Ingredients
Equipment
Method
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.