20 Delicious Pistachio Pudding Recipes Easy

Dive into the creamy, nutty world of pistachio pudding with our roundup of 20 Delicious Pistachio Pudding Recipes Easy! Whether you’re a seasoned chef or a kitchen newbie, these foolproof recipes promise to add a splash of green and a burst of flavor to your dessert lineup. From classic treats to innovative twists, there’s something here to satisfy every sweet tooth. Ready to get mixing? Let’s go!

Classic Pistachio Pudding

Viral for a reason, this Classic Pistachio Pudding is your next creamy, dreamy dessert obsession. Whip it up in minutes, then watch it disappear even faster.

Ingredients

• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 tsp fine sea salt
• 2 cups whole milk
• 2 large pasture-raised eggs, lightly beaten
• 1 tbsp unsalted butter
• 1 tsp pure vanilla extract
• 1/2 cup shelled pistachios, finely chopped
• Green food coloring (optional)

Instructions

1. In a medium saucepan, whisk together 1 cup granulated sugar, 1/4 cup cornstarch, and 1/2 tsp fine sea salt.
2. Gradually whisk in 2 cups whole milk until the mixture is smooth.
3. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and begins to bubble, about 5 minutes.
4. Reduce heat to low. Slowly whisk in 2 large pasture-raised eggs, lightly beaten, to temper them.
5. Continue cooking for 2 minutes, stirring constantly, until the pudding is thick enough to coat the back of the spoon.
6. Remove from heat. Stir in 1 tbsp unsalted butter, 1 tsp pure vanilla extract, and 1/2 cup shelled pistachios, finely chopped.
7. For a vibrant color, add a few drops of green food coloring and stir until evenly distributed.
8. Pour the pudding into serving dishes. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
9. Chill in the refrigerator for at least 2 hours, or until set.

Zesty and rich, this pudding boasts a velvety texture with a nutty crunch. Serve it layered with whipped cream and extra pistachios for an Instagram-worthy dessert.

Pistachio Pudding Pie

Never underestimate the power of a creamy, nutty Pistachio Pudding Pie to steal the show at your next gathering. This no-bake stunner combines lush textures with a vibrant green hue that’s as Instagrammable as it is delicious.

Ingredients

• 1 9-inch graham cracker pie crust, store-bought or homemade
• 1 package (3.4 oz) instant pistachio pudding mix
• 1 1/2 cups whole milk, chilled
• 1 cup heavy cream, chilled
• 1/4 cup powdered sugar
• 1/2 tsp pure vanilla extract
• 1/4 cup shelled pistachios, finely chopped for garnish

Instructions

1. In a large mixing bowl, whisk together the instant pistachio pudding mix and chilled whole milk until fully combined and slightly thickened, about 2 minutes. Set aside to firm up for 5 minutes.
2. In a separate bowl, whip the chilled heavy cream, powdered sugar, and vanilla extract to stiff peaks using an electric mixer on high speed, about 3-4 minutes.
3. Gently fold the whipped cream into the pudding mixture until no white streaks remain, ensuring a light and airy texture.
4. Pour the filling into the graham cracker pie crust, smoothing the top with a spatula for an even layer.
5. Sprinkle the finely chopped pistachios evenly over the top for a crunchy contrast.
6. Chill the pie in the refrigerator for at least 4 hours, or until set. For best results, cover loosely with plastic wrap to prevent a skin from forming.

Melt-in-your-mouth creamy meets a satisfying crunch in every bite of this Pistachio Pudding Pie. Serve chilled with a drizzle of dark chocolate or a dollop of whipped cream for an extra decadent touch.

No-Bake Pistachio Pudding Dessert

Kickstart your dessert game with this no-bake pistachio pudding masterpiece—creamy, crunchy, and downright irresistible. Layer it, chill it, and watch it disappear.

Ingredients

• 1 1/2 cups finely crushed graham crackers
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/4 cup granulated sugar
• 2 (3.4 oz) packages instant pistachio pudding mix
• 3 cups whole milk, chilled
• 1 (8 oz) package cream cheese, softened to room temperature
• 1 cup powdered sugar, sifted
• 1 (8 oz) container frozen whipped topping, thawed
• 1/2 cup chopped pistachios, for garnish

Instructions

1. In a medium bowl, combine 1 1/2 cups finely crushed graham crackers, 1/2 cup melted unsalted butter, and 1/4 cup granulated sugar. Press firmly into the bottom of a 9×13-inch baking dish to form the crust.
2. In a large bowl, whisk together 2 packages instant pistachio pudding mix and 3 cups chilled whole milk until thickened, about 2 minutes. Set aside.
3. In another bowl, beat 1 package softened cream cheese and 1 cup sifted powdered sugar until smooth. Fold in half of the thawed whipped topping until fully incorporated.
4. Spread the cream cheese mixture evenly over the graham cracker crust. Carefully pour the pistachio pudding over the cream cheese layer.
5. Top with the remaining whipped topping and sprinkle with 1/2 cup chopped pistachios. Chill in the refrigerator for at least 4 hours, or until set.
6. For clean slices, dip a sharp knife in hot water before cutting. Serve chilled for the best texture and flavor.

Light as air yet rich in flavor, this dessert balances sweet and nutty notes perfectly. Try serving it in individual glasses for a chic, party-ready presentation.

Pistachio Pudding Cake

Ditch the boring desserts and dive into this lush, nutty delight that’s as easy to make as it is to devour. Perfect for potlucks or a solo treat, this cake brings the party.

Ingredients

• 1 box (3.4 oz) instant pistachio pudding mix
• 1 cup whole milk
• 1 cup heavy cream
• 1 tsp pure vanilla extract
• 1 ½ cups all-purpose flour, sifted
• 1 cup granulated sugar
• ½ cup unsalted butter, room temperature
• 2 pasture-raised eggs, lightly beaten
• 1 tsp baking powder
• ½ tsp fine sea salt
• ½ cup shelled pistachios, finely chopped

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper for easy removal.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Tip: Ensure butter is at room temperature for optimal creaming.
3. Gradually add the lightly beaten eggs to the butter mixture, mixing well after each addition to incorporate fully.
4. Whisk together the sifted flour, baking powder, and sea salt in a separate bowl. Add to the wet ingredients in batches, alternating with the milk, starting and ending with the dry ingredients.
5. Fold in the instant pistachio pudding mix and vanilla extract until just combined. Avoid overmixing to keep the cake tender.
6. Pour the batter into the prepared pan and smooth the top. Sprinkle the finely chopped pistachios evenly over the batter.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
8. While the cake bakes, whip the heavy cream to stiff peaks for the topping. Chill until ready to use.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Once cooled, spread the whipped cream over the top and garnish with additional chopped pistachios if desired. Tip: For best results, serve the cake the same day it’s made to maintain freshness.

Kick back and savor the moist, fluffy texture paired with the rich, creamy topping. For an extra twist, drizzle with a touch of honey or serve alongside a scoop of vanilla bean ice cream.

Pistachio Pudding Cookies

Yield to your cravings with these Pistachio Pudding Cookies—soft, chewy, and packed with nutty flavor. They’re the perfect blend of sweet and savory, ready to elevate your snack game in under 30 minutes.

Ingredients

• 1 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 package (3.4 oz) instant pistachio pudding mix
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 cup white chocolate chips
• 1/2 cup shelled pistachios, roughly chopped

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Add the eggs and vanilla extract to the butter mixture, beating until fully incorporated.
4. In a separate bowl, whisk together the flour, pistachio pudding mix, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
6. Fold in the white chocolate chips and chopped pistachios until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Rich in texture with a melt-in-your-mouth center, these cookies boast a vibrant green hue from the pudding mix. Serve them alongside a scoop of vanilla ice cream for an indulgent twist or enjoy them as a standalone treat with your afternoon coffee.

Pistachio Pudding Parfait

Pistachio pudding parfait is the no-fuss, all-flavor dessert you didn’t know you needed. Packed with creamy layers and a crunch that’ll make your taste buds dance, it’s a showstopper with minimal effort.

Ingredients

• 1 3.4 oz box instant pistachio pudding mix
• 2 cups whole milk, chilled
• 1 cup heavy cream
• 1/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 cup shelled pistachios, roughly chopped
• 1 cup shortbread cookies, crumbled

Instructions

1. In a large mixing bowl, whisk together the instant pistachio pudding mix and chilled whole milk until smooth, about 2 minutes. Let it set in the refrigerator for 5 minutes to thicken.
2. In a separate bowl, whip the heavy cream, granulated sugar, and vanilla extract to stiff peaks, about 3-4 minutes on high speed.
3. Gently fold half of the whipped cream into the pistachio pudding until just combined to lighten the mixture.
4. Layer the bottom of four parfait glasses with 2 tablespoons of shortbread cookie crumbs each.
5. Divide half of the pistachio pudding mixture evenly among the glasses.
6. Add another layer of shortbread cookie crumbs, followed by the remaining pistachio pudding.
7. Top each parfait with a dollop of the remaining whipped cream and a sprinkle of chopped pistachios.
8. Chill for at least 30 minutes before serving to allow the flavors to meld.

Zesty and rich, this parfait balances the earthy pistachio with the sweetness of cream and the buttery crunch of shortbread. Serve it in clear glasses to showcase the vibrant layers or garnish with edible flowers for an Instagram-worthy finish.

Pistachio Pudding Ice Cream

Bold flavors meet creamy dreams in this Pistachio Pudding Ice Cream. It’s a no-churn wonder that’ll have you skipping the store freezer aisle forever.

Ingredients

• 2 cups heavy cream, cold
• 1 (3.4 oz) package instant pistachio pudding mix
• 1 (14 oz) can sweetened condensed milk
• 1 tsp pure vanilla extract
• 1/2 cup shelled pistachios, finely chopped

Instructions

1. In a large mixing bowl, whip the cold heavy cream to stiff peaks, about 3-4 minutes on high speed.
2. Gently fold in the instant pistachio pudding mix until fully incorporated, ensuring no streaks remain.
3. Pour in the sweetened condensed milk and vanilla extract, folding gently to maintain the mixture’s airy texture.
4. Sprinkle in the finely chopped pistachios, folding just until distributed evenly throughout the mixture.
5. Transfer the mixture to a loaf pan or airtight container, smoothing the top with a spatula.
6. Cover tightly with plastic wrap or a lid, pressing it directly onto the surface of the ice cream to prevent ice crystals.
7. Freeze for at least 6 hours, or until firm to the touch.

Here’s the scoop: this ice cream is luxuriously smooth with a vibrant pistachio flavor and crunchy nutty bits. Serve it sandwiched between two chewy cookies for an epic ice cream sandwich twist.

Pistachio Pudding Cheesecake

Snag a spoon and dive into this creamy, dreamy Pistachio Pudding Cheesecake that’s as easy to make as it is to devour. Perfect for potlucks or pampering yourself, this no-bake beauty blends nutty vibes with velvety richness.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 2 (3.4 oz) packages instant pistachio pudding mix
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 1/2 cup chopped pistachios, for garnish

Instructions

1. Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Press firmly into the bottom of a 9-inch springform pan. Chill for 30 minutes to set.
2. In a large bowl, beat softened cream cheese and powdered sugar until smooth. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
3. Gradually mix in pistachio pudding mix and whole milk until fully incorporated. Fold in heavy cream until the mixture is light and fluffy.
4. Pour the filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or until set. Tip: For best results, let it chill overnight.
5. Before serving, garnish with chopped pistachios. Tip: Toast the pistachios lightly for an extra crunch and flavor boost.

Velvety smooth with a nutty crunch, this cheesecake is a textural dream. Serve slices with a drizzle of white chocolate or a sprinkle of edible flowers for an Instagram-worthy finish.

Pistachio Pudding Mousse

Make your dessert dreams come true with this airy, nutty Pistachio Pudding Mousse. It’s a no-bake wonder that whips up in minutes and disappears just as fast.

Ingredients

• 1 package (3.4 oz) instant pistachio pudding mix
• 1 cup whole milk, ice-cold
• 1 cup heavy cream, chilled
• 1/4 cup powdered sugar
• 1/2 tsp pure vanilla extract
• 1/4 cup shelled pistachios, finely chopped for garnish

Instructions

1. In a large mixing bowl, combine the instant pistachio pudding mix and ice-cold whole milk. Whisk vigorously for 2 minutes until the mixture thickens. Tip: Ensure the milk is ice-cold to achieve the perfect consistency.
2. In a separate bowl, whip the chilled heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form, about 3-4 minutes. Tip: Chill your bowl and whisk attachment in the freezer for 10 minutes before whipping to speed up the process.
3. Gently fold the whipped cream into the pudding mixture in three additions, using a spatula to maintain as much air as possible. Tip: Fold in a figure-eight motion for even incorporation without deflating the mixture.
4. Divide the mousse among serving glasses and refrigerate for at least 1 hour to set.
5. Before serving, garnish each glass with finely chopped pistachios for a crunchy contrast.

Perfectly light yet rich, this mousse boasts a velvety texture with a vibrant pistachio flavor. Serve it in elegant glasses for a dinner party or enjoy it straight from the bowl for a midnight snack.

Pistachio Pudding Trifle

Whip up this show-stopping Pistachio Pudding Trifle that’s as easy to make as it is to devour. Layer upon layer of creamy goodness meets a crunch that’ll have everyone begging for the recipe.

Ingredients

• 1 3.4 oz box instant pistachio pudding mix
• 2 cups cold whole milk
• 1 8 oz container whipped topping, thawed
• 1 cup crushed shortbread cookies
• 1/2 cup chopped pistachios, toasted
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, whisk together the instant pistachio pudding mix and cold whole milk until fully combined and slightly thickened, about 2 minutes.
2. Gently fold in the whipped topping and pure vanilla extract until the mixture is smooth and uniform in color.
3. In a clear trifle bowl, layer half of the pudding mixture, followed by half of the crushed shortbread cookies and half of the chopped pistachios.
4. Repeat the layers with the remaining pudding mixture, crushed shortbread cookies, and chopped pistachios.
5. Cover and refrigerate for at least 2 hours to allow the flavors to meld and the cookies to soften slightly.
6. Before serving, garnish with additional whipped topping and a sprinkle of chopped pistachios for an extra touch of elegance.

Light and creamy with a delightful crunch, this trifle is a textural dream. Serve it in individual glasses for a personalized touch or keep it family-style for a centerpiece that steals the show.

Pistachio Pudding Bread

Rush to blend comfort with a twist in this Pistachio Pudding Bread—moist, nutty, and irresistibly green. Perfect for breakfast or a snack, it’s a no-fuss bake that packs flavor in every slice.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1 (3.4 oz) package instant pistachio pudding mix
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1/4 cup sour cream
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup shelled pistachios, roughly chopped

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, whisk together the sifted flour, sugar, pudding mix, baking soda, baking powder, and sea salt until well combined.
3. In a separate bowl, mix the melted butter, beaten eggs, milk, sour cream, and vanilla extract until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid a lumpy batter.
4. Gradually fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the bread tender.
5. Gently stir in the chopped pistachios, reserving a handful for topping.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved pistachios over the batter.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover the loaf with foil halfway through baking if the top browns too quickly.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For clean slices, let the bread cool completely before cutting.

Velvety and rich, this bread boasts a moist crumb with pops of crunchy pistachios. Serve it toasted with a smear of cream cheese or as is with a cup of strong coffee for a delightful treat.

Pistachio Pudding Smoothie

Snag a spoon and dive into this creamy Pistachio Pudding Smoothie—your new go-to for a quick, nutty fix that’s as easy to whip up as it is to devour.

Ingredients

• 1 cup unsweetened almond milk
• 1/2 cup vanilla Greek yogurt
• 1/4 cup pistachio pudding mix
• 1 tbsp honey
• 1/2 tsp pure vanilla extract
• 1 cup ice cubes
• 2 tbsp crushed pistachios, for garnish

Instructions

1. In a high-speed blender, combine the almond milk, Greek yogurt, pistachio pudding mix, honey, and vanilla extract.
2. Blend on high for 30 seconds until the mixture is smooth and the pudding mix is fully dissolved.
3. Add the ice cubes to the blender and pulse until the smoothie reaches a thick, creamy consistency.
4. Pour the smoothie into a chilled glass and garnish with crushed pistachios for a crunchy contrast.

Expert tip: For an extra chill, freeze your glass for 10 minutes before serving. The smoothie boasts a velvety texture with a rich pistachio flavor that’s subtly sweet. Try rimming the glass with honey and extra crushed pistachios for a decorative touch.

Pistachio Pudding Pancakes

Zesty mornings call for something extraordinary, and these Pistachio Pudding Pancakes deliver. Fluffy, vibrant, and packed with nutty flavor, they’re a game-changer for your breakfast routine.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 1 (3.4 oz) package instant pistachio pudding mix
• 1 1/4 cups whole milk
• 2 large pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1 tsp pure vanilla extract
• 1/2 cup shelled pistachios, finely chopped

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and fine sea salt.
2. Add the instant pistachio pudding mix to the dry ingredients, ensuring no lumps remain.
3. In a separate bowl, combine the whole milk, lightly beaten eggs, melted clarified butter, and pure vanilla extract.
4. Pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing to keep the pancakes fluffy.
5. Gently fold in the finely chopped pistachios, reserving a tablespoon for garnish.
6. Heat a non-stick skillet over medium-low heat (325°F) and lightly grease with clarified butter.
7. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
8. Flip the pancakes and cook for an additional 1-2 minutes, until golden brown and cooked through.
9. Transfer to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Absolutely divine, these pancakes boast a moist, tender crumb with a rich pistachio flavor. Serve them stacked high with a drizzle of honey and a sprinkle of the reserved chopped pistachios for a visually stunning and deliciously nutty breakfast.

Pistachio Pudding Waffles

Make your morning epic with these Pistachio Pudding Waffles—fluffy, nutty, and irresistibly green. They’re a breakfast game-changer that’s as fun to make as they are to eat.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup pistachio pudding mix
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 2 large pasture-raised eggs, lightly beaten
• 1 1/4 cups whole milk
• 1/4 cup clarified butter, melted
• 1 tsp pure vanilla extract
• 1/2 cup shelled pistachios, finely chopped

Instructions

1. Preheat your waffle iron to 375°F for optimal crispness.
2. In a large mixing bowl, whisk together the sifted flour, sugar, pistachio pudding mix, baking powder, and kosher salt until fully combined.
3. In a separate bowl, mix the lightly beaten eggs, whole milk, melted clarified butter, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix—lumps are okay for tender waffles.
5. Stir in the finely chopped pistachios for that crunchy texture.
6. Lightly grease the waffle iron with clarified butter to prevent sticking.
7. Pour 1/2 cup of batter onto the center of the iron, close the lid, and cook for 4-5 minutes or until golden brown and crisp.
8. Serve immediately with a dollop of whipped cream and a sprinkle of chopped pistachios for extra flair.

Bold flavors and a delightful crunch make these waffles a standout. Try drizzling with honey or pairing with fresh berries for a vibrant twist.

Pistachio Pudding Milkshake

Bold flavors meet creamy dreams in this Pistachio Pudding Milkshake. Blend, sip, and transport to dessert heaven with every gulp.

Ingredients

• 1 cup whole milk, ice-cold
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 cup pistachio pudding mix
• 2 cups vanilla ice cream, slightly softened
• 1/4 cup shelled pistachios, finely chopped
• Whipped cream, for garnish

Instructions

1. In a blender, combine the ice-cold whole milk, heavy cream, granulated sugar, and pure vanilla extract. Blend on high for 15 seconds to fully dissolve the sugar.
2. Add the pistachio pudding mix and vanilla ice cream to the blender. Blend on medium speed for 30 seconds, then increase to high for an additional 15 seconds until smooth.
3. For a thicker consistency, let the mixture sit in the freezer for 5 minutes before blending again for 10 seconds.
4. Pour the milkshake into chilled glasses, leaving room at the top for garnish.
5. Top each milkshake with a generous swirl of whipped cream and a sprinkle of finely chopped pistachios.

Perfectly creamy with a nutty crunch, this milkshake is a textural masterpiece. Serve with a side of buttery shortbread cookies for an extra indulgent treat.

Pistachio Pudding Cupcakes

Dive into the creamy, nutty bliss of these Pistachio Pudding Cupcakes—your next obsession for effortless elegance and flavor that pops.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup pistachio pudding mix
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 3/4 cup buttermilk
• 1/2 cup chopped pistachios
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/4 tsp almond extract

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together sifted flour, granulated sugar, pistachio pudding mix, baking powder, baking soda, and salt.
3. Add room temperature butter, beaten eggs, vanilla extract, and buttermilk to the dry ingredients. Mix until just combined.
4. Fold in chopped pistachios gently with a spatula.
5. Divide batter evenly among prepared muffin cups, filling each 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
8. While cupcakes cool, whip heavy cream with powdered sugar and almond extract until stiff peaks form.
9. Pipe or spread whipped cream onto cooled cupcakes. Garnish with additional chopped pistachios if desired.

Velvety whipped cream meets moist, nutty cake in these cupcakes—perfect for a brunch showstopper or a midnight snack straight from the fridge.

Pistachio Pudding Brownies

Craving a twist on the classic brownie? These Pistachio Pudding Brownies blend fudgy richness with nutty creaminess for a dessert that’s downright addictive.

Ingredients

• 1 cup unsalted butter, clarified
• 2 cups granulated sugar
• 4 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup all-purpose flour, sifted
• 1/2 cup cocoa powder, Dutch-processed
• 1/4 tsp fine sea salt
• 1 box (3.4 oz) instant pistachio pudding mix
• 1 1/2 cups whole milk
• 1/2 cup shelled pistachios, roughly chopped

Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium saucepan over low heat, melt the clarified butter. Remove from heat and whisk in the sugar until fully combined.
3. Gradually add the lightly beaten eggs to the butter mixture, whisking continuously to prevent curdling. Stir in the vanilla extract.
4. Sift together the flour, cocoa powder, and sea salt. Fold the dry ingredients into the wet mixture until just combined. Tip: Overmixing can lead to tough brownies.
5. Spread the batter evenly into the prepared pan. Bake for 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
6. While the brownies bake, prepare the pistachio pudding by whisking the pudding mix with whole milk until thickened, about 2 minutes. Let it set for 5 minutes.
7. Once the brownies are cooled, spread the pistachio pudding over the top in an even layer. Sprinkle with chopped pistachios for crunch. Tip: For cleaner slices, chill the brownies for 30 minutes before cutting.
8. Use the parchment overhang to lift the brownies out of the pan. Cut into squares and serve. Tip: Drizzle with melted white chocolate for an extra decadent touch.

Expect a gooey center with a crisp edge, the pistachio pudding adding a creamy contrast to the dense chocolate. Serve these chilled with a scoop of vanilla ice cream for a dessert that’s as visually stunning as it is delicious.

Pistachio Pudding Fudge

Just when you thought fudge couldn’t get any better, we’re throwing pistachio pudding into the mix. This creamy, nutty twist on classic fudge is a game-changer—easy to make, impossible to resist.

Ingredients

• 1 cup granulated sugar
• 1/2 cup unsalted butter, cubed
• 1/3 cup whole milk
• 1/2 cup pistachio pudding mix
• 1 cup white chocolate chips
• 1/2 cup shelled pistachios, roughly chopped
• 1 tsp pure vanilla extract

Instructions

1. Line an 8×8 inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium saucepan over medium heat, combine sugar, butter, and milk. Stir constantly until butter melts and mixture comes to a boil, about 5 minutes.
3. Once boiling, stop stirring and let mixture reach 235°F on a candy thermometer (soft-ball stage), about 3 minutes. Tip: Swirl the pan gently if hotspots appear.
4. Remove from heat and immediately whisk in pistachio pudding mix until fully dissolved and smooth.
5. Add white chocolate chips and vanilla extract, stirring until chips are melted and mixture is uniform.
6. Fold in chopped pistachios, then pour into prepared dish. Smooth top with a spatula. Tip: For extra crunch, sprinkle additional pistachios on top before setting.
7. Chill in refrigerator until firm, at least 2 hours. Tip: For clean cuts, use a hot knife to slice into squares.

Unbelievably creamy with a subtle nutty flavor, this fudge is a showstopper. Serve it on a dessert board or wrap individual pieces for a sweet handmade gift.

Pistachio Pudding Truffles

Bite into bliss with these Pistachio Pudding Truffles—creamy, nutty, and utterly irresistible. Perfect for when you crave something sweet but sophisticated.

Ingredients

• 1 cup pistachio pudding mix
• 1/2 cup unsalted butter, softened
• 1/4 cup heavy cream
• 1 1/2 cups powdered sugar
• 1 tsp pure vanilla extract
• 8 oz high-quality white chocolate, finely chopped
• 1/2 cup shelled pistachios, finely chopped

Instructions

1. In a large mixing bowl, combine the pistachio pudding mix, softened unsalted butter, and heavy cream. Beat on medium speed until smooth and fully incorporated, about 2 minutes.
2. Gradually add the powdered sugar to the mixture, continuing to beat until the mixture is thick and holds its shape, approximately 3 minutes.
3. Mix in the pure vanilla extract until just combined, ensuring not to overmix.
4. Using a small cookie scoop or tablespoon, portion the mixture into 1-inch balls. Place them on a parchment-lined baking sheet and freeze for 30 minutes to firm up.
5. While the truffles chill, melt the finely chopped white chocolate in a double boiler over simmering water, stirring constantly until smooth. Tip: Ensure no water gets into the chocolate to prevent seizing.
6. Remove the truffles from the freezer. Using a fork, dip each truffle into the melted white chocolate, allowing the excess to drip off. Tip: For a smoother finish, tap the fork gently against the bowl’s edge.
7. Immediately sprinkle the tops with finely chopped pistachios before the chocolate sets. Tip: Work quickly as the chocolate will harden fast.
8. Return the truffles to the parchment-lined baking sheet and refrigerate for at least 15 minutes to set completely.

Yield to the creamy texture and rich pistachio flavor that melts in your mouth. Serve these truffles on a sleek platter for a touch of elegance at your next gathering.

Pistachio Pudding Dip

Transform your snack game with this creamy, nutty Pistachio Pudding Dip—**perfect** for dunking, spreading, or straight-up spooning.

Ingredients

• 1 package (3.4 oz) instant pistachio pudding mix
• 1 cup whole milk, chilled
• 1 cup heavy cream, cold
• 1/2 cup powdered sugar, sifted
• 1 tsp pure vanilla extract
• 1/2 cup shelled pistachios, finely chopped

Instructions

1. In a large mixing bowl, **whisk together** the instant pistachio pudding mix and chilled whole milk until fully dissolved and slightly thickened, about 2 minutes.
2. In a separate bowl, **whip** the cold heavy cream, sifted powdered sugar, and pure vanilla extract to stiff peaks, about 3-4 minutes on high speed.
3. **Gently fold** the whipped cream mixture into the pudding mixture until no streaks remain, ensuring a light and airy texture.
4. **Stir in** the finely chopped pistachios, reserving a tablespoon for garnish.
5. **Chill** the dip in the refrigerator for at least 1 hour to allow flavors to meld and texture to firm up.
6. Before serving, **sprinkle** the reserved chopped pistachios on top for a crunchy contrast.

**Bonus tip:** For an extra layer of flavor, toast the pistachios before chopping. Serve this lush dip with crisp apple slices, graham crackers, or as a whimsical cake filling. **Blissfully** creamy with a vibrant pistachio punch, it’s a crowd-pleaser that’s as versatile as it is delicious.

Conclusion

We hope this roundup of 20 Delicious Pistachio Pudding Recipes has inspired you to whip up something sweet and satisfying! Whether you’re a seasoned chef or a kitchen newbie, there’s a recipe here for everyone. Don’t forget to share your favorites in the comments and pin this article to your Pinterest boards for easy access. Happy cooking, and enjoy the creamy, nutty goodness of pistachio pudding!