🥥🍍 No-Bake Pistachio Pineapple Cream Dessert
🛒 Ingredients
For the Crust
- 2½ cups crushed tea biscuits or digestive biscuits
- ½ cup melted unsalted butter
For the Pistachio Layer
- 2 cups heavy whipping cream (cold)
- 8 oz (225 g) cream cheese, softened
- 1 cup pistachio cream (or pistachio spread)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pistachio extract (optional)
- A few drops of green food coloring (optional)
For the Topping
- 2 cups whipped cream
- 1½ cups fresh pineapple chunks
- ½ cup shredded coconut
- ¼ cup chopped pistachios
👩🍳 Instructions
1. Make the Crust
- Crush the biscuits into fine crumbs.
- Mix with the melted butter until evenly coated.
- Press firmly into a 9×13-inch (23×33 cm) baking dish.
- Refrigerate for 20–30 minutes.
2. Prepare the Pistachio Filling
- Beat the cream cheese until smooth.
- Add the pistachio cream, powdered sugar, vanilla, and pistachio extract.
- In another bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream gently into the pistachio mixture.
- Spread evenly over the chilled crust.
- Refrigerate for 2 hours until set.
3. Add the Topping
- Spread the whipped cream evenly over the pistachio layer.
- Sprinkle with shredded coconut.
- Decorate with pineapple chunks and chopped pistachios.
4. Chill
- Refrigerate for at least 4 hours, preferably overnight, before slicing.
🍽️ Servings
- 12–15 slices
⏱️ Time
- Prep: 30 minutes
- Chill: 4–8 hours
💡 Tips
- Toast the shredded coconut for extra flavor.
- Use fresh pineapple for the best taste and texture.
- Keep refrigerated until ready to serve.
- Garnish with extra pistachios just before serving for added crunch.
Enjoy this creamy, tropical, no-bake dessert! 🥥🍍💚