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Pistachio Icebox Cake Recipe

5 from 73 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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