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.
- 18graham crackers
- 6.8ozinstant pistachio pudding,(2 packages)
- 2¼cupscold milk
- 8ozwhipped topping
- chopped pistachios,for decorating, optional
Line an 8×8-inch pan with foil, then set aside.
In a large bowl, whisk together the milk and pudding mixes for about 1 minute. Refrigerate for about 5 minutes.
Remove 1 heaping cup of whipped topping and set aside. Fold the remaining topping into the pudding until combined.
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.
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
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