The Perfect Green Pudding for St Patrick’s Day or a Festive Grinch – Themed Holiday Dessert!
If you’ve been following me for long you’ll already know this, but for those who are new, welcome to Far From The Farm. I’m Mona, the Brit behind the recipes, learning life and food in the States while sharing our debt-free journey and what’s on the menu in our home today!
One of the easiest ways to create a show-stopping dessert without spending hours in the kitchen is to make a trifle. They always look impressive, serve plenty of people, and can be made ahead without stress.
This version combines our family’s love of pistachio with a cheesecake-style pudding that’s light, fluffy, and full of nostalgic American flavor.
It’s the kind of dessert that fits anywhere from a cozy Sunday dinner to a festive celebration. The green tint from the pistachio pudding gives it a fun seasonal feel, making it perfect for St. Patrick’s Day, as a Green Slime Halloween Trifle or even as a Grinch-themed treat at Christmas.
What I love about trifles is how simple ingredients turn into something that looks like it came straight out of a bakery. The layers of creamy pistachio pudding, soft vanilla wafers, and whipped topping come together beautifully.
If you have a glass trifle bowl, use it! Those green and white layers deserve to shine!
In our kitchen, I keep things light and budget-friendly by using reduced-fat Cool Whip and 2% milk. You can easily use full-fat versions if that’s what you prefer. We’re mindful of grocery costs as part of our debt-free journey, so instant pistachio pudding is a must.
Real pistachios are pricey, and honestly, this gives the same flavor with a fraction of the effort and price.
And another way we save money as a military family is by shopping at our local commissary on base. You’ll often spot Freedom’s Choice products in my photos. It’s the Commissary’s own brand, and it’s fantastic value for the quality you get.
Every dollar saved helps us stretch our grocery budget just a little further while still enjoying good food.
A few crumbled vanilla wafers on top make the perfect garnish and add that satisfying crunch without spending extra. It’s simple, affordable, and elegant, everything I look for in a dessert when I’m trying to stretch the budget but still treat the family!
And just a reminder that if you’re struggling and you need help with managing your budget or starting your own debt free journey then here’s some FREE resources below you may find helpful!
living frugally and fully
free tips and resources to make the most of what you have
As always, these photos are from my real kitchen here in our sweet military base home. No staged lighting or spotless marble counters. Just real life and real food made in a small space. Proof that you can feed your family well without needing a dream kitchen or fancy tools!
So roll up your sleeves with me and get in the kitchen to make this easy, light, and creamy dessert today!
Equipment
- Mixer with paddle attachment
- Silicone spatula
- Ladle or large serving spoon
- Glass trifle bowl
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Ingredients
Makes one large pudding trifle that serves 8 to 10 people
- 8 oz block of cream cheese, softened at room temperature for at least an hour
- 14 oz can of sweetened condensed milk
- Two 3.4 oz boxes pistachio Jello instant pudding and pie filling mix
- 3 cups of 2% milk
- 8 oz reduced-fat Cool Whip
- 10 oz vanilla wafers (a little less than one large box)
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Step-By-Step Instructions
Step 1: Whip the cream cheese.
In a stand mixer fitted with a paddle attachment, whip the cream cheese until soft and fluffy. This helps prevent lumps and makes it blend smoothly into the pudding.
Step 2: Add condensed milk.
Pour in the sweetened condensed milk and continue mixing until the texture is silky and combined.
Step 3: Add pudding mix.
Mix in both boxes of pistachio instant pudding and whip together until you see a consistent green color forming.
Step 4: Add milk.
Slowly pour in the 3 cups of milk, mixing until everything is smooth and well incorporated.
Step 5: Mix in Cool Whip.
On your lowest mixer setting, add half the Cool Whip (about 4 oz) and mix for 30 seconds to 1 minute until light and creamy.
Step 6: Assemble the trifle.
Start with a layer of vanilla wafers at the bottom of your trifle bowl. Spoon half the pistachio pudding mixture over the wafers and smooth the surface.
Step 7: Repeat layers.
Add another layer of wafers, then the remaining pudding mixture, smoothing again to create that signature layered look.
Step 8: Finish the topping.
Top with another layer of wafers and the rest of the Cool Whip. Crumble a few vanilla wafers over the top as garnish.
Step 9: Chill before serving.
Cover with plastic wrap and refrigerate for at least 4 hours. I usually make it in the morning so it’s perfectly chilled by dessert time.
Notes & Troubleshooting
Notes:
- Use reduced-fat Cool Whip and 2% milk for a lighter version.
- For extra presentation points, serve in a clear trifle bowl or individual dessert glasses.
- Add a drop of almond extract for a stronger pistachio flavor.
Troubleshooting:
- If it’s too soft, chill it longer. Instant pudding firms as it cools.
- If the cream cheese is lumpy, whip it longer before adding other ingredients.
- Don’t skip chilling as it’s what gives this trifle its perfect set texture.
Storage
Best served the same day. Keep covered with plastic wrap and refrigerate for up to 48 hours. Do not freeze.
Serving Ideas
- Top with chopped pistachios for extra crunch if your budget allows.
- Add chopped pieces of a pistachio Dubai chocolate bar for an extra decadent dessert.
- Sprinkle crushed pistachio chocolate or edible gold flakes for a fancy holiday look.
- Serve at holiday gatherings, St. Patrick’s Day parties, or Christmas dinners.
Why You’ll Love This Recipe
- Light and creamy texture
- Festive green color that fits multiple holidays
- Budget-friendly ingredients
- Quick to prepare with no baking required
- Feeds a crowd beautifully and looks showstopping!
FAQ
Can I use full-fat ingredients? Yes! It’ll make the pudding even creamier.
Can I swap the vanilla wafers for something else? Graham crackers or shortbread cookies also work well.
How far in advance can I make it? Up to 24 hours ahead is perfect.
Light and Fluffy Green Pistachio Cheesecake Pudding Trifle Recipe!
Equipment
- Mixer with paddle attachment
- Silicone spatula
- Ladle or large serving spoon
- Glass trifle bowl
- Plastic Wrap
Ingredients
- 8 oz Block of cream cheese softened at room temperature for at least an hour
- 14 oz Can of sweetened condensed milk
- 2 3.4oz Boxes of pistachio flavoured Jello instant pudding and pie filling mix
- 3 cups 2% milk
- 8 oz Reduced-fat Cool Whip
- 10 oz Vanilla wafers a little less than one large box
Instructions
- In a stand mixer fitted with a paddle attachment, whip the cream cheese until soft and fluffy. This helps prevent lumps and makes it blend smoothly into the pudding.
- Pour in the sweetened condensed milk and continue mixing until the texture is silky and combined.
- Mix in both boxes of pistachio instant pudding and whip together until you see a consistent green color forming.
- Slowly pour in the 3 cups of milk, mixing until everything is smooth and well incorporated.
- On your lowest mixer setting, add half the Cool Whip (about 4 oz) and mix for 30 seconds to 1 minute until light and creamy.
- Start with a layer of vanilla wafers at the bottom of your trifle bowl. Spoon half the pistachio pudding mixture over the wafers and smooth the surface.
- Add another layer of wafers, then the remaining pudding mixture, smoothing again to create that signature layered look.
- Top with another layer of wafers and the rest of the Cool Whip. Crumble a few vanilla wafers over the top as garnish.
- Cover with plastic wrap and refrigerate for at least 4 hours. I usually make it in the morning so it’s perfectly chilled by dessert time. Then enjoy!
Notes
- Use reduced-fat Cool Whip and 2% milk for a lighter version.
- For extra presentation points, serve in a clear trifle bowl or individual dessert glasses.
- Add a drop of almond extract for a stronger pistachio flavor.
Storage
- Best served the same day.
- Keep covered with plastic wrap and refrigerate for up to 48 hours.
- Do not freeze.
The Takeaway
This light and fluffy pistachio cheesecake pudding trifle proves that you don’t need complicated steps or expensive ingredients to make a beautiful dessert.
It’s creamy, cheerful, and budget-friendly, a true family favorite for any holiday table!
Share & Rate This Recipe!
If you tried this recipe, please share your feedback with a quick star rating or comment below. And if you loved it, don’t forget to share it with friends and family too!
Last update on 2025-11-09 / Affiliate links / Images from Amazon Product Advertising API
