Creamy No-Bake Pistachio Mousse
This creamy no-bake pistachio mousse is light, fluffy, and packed with rich pistachio flavor. Made with instant pudding, sweetened condensed milk, and whipped cream, it sets up beautifully in the fridge and feels like an elegant dessert with minimal effort—perfect for holidays, dinner parties, or an easy make-ahead treat.
Ingredients
Ingredients
- 5 oz sweetened condensed milk (from a 5-oz can)
- ½ cup ice-cold water
- 1 box instant vanilla pudding mix (1.1 oz / 31 g)
- 1 cup heavy cream cold
- ½ cup pistachio cream (pistachio spread) plus more for layering (optional)
- crushed pistachios for garnish
Instructions
Make the pudding base
- In a large mixing bowl, whisk together the sweetened condensed milk, ice-cold water, and instant vanilla pudding mix until completely smooth.
- Cover and refrigerate for 4–5 hours (or overnight) until thick and set.
Whip and fold
- In a separate bowl, whip the cold heavy cream until soft peaks form.
- Gently fold the whipped cream into the chilled pudding base until light and fluffy.
- Add the pistachio cream and fold again just until evenly combined.
Assemble and chill
- Spoon or pipe the mousse into serving glasses or bowls. Optional: spread a thin layer of pistachio cream in the bottom of each glass before adding the mousse.
- Chill for 1–2 hours before serving, then garnish with crushed pistachios.
Notes
- For the best texture, chill the pudding base until fully set before folding in whipped cream.
- Whip the cream to soft peaks only—overwhipping can make the mousse grainy.
- Chill overnight if you want a firmer, more scoopable mousse.
- If your pistachio cream is very thick, warm it for 5–10 seconds and stir before folding so it blends smoothly.