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Pistachio Icebox Cake Recipe

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3.8 from 184 reviews

This Pistachio Icebox Cake is a delightful no-bake dessert featuring layers of crispy graham crackers and creamy pistachio pudding mixed with whipped topping. Chilled overnight, it offers a luscious, chilled treat perfect for warm days or whenever you want an easy, tasty dessert with a nutty twist.

  • Total Time: 8 hours 20 minutes
  • Yield: 14 servings

Ingredients

For the Cake

  • 18 full-sized graham crackers
  • 2 (3.4-ounce) packages pistachio flavored instant pudding mix
  • 2-1/4 cups whole milk
  • 1 (8-ounce) container frozen whipped topping (like Cool Whip), thawed
  • Chopped pistachios for garnish

Instructions

  1. Prepare the Pan: Line an 8×8-inch baking pan with foil or parchment paper, leaving an overhang on the sides. This makes it easier to lift the cake out later. Set aside.
  2. Make the Pudding Mixture: In a large bowl, whisk together both packages of pistachio pudding mix and the milk for about 1 minute until smooth. Carefully remove 1 heaping cup of whipped topping and set aside. Gently fold the remaining whipped topping into the pudding until fully incorporated, creating a creamy filling.
  3. Layer the Cake: Arrange a layer of graham crackers in the bottom of the prepared pan, breaking crackers as needed to fit. Spread half of the pudding mixture evenly over the crackers using the back of a spoon. Add another layer of crackers, then spread the remaining pudding mixture on top. Finally, add the last layer of graham crackers.
  4. Top with Whipped Topping: Spread the reserved whipped topping evenly over the final graham cracker layer, creating a smooth finish on top of the cake.
  5. Chill: Cover the pan and refrigerate the icebox cake for at least 8 hours or overnight. This allows the graham crackers to soften and the flavors to meld.
  6. Serve: When ready, use the foil or parchment overhang to lift the cake out of the pan. Cut into squares and sprinkle with chopped pistachios for garnish. Serve cold straight from the fridge and enjoy the creamy, nutty delight.

Notes

  • You can use whole or reduced-fat milk, but whole milk will yield a richer pudding.
  • Make sure the whipped topping is thawed before using for easier folding into the pudding.
  • Use foil or parchment paper with an overhang to easily remove the cake without damage.
  • Chopping the pistachios adds texture and a burst of fresh nutty flavor to the top.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://ellarecipe.com/pistachio-icebox-cake-recipe/