Description
A delightful and easy-to-make Pistachio Icebox Cake recipe that is perfect for any occasion. Layers of creamy pistachio pudding, graham crackers, and whipped topping come together to create a light and luscious dessert.
Ingredients
Scale
Pistachio Pudding Layer
- 6.8 ounces instant pistachio pudding mix
- 2 ¾ cups milk
Whipped Topping Layers
- 16 ounces whipped topping (thawed and divided)
Graham Cracker Layers
- 14.4 ounce graham crackers (1 box)
Topping
- Chopped pistachios (optional)
Instructions
- Prepare Pistachio Pudding Mixture: In a large bowl, whisk the pistachio pudding mix and milk together for 2 minutes. Fold in half of the whipped topping.
- Layer the Cake: Cover the bottom of a 9 x 13 baking dish with a single layer of whole graham crackers. Add half of the pudding mixture and spread it into an even layer. Repeat with another layer of graham crackers and the remaining pudding. Finish with a final layer of graham crackers and the rest of the whipped topping.
- Chill: Cover the dish and refrigerate overnight or for at least 4 hours to set.
- Garnish and Serve: Before serving, garnish the cake with chopped pistachios if desired. Slice and enjoy!
Notes
- This cake can be made ahead and stored in the refrigerator for up to 2 days.
- For a richer flavor, you can add a layer of chopped pistachios between the graham cracker and pudding layers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Refrigerated
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg
Keywords: Pistachio Icebox Cake, Pistachio Pudding, No-Bake Dessert, Graham Crackers, Whipped Topping
