This no bake pistachio icebox cake is cool, creamy, and incredibly easy to make. Layers of graham crackers soften overnight into a cake-like texture, sandwiched between fluffy pistachio pudding and whipped topping. Finished with chopped pistachios on top, it’s a refreshing, make-ahead dessert that’s perfect for warm days, holidays, or casual gatherings.

Why You Will Love This Recipe

You’ll love this recipe because it requires no oven, no complicated steps, and only a handful of ingredients. The texture transforms as it chills, turning simple graham crackers into tender cake layers. The pistachio flavor is light, nostalgic, and not overly sweet, making it a hit with kids and adults alike. It’s ideal for potlucks, busy schedules, and any time you want an impressive dessert with minimal effort.

No Bake Pistachio Icebox Cake

Icebox cakes are classic no bake desserts that rely on time rather than heat.

This pistachio version is especially popular because of its creamy texture and subtle nutty flavor.

Instant pistachio pudding creates a smooth, flavorful base without the need for cooking.

Cold milk helps the pudding set quickly while keeping it light and airy.

Whipped topping folded into the pudding gives the filling a mousse-like texture.

Graham crackers are the perfect layering ingredient. As they chill, they soften into tender, cake-like sheets.

Lining the pan with foil makes removing and slicing the cake easy and mess-free.

Saving a portion of the whipped topping for the final layer creates a clean, fluffy finish.

Repeating the layers ensures even distribution of flavor and texture.

Chilling overnight is essential. This rest time allows the crackers to fully soften and the flavors to meld.

The result is a sliceable dessert that holds its shape beautifully.

Chopped pistachios add crunch and visual contrast on top.

This dessert feels nostalgic, reminding many people of classic potluck treats.

It’s especially refreshing when served cold on warm days.

If you need a stress-free dessert that always gets compliments, this icebox cake is a perfect choice.

Servings & Time

• Servings: 9 to 12

• Prep Time: 15 minutes

• Chill Time: At least 8 hours or overnight

• Total Time: About 8 hours 15 minutes

Ingredients

• 18 graham crackers

• 2 packages (3.4 ounces each) instant pistachio pudding mix

• 2 1/4 cups cold milk

• 8 ounces whipped topping

• Chopped pistachios, for garnish (optional)

Instructions

1. Line an 8×8-inch baking pan with foil, leaving some overhang for easy removal. Set aside.

2. In a large bowl, whisk together the pistachio pudding mixes and cold milk for about 1 minute until thickened.

3. Refrigerate the pudding mixture for 5 minutes to allow it to set slightly.

4. Remove 1 heaping cup of whipped topping and set aside.

5. Gently fold the remaining whipped topping into the pudding until smooth and well combined.

6. Arrange 6 graham crackers in a single layer in the bottom of the prepared pan.

7. Spread half of the pistachio mixture evenly over the crackers.

8. Add another layer of 6 graham crackers, then spread the remaining pistachio mixture on top.

9. Finish with a final layer of graham crackers.

10. Spread the reserved whipped topping evenly over the top.

11. Cover and refrigerate overnight.

12. Garnish with chopped pistachios before slicing and serving.

Tips

• Flavor Boost: Add a splash of vanilla extract to the pudding mixture.

• Pan Size: A 9×9 pan works, but the layers will be slightly thinner.

• Make Ahead: This dessert is best made a day in advance.

• Storage: Store covered in the refrigerator for up to 3 days.

• Serving Idea: Serve chilled with fresh berries on the side.