I love how this pistachio pudding icebox cake comes together with almost no effort and absolutely no baking. It’s creamy, lightly nutty, and perfectly sweet, making it one of those desserts I turn to when I want something impressive but easy. Every bite softens into a cake-like texture after chilling, and the pistachio flavor really shines through.
Why You’ll Love This Recipe
I like this recipe because it’s completely no-bake and stress-free. I can make it ahead of time, which is perfect for gatherings or busy days. The ingredients are simple, the layers are fun to assemble, and the final result feels indulgent without being complicated. I also enjoy how flexible it is, since I can easily customize the toppings or layers.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
6.8 oz instant pistachio pudding mix
2¾ cups milk
16 oz whipped topping
14.4 oz graham crackers
Chopped pistachios, optional topping
Directions
I start by whisking the instant pistachio pudding mix with the milk in a large bowl until it thickens. Once the pudding sets, I gently fold in the whipped topping until the mixture is smooth and fluffy.
In a rectangular dish, I spread a thin layer of the pudding mixture on the bottom. I then add a single layer of graham crackers, breaking them as needed to fit. I continue layering pudding mixture and graham crackers, finishing with a final layer of the pudding mixture on top.
I like to sprinkle chopped pistachios over the top for a little crunch and extra flavor. After that, I cover the dish and refrigerate it for several hours, or overnight, until the graham crackers soften and the dessert sets.
Servings And Timing
I usually get about 10 to 12 servings from this icebox cake, depending on how I slice it.
Preparation time is around 15 minutes.
Chilling time is at least 4 hours, but I prefer letting it chill overnight for the best texture.
Variations
I sometimes add a layer of sliced bananas or strawberries between the graham crackers for a fruity twist. When I want extra richness, I mix a little cream cheese into the pudding layer. I’ve also tried using chocolate graham crackers, which pair surprisingly well with the pistachio flavor.
Storage/Reheating
I store this icebox cake covered in the refrigerator, where it keeps well for up to 3 days. Since this is a chilled dessert, I never reheat it. I simply slice and serve straight from the fridge.
FAQs
Can I make this recipe ahead of time?
I often make it the day before serving because the flavors and texture improve after chilling overnight.
Can I use homemade whipped cream instead of whipped topping?
I’ve done that successfully, but I make sure the whipped cream is stabilized so the layers hold their shape.
What size dish works best for this recipe?
I usually use a standard 9×13-inch dish, which allows for even layers and clean slices.
Is this dessert very sweet?
I find it pleasantly sweet but not overpowering, especially with the nutty pistachio flavor balancing it out.
Can I freeze pistachio icebox cake?
I don’t recommend freezing it, as the texture can change once thawed and become watery.
Conclusion
I enjoy making this pistachio pudding icebox cake because it’s simple, reliable, and always a crowd-pleaser. With minimal prep and maximum flavor, it’s one of those recipes I know I can count on whenever I need an easy, creamy dessert that everyone will love.
This no-bake pistachio pudding icebox cake is a creamy, sweet, and nutty dessert made with layers of pudding, whipped topping, and graham crackers. It’s perfect for easy entertaining or make-ahead treats.
Ingredients
6.8 oz instant pistachio pudding mix (two 3.4 oz boxes)
2¾ cups milk
16 oz whipped topping
14.4 oz graham crackers
Chopped pistachios, optional topping
Instructions
In a large bowl, whisk together pistachio pudding mix and milk until thickened.
Gently fold in the whipped topping until smooth and fluffy.
Spread a thin layer of pudding mixture in the bottom of a 9×13-inch dish.
Top with a single layer of graham crackers, breaking them to fit as needed.
Repeat layers of pudding mixture and graham crackers, ending with a layer of pudding mixture on top.
Sprinkle with chopped pistachios, if using.
Cover and refrigerate for at least 4 hours, or overnight, until set and graham crackers have softened.
Notes
Chill overnight for best texture.
Add sliced bananas or strawberries between layers for a fruity twist.
Swap regular graham crackers for chocolate ones for added flavor.
Use stabilized homemade whipped cream if not using store-bought topping.
Keep refrigerated and do not freeze, as texture may change.
