a lighter, mousse-like texture. Don’t overmix—use a gentle folding motion to preserve the fluff.
Add chopped pistachios
- Stir in ¼ cup of chopped pistachios, reserving a bit for garnish. This adds a pleasant crunch and enhances the nutty flavor.
Chill to set
- Cover and refrigerate the pudding for at least 30 minutes, or until fully set and chilled.
Serve and garnish
- Spoon into dessert cups, then top with the reserved pistachios, a dollop of whipped cream, or your favorite garnish.
Notes
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~210 kcal |
| Total Fat | 9g |
| Saturated Fat | 5g |
| Carbohydrates | 30g |
| Sugars | 20g |
| Protein | 4g |
| Fiber | 1g |
| Sodium | 280mg |