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No Bake Pistachio Icebox Cake

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.
Prep Time15 minutes
Chilling Time8 hours
Total Time8 hours 15 minutes
Servings: 9

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

  • Line an 8×8-inch baking pan with foil, leaving some overhang for easy removal. Set aside.
  • In a large bowl, whisk together the pistachio pudding mixes and cold milk for about 1 minute until thickened.
  • Refrigerate the pudding mixture for 5 minutes to allow it to set slightly.
  • Remove 1 heaping cup of whipped topping and set aside.
  • Gently fold the remaining whipped topping into the pudding until smooth and well combined.
  • Arrange 6 graham crackers in a single layer in the bottom of the prepared pan.
  • Spread half of the pistachio mixture evenly over the crackers.
  • Add another layer of 6 graham crackers, then spread the remaining pistachio mixture on top.
  • Finish with a final layer of graham crackers.
  • Spread the reserved whipped topping evenly over the top.
  • Cover and refrigerate overnight.
  • Garnish with chopped pistachios before slicing and serving.

Notes

  • 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.