Ingredients
- 1 cup crushed unsalted pistachios
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping
- 1 tsp vanilla extract
- 1 package (9 oz) graham cracker crust or sponge cake
Instructions
- Prepare the crust: Crush the graham crackers until fine. Mix with melted butter and press into a greased 9×13-inch baking dish. Bake for about 10 minutes at 350°F and allow to cool completely.
- Make the filling: In a large bowl, beat together the cream cheese and powdered sugar until creamy. Stir in the vanilla extract. Gently fold in the whipped topping.
- Mix in half of the crushed pistachios, saving the rest for topping.
- Spread the cream cheese mixture evenly over the cooled crust. Chill in the refrigerator for at least two hours.
- Top and serve: Sprinkle remaining pistachios on top, cut into squares, and serve chilled.
Notes
Allow the dessert to chill overnight for best flavor and texture. Press crust firmly for a sturdy base.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian