Pistachio Icebox Cake Recipe
This Pistachio Icebox Cake is a quick and easy no-bake dessert featuring layers of crunchy graham crackers, creamy instant pistachio pudding filling, and light whipped topping. Perfect for a delicious treat in just 10 minutes of prep time, it requires no baking and chills in the fridge to create a refreshing and indulgent cake with a nutty crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes (including chilling time)
- Yield: 12-15 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Filling
- 2 packages (3.4 ounces each) instant pistachio pudding mix and pie filling
- 2 2/3 cups whole milk
- 1 cup whipped topping, thawed (from the 16 ounces divided)
Cake Layers
- 18-21 full-sheet graham crackers
Topping
- 15 ounces whipped topping, thawed (remaining from the 16 ounces divided)
- Chopped pistachios, optional, for garnish
Instructions
- Make the Filling: In a large bowl, whisk or beat with an electric mixer on medium speed the instant pistachio pudding mix and milk until smooth and thickened, about 2 minutes. Fold in 1 cup of whipped topping gently until well combined to create a creamy pistachio filling.
- Assemble the First Layer: Arrange 6-7 full sheets of graham crackers evenly on the bottom of a 9×13-inch dish, covering the base completely to form the first layer.
- Add the First Pudding Layer: Spread half of the pistachio pudding filling evenly over the graham cracker layer, smoothing the surface with a spatula.
- Build the Second Layer: Add another layer of 6-7 graham cracker sheets on top of the pudding layer, then evenly spread the remaining pistachio filling over this second layer.
- Add the Final Graham Cracker Layer: Place the last 6-7 graham cracker sheets on top, completing the layered structure of the cake.
- Apply the Topping: Spread the remaining whipped topping smoothly over the top graham cracker layer. Sprinkle chopped pistachios over the whipped topping for garnish if desired.
- Chill the Cake: Cover the dish and refrigerate for a minimum of 4 hours, preferably overnight, to allow the pudding to set and the graham crackers to soften fully, achieving the perfect cake texture.
- Serve: Cut the chilled cake into 12-15 squares depending on preferred serving size and enjoy this refreshing pistachio dessert.
Notes
- Ensure the whipped topping is completely thawed before folding it into the pudding filling for a smooth consistency.
- Allow ample chilling time in the refrigerator so the pudding layers set properly and graham crackers soften, enabling clean slicing.
- For the best flavor and texture, refrigerate the cake overnight to let the flavors meld thoroughly.
Find it online: https://marthatasty.com/pistachio-icebox-cake-recipe/
