Description
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.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
