Pistachio Icebox Cake Recipe

Pistachio Icebox Cake Recipe

Photos of Pistachio Icebox Cake Recipe

How To Make Pistachio Icebox Cake

This 10-minute make-ahead icebox cake is made of soft alternating layers of cookies and pistachio pudding, then finished off with a fluffy whipped cream.

Preparation: 10 minutes
Chill Time: 1 day 5 minutes
Total: 1 day 15 minutes



  • 18graham crackers
  • 6.8ozinstant pistachio pudding,(2 packages)
  • cupscold milk
  • 8ozwhipped topping
  • chopped pistachios,for decorating, optional


  1. Line an 8×8-inch pan with foil, then set aside.

  2. In a large bowl, whisk together the milk and pudding mixes for about 1 minute. Refrigerate for about 5 minutes.

  3. Remove 1 heaping cup of whipped topping and set aside. Fold the remaining topping into the pudding until combined.

  4. Layer 6 crackers in a prepared pan, then top with half of the pistachio mixture; repeat the layers ending with crackers. Top with reserved whipped topping.

  5. Refrigerate overnight, cut into squares, then serve. Enjoy!


  • Calories: 342.75kcal
  • Fat: 20.27g
  • Saturated Fat: 6.27g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 7.92g
  • Polyunsaturated Fat: 4.78g
  • Carbohydrates: 33.71g
  • Fiber: 3.16g
  • Sugar: 13.70g
  • Protein: 8.94g
  • Cholesterol: 25.25mg
  • Sodium: 156.98mg
  • Calcium: 138.43mg
  • Potassium: 384.71mg
  • Iron: 1.93mg
  • Vitamin A: 79.93µg
  • Vitamin C: 1.20mg
Want to share your experience making this Pistachio Icebox Cake or have any tips to perfect the recipe? Join our Baking and Desserts forum to discuss this delightful dessert with fellow baking enthusiasts!

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