Baby Yoda Mason Jar Pistachio Desserts
These Baby Yoda Mason Jar Pistachio Desserts are layered with a graham cracker crust, creamy filling, and pistachio pudding (such a cute green color). Add some cupcake rings for decoration and these no-bake and make-ahead desserts are ready for party time.
Ingredients
Crust Layer
- 1/2 cup graham cracker crumbs (about 3 sheets)
- 1.5 tbsp sugar
- 2 tbsp unsalted butter melted
Cream Cheese Layer
- 4 oz cream cheese
- 1/3 cup powdered sugar
- 3/4 cup frozen whipped topping thawed
Pudding Layer
- 1 package pistachio instant pudding (3.4oz)
- 1.5 cups milk
Topping
- frozen whipped topping thawed, see notes
Instructions
Crust Layer
- Mix the graham cracker crumbs, sugar, and melted butter together thoroughly. Divide the crust mixture between eight 4-oz mason jars. You'll have about 1.5 tbsp of fluffy crumbs per jar. I like to lightly wiggle each jar back and forth to settle the crumbs. Don't push them down with a spoon because it'll create a stronger crust that will be harder to eat.
Cream Cheese Layer
- Soften the cream cheese in a medium microwave-safe bowl by microwaving in 10-15 second increments. Stir in between intervals. When the cream cheese is very soft, stir in 1/3 cup powdered sugar. Then, stir in gently 3/4 cup thawed whipped topping.
- Spoon the filling into the jars, dividing it equally.
Pudding Layer
- Whisk the pistachio pudding mix and the milk together in a medium size bowl. Divide mixture amongst the eight jars. I just eyeball it, but each jar will have about 3 tbsps of pudding.
- When ready to serve, top each jar with a generous spoonful of (thawed) frozen whipped topping. I usually use around 1-1.5 cups of topping total to top all the jars. If desired, crush another graham cracker and sprinkle a few crumbs on top of each dessert.
Notes
How much whipped topping? One 8-oz tub of frozen whipped topping is plenty to make the entire recipe. I put the container of topping in the fridge in advance so it's thawed for preparing the recipe.
Tip for smoothing the jars: For smoothing the layers, I take my spoon, gently press it down in the jar touching the outside edge and then I hold the spoon steady while I spin the jar with my opposite hand. This smooths the current layer without messing up the prior layer.
I also don't worry too much about smudges though I do make sure the rim of each jar is clean before I add the final topping.