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–+ servings
Jennifer Johnson

Pistachio Icebox Cake: A Quick, Delicious Dessert Recipe!

A quick and delicious dessert recipe for Pistachio Icebox Cake, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 package 3.4 ounces instant pistachio pudding mix
  • 2 cups cold milk
  • 1 container 8 ounces whipped topping, thawed
  • 1 package 14.1 ounces graham crackers
  • 1 cup chopped pistachios unsalted
  • 1 teaspoon vanilla extract

Method
 

  1. In a medium bowl, whisk together the instant pistachio pudding mix and cold milk for about 2 minutes until it thickens.
  2. Fold in the whipped topping and vanilla extract until well combined.
  3. In a 9x13-inch baking dish, layer graham crackers on the bottom.
  4. Spread half of the pistachio mixture over the crackers.
  5. Repeat the layers with another layer of graham crackers and the remaining pistachio mixture.
  6. Top with a final layer of graham crackers.
  7. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
  8. Before serving, sprinkle the chopped pistachios on top for garnish.
  9. Slice into squares and enjoy!

Nutrition

Serving: 1squareCalories: 210kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 10mgSodium: 150mgFiber: 1gSugar: 10g

Notes

  • For a chocolate twist, substitute chocolate pudding mix for the pistachio pudding.
  • You can also add layers of sliced bananas or strawberries between the pudding layers for added flavor and texture.

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