This Pistachio Icebox Cake is a super quick and easy recipe made with layers of graham crackers, instant pistachio pudding filling, and whipped topping in between. It’s topped with whipped topping and chopped pistachios. Made with just 5 simple ingredients in only 10 minutes, it’s perfect when you don’t have much time but want a delicious treat!
Let it chill in the fridge for 4 hours so the pudding can set and the graham crackers soften. Then cut it into squares and enjoy the amazing flavor. I love quick and easy desserts, especially in summer when I don’t have to turn on the oven. I often make Pistachio Icebox Cake this time of year or whenever I’m short on time but still want a delicious dessert.
Ingredients you’ll need for this simple dessert:
- graham crackers
- pistachio instant pudding and pie filling
- milk
- whipped topping
- pistachios
The exact ingredient amounts and detailed instructions can be found at the bottom of the post in the recipe card. Below is a brief overview of the preparation process, along with step-by-step photos.
How to make Pistachio Icebox Cake?
Step 1: Make the Filling
Whisk together the pistachio pudding mix and milk until smooth. Gently fold in 1 cup of whipped topping.
Step 2: Assemble the dessert
Place a layer of graham crackers on the bottom of a 9×13-inch dish. You’ll need about 6-7 full graham cracker sheets per layer. Spread half of the pistachio pudding mixture over the graham crackers. Add another layer of graham crackers, then spread the remaining pudding mixture on top. Finish with one last layer of graham crackers.
Step 3: Add the Topping
Spread the remaining whipped topping evenly over the top layer of graham crackers. Sprinkle with chopped pistachios.
Step 4: Chill
Chill for at least 4 hours, in the fridge, preferably overnight, to allow the pudding to set and the graham crackers to soften. Cut into squares before serving.
As I mentioned, Pistachio Icebox Cake is incredibly quick and easy to make. Everyone in my family loves this amazing dessert!
Tips & Tricks for the Perfect Pistachio Icebox Cake
Make sure the whipped topping is fully thawed before using so it folds easily into the filling.
To slice squares, give the dessert plenty of time to chill in the fridge. This allows the filling to set properly and the graham crackers to soften.
For the best flavor, refrigerate overnight to let the flavors combine fully.
Substitutions and variations.
- Pudding – you can use any pudding flavor you like.
- Graham crackers – You can substitute the graham crackers with another type of cookie, such as vanilla wafers or shortbread cookies.
- Whipped topping – you can use homemade stabilized whipped cream.
- You can make the recipe in a smaller 8×8 – inch dish; in that case, just halve the ingredients.
Storage
Keep leftovers refrigerated for up to 4 days.
Can I Freeze It?
Yes! Wrap the dish tightly with layers of plastic wrap, then cover with a layer of aluminum foil. Store in the freezer for up to 1 month. Thaw in the refrigerator before serving.
If you love quick and easy instant pudding desserts, Banana Pudding Cheesecake Bars are a great choice. But if you’re a fan of pistachio flavor, Pistachio Cream Pie is a recipe for a delicious pie that’s quick and easy to make. I always enjoy sharing recipes from food bloggers. This Coconut Icebox Cake from the popular blogger Simply Stacie sounds and looks absolutely delicious. Try these recipes and let me know what you think!
I love pistachios and quick, easy desserts — Pistachio Icebox Cake meets all those criteria. Make it and enjoy its amazing flavor. Enjoy!
Pistachio Icebox Cake
This Pistachio Icebox Cake is a super quick and easy recipe made with layers of graham crackers, instant pistachio pudding filling, and whipped topping in between. Made with just 5 simple ingredients in only 10 minutes, it’s perfect when you don’t have much time but want a delicious treat!
Ingredients
- 2 packages ( 3.4 ounces each) instant pistachio pudding mix and pie filling
- 2 2/3 cup whole milk
- 18-21 full-sheet graham crackers
- 16 ounces whipped topping, thawed, divided
- chopped pistachios, optional
Instructions
To 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.
- Fold in 1 cup of whipped topping until combined.
To Assemble the Dessert:
- Place a layer of graham crackers on the bottom of a 9x13-inch dish. You’ll need about 6-7 full sheets of graham crackers per layer.
- Spread half of the pistachio pudding filling evenly over the graham cracker layer. Add another layer of graham crackers, then spread the remaining pistachio filling on top.
- Finish with one last layer of graham crackers.
Topping:
- Top with the remaining whipped topping. Sprinkle with chopped pistachios.
Chill:
- For minimum 4 hours, in the fridge, preferably overnight.
Serving:
- Before serving, cut into squares of your desired size (about 12–15 pieces).
Notes
- Make sure the whipped topping is fully thawed before using so it folds easily into the filling.
- To slice squares, give the dessert plenty of time to chill in the fridge. This allows the filling to set properly and the graham crackers to soften.
- For the best flavor, refrigerate overnight to let the flavors combine fully.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 367Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 6mgSodium: 236mgCarbohydrates: 40gFiber: 2gSugar: 23gProtein: 7g