Pistachio Icebox Cake Recipe
Introduction
Pistachio Icebox Cake is a delightful no-bake dessert featuring layers of crunchy graham crackers, creamy pistachio pudding, and fluffy whipped cream. It’s simple to assemble and perfect for preparing ahead of time, making it a favorite for warm days and gatherings.
Ingredients
- Graham crackers
- Pistachio pudding (prepared according to package instructions)
- Whipped cream
Instructions
- Step 1: In a serving dish, start by layering graham crackers evenly on the bottom.
- Step 2: Spread a layer of pistachio pudding over the crackers.
- Step 3: Add a layer of whipped cream on top of the pudding.
- Step 4: Repeat the layers until all ingredients are used, finishing with a whipped cream layer.
- Step 5: Cover the cake and chill in the refrigerator overnight to allow the layers to soften and meld together.
Tips & Variations
- For extra texture, sprinkle chopped pistachios between the layers or on top before chilling.
- You can substitute vanilla or almond pudding for a different flavor twist.
- If you prefer a firmer cake, crush the graham crackers before layering.
Storage
Store the assembled cake covered in the refrigerator for up to 3 days. Refrain from freezing, as the pudding and whipped cream textures may change. Before serving, let it sit a few minutes at room temperature for the best flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade pistachio pudding?
Yes, homemade pistachio pudding works great and adds a fresh, natural flavor to the cake.
How do I prevent the graham crackers from getting too soggy?
Chilling the cake overnight allows the crackers to soften just enough to blend with the pudding while remaining pleasantly textured. Avoid layering too thickly or letting the cake sit at room temperature for too long before serving.
PrintPistachio Icebox Cake Recipe
A delightful and easy-to-make Pistachio Icebox Cake featuring layers of crunchy graham crackers, creamy pistachio pudding, and fluffy whipped cream. This no-bake dessert is chilled overnight to let the flavors meld together and the graham crackers soften to a cake-like texture, making it a perfect cool treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ingredients
- 1 package graham crackers (about 9 ounces)
- 2 packages (3.4 ounces each) instant pistachio pudding mix
- 3 cups cold milk (for pudding preparation)
- 2 cups whipped cream (store-bought or homemade)
Instructions
- Prepare the pistachio pudding: In a medium bowl, whisk together the instant pistachio pudding mix with 3 cups of cold milk according to the package instructions until thickened. Set aside.
- Layer the cake: In a 9×13-inch dish, arrange a single layer of graham crackers to cover the bottom. Spread about one-third of the prepared pistachio pudding evenly over the crackers. Then, add a layer of whipped cream over the pudding. Repeat these layers two more times, ending with a whipped cream layer on top.
- Chill overnight: Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This allows the graham crackers to soften and the flavors to meld together into a creamy, cake-like dessert.
Notes
- For best results, use chilled heavy whipping cream to make homemade whipped cream for a richer taste.
- You can garnish the top with chopped pistachios or crushed graham crackers before serving for extra texture and presentation.
- This cake can be made a day in advance and stored in the refrigerator.
- If you prefer a less sweet dessert, opt for sugar-free pistachio pudding mix.
- Ensure to cover the dessert well to prevent it from absorbing any fridge odors.
Keywords: Pistachio Icebox Cake, no-bake dessert, pistachio pudding cake, graham cracker dessert, easy icebox cake, layered pudding dessert
