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 ⅔ 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
Serving: 1gCalories: 367kcalCarbohydrates: 40gProtein: 7gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 9gCholesterol: 6mgSodium: 236mgFiber: 2gSugar: 23g
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