No-Bake Pistachio Cake (Print Version)
# Ingredients:
01 -
1/2 cup melted unsalted butter.
02 -
1/4 teaspoon of salt.
03 -
16 ounces of softened cream cheese.
04 -
1 package (3.4 oz) of instant pistachio pudding mix.
05 -
1 teaspoon of vanilla extract.
06 -
1 teaspoon of pistachio extract.
07 -
1/2 cup powdered sugar.
08 -
2 1/2 cups of crushed vanilla wafers.
09 -
1/4 cup granulated sugar.
10 -
2 cups of heavy cream.
11 -
1 1/2 cups heavy cream.
12 -
2 teaspoons of vanilla extract.
13 -
1/4 cup powdered sugar.
14 -
Optional: chopped pistachios for decoration.
# Instructions:
01 -
Stir together crushed vanilla wafers, granulated sugar, salt, and melted butter in a mixing bowl.
02 -
Use a flat-bottom cup to press the mix into the bottom and sides of an 8" or 9" lined springform pan. Let it chill for 30 minutes.
03 -
Whip cream cheese until smooth. Stir in powdered sugar, pudding mix, and both extracts. Slowly add heavy cream, then beat on medium-high until fluffy.
04 -
Evenly spread the filling into the chilled crust. Refrigerate for at least 6 hours or overnight.
05 -
Just before serving, whisk heavy cream, powdered sugar, and vanilla until stiff peaks form.
06 -
Top the dessert with whipped cream and sprinkle with pistachios if you'd like.
# Notes:
01 -
This chilled dessert is a great pick for hot weather when you want to skip the oven.
02 -
Keep it refrigerated for up to 5 days.
03 -
For the freshest results, add whipped cream topping the same day you're serving.