A buttery Ritz cracker crust, creamy pistachio pudding mixed with vanilla ice cream, fluffy whipped topping, and crushed Butterfinger bars. Honestly, what’s not to love?
This no-bake pistachio dessert comes from the days of plaid polyester and avocado green kitchens. Unlike Nehru jackets, however, it deserves a permanent place in our lives.
It’s cool, creamy, a little salty, and wonderfully crunchy on top. You make it ahead in a nine-by-thirteen-inch pan, so it’s a handy dessert for gatherings, holidays, or birthdays. At my friend Kim’s house, it actually outranks birthday cake. More about that in a minute.
No oven is involved, but it does take a little planning. Move the frozen whipped topping to the refrigerator the night before so it has time to thaw. Set out the vanilla ice cream to soften a little while you make the crust.
You’ll need one quart of ice cream—that’s four cups. Years ago, I bought it in those cardboard half-gallon cartons and simply cut the block in half. These days, check the carton size. Ice cream containers have gotten sneakier since the 1970s.
Crush 50 Ritz crackers in a food processor, adding the sugar if you’re using it. Drizzle in the melted butter and pulse until the crumbs are evenly moistened.
No food processor? Put the crackers in a sturdy zip-top bag and smash them with a rolling pin, then mix everything in a bowl. A little low-tech kitchen therapy.
HINT: I've discovered a slick, no-mess trick for melting butter! Tear off part of one end of the wrapper, then put the stick of butter, wrapper and all, in a glass measuring cup, cut side down. Lay a paper napkin on top to catch spatters and microwave it. Easy peasy and no mess! It takes just over 30 seconds to melt the butter.
Press the mixture firmly into a nine-by-thirteen-inch pan. A glass pan is especially nice because you can see the pretty layers. Naturally, I remembered that after I’d already used a different pan for these pictures.🙄
Let the crust cool while you mix the filling.
Drizzle the melted butter into the food processor with the cookie crumbs. Pulse until they are blended. Some recipes omit the sugar in the crust. I think it helps hold the crust together, but it's optional. Toss the wrapper and the napkin in the trash.
Pat the crumb mixture firmly in a nine-by-thirteen-inch pan. A glass pan is especially nice because you can see the pretty layers. I forgot to use a glass pan this time, as you can see! 😂 Let the crust cool while you make the filling.
Beat the softened vanilla ice cream, cold milk, and dry instant pistachio pudding mix together until well blended.
Pour that lovely green filling over the cracker crust and refrigerate for at least four hours. Overnight works beautifully, too. Let the refrigerator do its job while you do something else.
Once the filling has set, spread the thawed whipped topping over it and sprinkle with crushed Butterfinger candy bars.
That peanut butter and chocolate crunch brings the whole thing together. Don’t ask me to explain it scientifically. I’m much better qualified to eat it.
Keep the dessert refrigerated until serving.
We've come a long way since the 1970s, baby! Maybe I was late to the party, but I was so excited about my latest discovery! Now, you can buy Butterfinger Bits in the baking aisle! I must say that's crushing it! Tee hee!!
My friend Kim told me her family requests this dessert for every birthday at her house instead of birthday cake! That tradition goes back decades, to the days when we had baby girls just eight days apart.
I love those little family customs. My mom always gave me a quart of real cream on my birthday, and I could eat it any old way I wanted. Another family I know always has birthday cake for breakfast. I see absolutely nothing wrong with that arrangement.
Does your family request something besides cake for birthdays? Tell me about it! I answer every comment myself!
And if you have an extra-good pistachio dessert recipe you’re keeping to yourself, don’t leave us green with envy.
A no-bake dessert. Ritz crackers, butter, and sugar form the tasty crust. Ice cream, milk, and pistachio pudding combine in the creamy filling. It's all covered with a layer of whipped topping and sprinkled with crushed Butterfinger candy. Simple and delicious!
More Easy No-Bake & Layered Desserts
If you love cool, creamy desserts like this favorite pistachio dessert recipe, here are a few more tried-and-true treats my readers (and my family) adore:
👉 Layered Lemon Dessert – bright, tangy, and perfect for lemon lovers.
👉 Chocolate Lush – rich, dreamy layers of chocolate pudding and whipped topping.
👉 Pistachio Salad (Watergate Salad) – a retro pistachio classic with marshmallows and pineapple.
👉 Frozen Peanut Buster Parfait Dessert – tastes just like the Dairy Queen favorite!
👉 Oreo Dirt Cake – chocolate cookie crumbs, fluffy layers, and kid-friendly fun.
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Love, GB (Betty Streff)
Real food. Real kitchen. Real easy.
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