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Creamy No-Bake Pistachio Raspberry Ladyfinger Cake Recipe

Creamy No-Bake Pistachio Raspberry Ladyfinger Cake

This nostalgic no-bake dessert combines creamy pistachio and fresh raspberries for a quick and easy treat that’s perfect for sharing.
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Prep Time 20 minutes
Total Time 4 hours
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup pistachio pudding mix
  • 2 cups milk whole milk works best
  • 1 cup heavy cream for whipping
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 package ladyfinger cookies (7 oz)
  • 1 cup fresh raspberries
  • Additional pistachios for garnish (optional)

Method
 

  1. Step 1: In a mixing bowl, combine the pistachio pudding mix and milk. Whisk until well combined and let it sit for about 5 minutes to thicken.
  2. Step 2: In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  3. Step 3: Gently fold the whipped cream into the pistachio pudding mixture until fully combined.
  4. Step 4: Arrange a layer of ladyfinger cookies in the bottom of a serving dish.
  5. Step 5: Spread half of the pistachio mixture over the ladyfingers, then layer half of the fresh raspberries on top.
  6. Step 6: Repeat the layers with the remaining ladyfingers, pistachio mixture, and raspberries.
  7. Step 7: Cover the dish and refrigerate for at least 4 hours or until set.
  8. Step 8: Before serving, garnish with additional pistachios if desired.

Notes

Store any leftovers in the refrigerator, covered, for up to 3 days.