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Pistachio Dessert Cups

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These no-bake Pistachio Dessert Cups feature a buttery graham cracker crust, light pistachio mousse, and whipped cream topping with chopped pistachios. Perfect for parties, they’re creamy, crunchy, and ready in just over 2 hours.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 28 two-ounce dessert cups
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 cups (168 g) graham cracker crumbs
  • ¼ cup (57 g) unsalted or salted butter, melted
  • 3.4 oz (96 g) instant pistachio pudding mix
  • 1 ½ cups (355 ml) milk
  • 1 ½ cups (355 ml) heavy cream (for mousse)
  • ½ cup (118 ml) heavy cream (for topping)
  • 1 tablespoon (8 g) powdered sugar
  • ¼ teaspoon (1.25 ml) vanilla extract
  • ¼ cup (31 g) chopped pistachios (for garnish)

Instructions

  1. Combine graham cracker crumbs and melted butter in a medium bowl. Mix until well combined.
  2. Portion the mixture into 28 two-ounce cups, pressing firmly to form a crust base.
  3. In a large bowl, whisk together pistachio pudding mix and milk until smooth. Chill for 5 minutes to thicken.
  4. Add 1½ cups heavy cream to the pudding and beat with a hand mixer until thick and fluffy.
  5. Spoon or pipe the mousse into the prepared cups, filling about three-quarters full.
  6. In a separate bowl, beat ½ cup heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  7. Pipe whipped cream on top of each mousse cup and garnish with chopped pistachios.
  8. Cover each cup with a lid or plastic wrap and refrigerate for at least 2 hours before serving.

Notes

  • For nut allergies, use vanilla pudding and skip the pistachio garnish.
  • Chill mousse well to ensure a light, fluffy texture.
  • Use 4 oz cups for larger servings and adjust yield accordingly.
  • Cool Whip can be substituted for homemade whipped cream.
  • Decorate with sprinkles or edible glitter for a festive look.

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