Pulse the almonds, pistachios, and walnuts in a food processor until coarsely chopped.

Whisk together the milk, sugar, and cornstarch until smooth.

Cook the mixture over medium-low heat, stirring constantly until thickened.

Remove from heat and stir in the orange blossom water.

Layer half the pudding in a serving dish, add half the nuts, then repeat with the remaining pudding and nuts.

Let it cool at room temperature for 30 minutes.

Refrigerate until fully set and chilled.

Serve cold and enjoy.