Pistachio Icebox Cake

5 from 2 votes

This Pistachio Icebox Cake is irresistible! Layers of graham crackers, creamy pistachio pudding, whipped cream, and crunchy pistachios come together for a sweet, nutty treat. Just chill overnight for the easiest make-ahead dessert!

Prep Time20

Chilling Time8

Total Time8 20

Course: Dessert, Snack

Cuisine: American, Vegetarian

Keyword: Pistachio Icebox Cake

Servings: pieces

Author: Chelsea Lords

Cost: $5.12

Equipment

8 x 8-inch baking pan
Parchment paper or aluminum foil

Ingredients

18 full-sized graham crackers see note 1
2 (3.4-ounce) packages pistachio flavored instant pudding see note 2
2-1/4 cups milk I use whole milk
1 (8-ounce) container frozen whipped topping like Cool Whip, thawed, see note 3, divided use
Chopped pistachios optional

US - Metric

Instructions

Line an 8x8-inch baking pan with foil or parchment paper, leaving an overhang for easy removal. Set aside for now.
In a large bowl, combine both pudding mixes and milk and briskly whisk together for about 1 minute or until smooth. Remove 1 heaping cup of whipped topping and set it aside. Gently fold the remaining whipped topping into the pudding mixture until completely incorporated.
Layer graham crackers in the prepared pan, breaking them apart as needed to fit the pan. Top with half the pudding mixture and use the back of a large spoon to gently spread into an even layer. Top with more crackers. Add the rest of the pudding, again spreading it into an even layer. Add the last layer of crackers. Spread on the reserved whipped topping in an even layer. Cover the cake and refrigerate overnight, or at least 8 hours.
When ready to serve, cut the cake into squares (see note 4) and, if desired, sprinkle chopped pistachios on top. Enjoy cold, straight out of the fridge.

Video

Notes

Note 1: Graham crackers vary in size. This recipe uses 16 full sheets of crackers (or 32 squares). Since that may be confusing, the weight is 504 grams.

Note 2: Use 2 (3.4-ounce) boxes of regular instant pudding mix (not sugar-free, not low-fat). Make sure to use instant pudding mix and not the cook-and-serve type. Use Jell-O® brand for best flavor (not sponsored).

Note 3: For the frozen whipped topping, use regular (not sugar-free/fat-free) Cool Whip for best results. You can also make your own:

1 cup heavy cream
1/2 cup powdered sugar
1/2 teaspoon vanilla extract

In a mixing bowl attached to a stand mixer (with a whisk attachment) add the heavy cream, powdered sugar, and vanilla extract. Beat to combine, then increase the speed and whip until firm peaks form, about 2–4 minutes. Now you’ve got homemade whipped topping!

Note 4: When cutting the cake, use a sharp chef’s knife and make decisive cuts. Run the knife under warm water, dry it on a kitchen towel, and repeat for each cut.

Storage: I recommend eating the cake on days 2, 3, or 4. It can become watery after that. Store the cake in the fridge, and serve it directly from there. Freezing is not recommended.

Nutrition