Pistachio Icebox Cake

This no-bake pistachio icebox cake is cool, creamy, and layered with graham crackers, whipped topping, and pistachio pudding.

This Pistachio Icebox Cake is a quick and easy no-bake dessert that’s ideal for warmer days. It’s made with layers of graham crackers, a creamy pistachio pudding filling, and fluffy whipped topping.

As it chills, the graham crackers soften to a cake-like texture, making each bite smooth and indulgent. Topped with crunchy chopped pistachios, this simple dessert delivers a lovely mix of creamy and nutty flavours with minimal effort.

Tips for Best Results

• Use full-fat milk for a thicker, creamier pudding layer.
• Chill overnight if you have time – this helps the layers meld and soften perfectly.
• Break graham crackers as needed to create an even layer, especially around the edges.
• Use a serrated knife for cleaner slices after chilling.
• Add garnish just before serving to keep pistachios crunchy.

Ingredients and Substitutions

• Instant Pistachio Pudding Mix – Two small boxes (3.4 oz each) of instant mix. Do not substitute with cook-and-serve pudding.
• Whole Milk – Adds richness. You can use 2% milk, but the texture may be slightly thinner.
• Cool Whip – One 16 oz tub, divided. You can use homemade whipped cream (stabilised) as a substitute.
• Graham Crackers – Standard rectangular graham crackers work best. Digestive biscuits can be used as an alternative.
• Chopped Pistachios – Optional, but adds flavour and crunch. Salted or unsalted can both work, depending on your preference.

Looking for More Easy Desserts?

Check out more of my favourite easy dessert recipes!

This delicious white wine pound cake recipe features a tangy cream cheese frosting for the perfect balance of flavours!

These delicious Hawaiian pineapple bars will transport you right to a tropical paradise with their pineapple, coconut and pecan filling!

These Crumbl Salted Caramel Cheesecake Cookies feature a buttery cookie frosted with creamy cheesecake frosting drizzled with salted caramel.

Pistachio Icebox Cake

Yields: 16 Servings | Prep time: 15 Minutes | Chill time: 4 Hours

Ingredients:

• 2 boxes (3.4 oz ea) instant pistachio pudding mix
• 3 Cups Whole milk
• 16 oz Cool whip, divided
• 14.4 oz Graham crackers
• Pistachios, chopped

Directions:

1. Prepare the pudding filling:
   In a large mixing bowl, whisk together the pistachio pudding mix and 3 cups of cold whole milk until thickened, about 2 minutes. Fold in 8 oz (half the tub) of Cool Whip until fully combined and smooth.
2. Assemble the first layer:
   In a 9×13-inch baking dish, arrange a single layer of graham crackers to cover the bottom, breaking them as needed to fit evenly.
3. Add the first pudding layer:
   Spread half of the pudding mixture evenly over the graham cracker layer.
4. Repeat the layers:
   Add a second layer of graham crackers, then spread the remaining pudding mixture on top.
5. Top with graham crackers and Cool Whip:
   Finish with a final layer of graham crackers. Spread the remaining 8 oz of Cool Whip over the top in an even layer.
6. Chill the cake:
   Cover the dish and refrigerate for at least 4 hours, or overnight for best texture.
7. Garnish and serve:
   Just before serving, sprinkle chopped pistachios over the top if desired. Slice into squares and serve chilled.