Pistachio Icebox Cake Recipe

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
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!


Leave a comment

Replying to