Pistachio Cannoli Dessert Lasagna is a no-bake layered dessert with graham crackers, a cannoli-style ricotta mascarpone cream, and a fluffy pistachio pudding layer. It’s cool, creamy, and sliceable, but still relaxed and a little messy in the best way.

For me, the best part is the mix of sweet cannoli cream with chocolate chips and that light pistachio layer on top. The graham crackers soften as it chills, so the whole thing eats like a mash-up of an icebox cake and cannoli filling.

I like serving this when I need a make-ahead dessert that looks like more effort than it is. It’s especially good after an Italian-American dinner, or anytime you want something chilled and not baked.

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Why You’ll Love This Recipe

No-bake: No oven, no water baths, no fuss. It’s the kind of dessert I lean on when the kitchen is already busy.

Cannoli-style cream: Ricotta and mascarpone make the middle taste like classic cannoli filling, especially with a little orange zest if you use it.

Great texture: After a good chill, the graham crackers soften into clean layers while the crust stays buttery and crisp underneath.

Easy to slice: This sets up nicely in a 9×13, so you can cut neat squares for a party table without stressing.

Flexible flavors: You can swap the cookie layer, adjust the sweetness, or even fake the pistachio layer with vanilla pudding and pistachio paste.

Key Ingredients

Crust and crunch

Graham cracker crumbs: These make a fast buttery base that still has a little crunch after chilling. I usually buy a box of crumbs, but pulsing full crackers works too.
Unsalted butter: Melted butter is what holds the crumb crust together. If you only have salted butter, it’s fine here.
Granulated sugar: Just enough to sweeten the crust and give it that classic “icebox cake” vibe with graham crackers.

Cannoli cream

Whole milk ricotta: Drain it well so the layer stays thick and sliceable. If it looks wet in the container, it definitely needs a drain.
Mascarpone cheese: This makes the filling smooth and rich, more like cannoli filling and less like a grainy ricotta mixture. Let it soften so it blends easily.
Powdered sugar: Sweetens and also helps the cream layer feel a little more stable. If you like desserts less sweet, you can cut it back.
Vanilla extract: Simple, but it makes the filling taste finished. I like real extract here if you have it.
Orange zest (optional): This is a very cannoli-style touch. I use it when I want that bakery-counter flavor, but you can skip it.
Mini chocolate chips: Minis are easier to slice through than big chips. Regular chips work, but the cuts won’t be as clean.

Pistachio layer

Instant pistachio pudding mix: This is the easiest way to get that pistachio flavor and pale green color. Use instant, not cook-and-serve.
Cold whole milk: Whole milk gives the pudding a thicker, creamier set. Colder milk also helps it thicken fast.
Whipped topping: Folding it in makes the pistachio layer lighter and easier to spread. Thaw it first so it doesn’t leave little frozen lumps.

Assembly and topping

Graham cracker sheets: These turn into soft cake-like layers as they chill. Vanilla wafers or ladyfingers work too if you want a different texture.
Whipped topping or sweetened whipped cream: This is the easy finishing layer that makes it look like a “dessert lasagna.” Homemade whipped cream is great if you’d rather.
Shelled pistachios: Chop them fairly small so they sprinkle easily and don’t make slicing hard. Salted pistachios are fine if that’s what you have.
Mini chocolate chips: A little on top ties the whole thing together and looks nice against the whipped topping.
Powdered sugar (optional): Just a quick dusting right before serving. I do it when I want it to look a little more finished.

Recipe Instructions

Mix the pudding: Whisk the instant pistachio pudding mix with cold milk until it thickens, about 2 minutes. Fold in the thawed whipped topping, then refrigerate for about 10 minutes to firm up.
Mix the cannoli cream: Beat the drained ricotta, softened mascarpone, powdered sugar, vanilla, and orange zest (if using) until smooth. Fold in the mini chocolate chips.
Mix the crust: Stir the graham cracker crumbs with melted butter and granulated sugar until evenly moistened.
Press the crust: Press the crumb mixture firmly into the bottom of a 9×13-inch dish. Use the bottom of a measuring cup to pack it down.
Chill the crust: Refrigerate the crust for about 10 minutes so it sets up before you start layering.
Spread the pudding: Spread a thin layer of the pistachio pudding over the chilled crust to help the next layer stick.
Add the crackers: Lay down a single layer of graham cracker sheets, breaking pieces as needed to fit.
Spread the cream: Spread half of the cannoli cream evenly over the graham crackers, then add another layer of graham crackers.
Repeat the layers: Spread the remaining cannoli cream, top with a final layer of graham crackers, then spread the remaining pistachio pudding over the top.
Chill: Cover and refrigerate for at least 4 hours, or overnight for the cleanest slices.
Top and serve: Before serving, spread whipped topping over the top and finish with chopped pistachios, mini chocolate chips, and a light dusting of powdered sugar if you want. Slice into squares and serve cold.

My Tips!

This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.

Recipe Tips & Tricks

Drain the ricotta well. If your ricotta is watery, the cannoli layer can go soft and a little runny. I usually drain it in a fine-mesh strainer or cheesecloth until it looks thick.

Soften the mascarpone first. Cold mascarpone can leave little lumps that are hard to smooth out. Let it sit at room temp for a bit so it beats in easily.

Keep the cracker layers flat. Try to cover the surface in an even single layer, even if you have to snap a few crackers. Gaps can make the cream layer sink into spots and slice a little uneven.

Chop the pistachios small. Big chunks look nice, but they can make it harder to cut neat squares. A quick rough chop is all you need.

Don’t rush the chill time. This really needs time for the graham crackers to soften and for the layers to firm up. If you slice too early, it still tastes good, it’s just not as clean.

Simple tweaks

Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.

Serving Suggestions

Espresso: A small cup of espresso (or strong coffee) is great with the pistachio and cannoli flavors. I usually serve it unsweetened since the dessert is already sweet.
Fresh berries: Strawberries or raspberries on the side are a nice, simple contrast. You don’t need to do much—just rinse and serve.
Extra pistachios: Put a little bowl of chopped pistachios on the table so people can add more. It’s a nice way to give each slice a bit more crunch.
Chocolate drizzle: A thin drizzle of melted chocolate over each square is good if you want it to feel a little more “cannoli shop.” Keep it light so it doesn’t overpower the pistachio.

Eat it later

This section explains how to store leftovers properly and how far in advance the recipe can be prepared.

Storage and Make Ahead

Store leftovers covered in the fridge. This dessert is best cold, and it holds up well once it’s set. I usually keep it right in the same baking dish.

You can make this recipe ahead the day before you need it. In fact, I think it slices better after an overnight chill.

If you’re planning to serve it for a party, I like to wait to add the final whipped topping and garnishes until closer to serving. The toppings look a little nicer that way.

If you want to freeze it, freeze individual portions so you can thaw just what you need. Thaw in the fridge overnight and expect the cracker layers to be a bit softer after freezing.

It could help!

Before you close the tab or print the recipe, scroll through these quick answers.

Recipe FAQs

Do I really need to drain the ricotta?

Yes, I’d recommend it. Ricotta can hold a lot of liquid, and draining it makes the cannoli layer thicker and easier to slice.

Can I use homemade whipped cream instead of whipped topping?

You can. For the pistachio layer, whipped topping is more stable, but homemade whipped cream still works if you whip it fairly firm and fold it in gently.

What can I use if I can’t find pistachio pudding mix?

Vanilla instant pudding plus 1 to 2 tablespoons of pistachio paste is the easiest swap. You’ll still get the pistachio flavor, and the color is usually close depending on the paste.

Can I swap the graham crackers for something else?

Yes. Vanilla wafers work well and make the layers a little softer. Ladyfingers are also great if you want more of a tiramisu-style feel.

Keep it with you

The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.

Pistachio Cannoli Dessert Lasagna

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Prep Time: 25

Total Time: 25

Serving Size: 12

No bake layered dessert with graham crackers, cannoli style ricotta mascarpone cream, pistachio pudding, and whipped topping