Make this irresistible Pistachio Icebox Cake with layers of graham crackers and fluffy pistachio pudding, and top it with whipped cream and crunchy pistachios. This creates a perfect balance of sweet and nutty flavors with a creamy and smooth texture. This icebox cake is chilled in the refrigerator overnight, making it a convenient make-ahead dessert option.
We’re obsessed with icebox cakes! Try our chocolate Oreo Icebox Cake or S’mores Icebox Cake next.
What Is An Icebox Cake?
An icebox cake is a type of no-bake dessert that layers cookies or crackers with whipped cream, pudding, or custard. Then it’s chilled overnight in the refrigerator. As the dessert chills, the layers of cookies or crackers absorb the moisture from the whipped cream or pudding, softening and changing into a cake-like consistency. Icebox cakes are often topped with additional whipped cream, frosting, or fresh fruit, and are a popular make-ahead dessert option for parties and special occasions.
Our Pistachio Icebox Cake follows that outline. It chills in the fridge overnight, the layers of graham crackers absorb the moisture from the pudding and whipped cream mixture, which causes them to soften into a luscious, cake-like consistency. Making an icebox cake is a simpler way to make a cake-like dessert without all the extra effort and ingredients required for a traditional cake.
Quick Tip
We mention several brand names in this post: Honey-Maid, Jell-O, Cool Whip, and TruWhip. We respect tradmarks and recommend these ones because we truly believe they are of higher quality than others. We use these brands in our test kitchen, but of course, you’re welcome to use similar products under different labels.
Pistachio Icebox Cake Ingredients
- Graham crackers transform into thin, cake-like layers when they absorb the moisture from the pistachio pudding mixture. Since the crackers deliver a primary flavor, be sure to use flavorful graham crackers you enjoy. We love Honeymaid® honey-flavored graham crackers best (not sponsored).
- Instant pistachio pudding creates the pistachio flavor in the cake and provides a creamy texture. Use two boxes of regular instant pudding mix (not sugar-free, not low-fat) of instant pudding mix–not the cook-and-serve type. The other thing to keep an eye out for is the pudding box size. There are typically two sizes — a larger and a smaller one. We want to get the small 3.4-ounce box. When using the pudding mix, follow my specific recipe directions — don’t prepare it according to package instructions. Use Jell-o® brand for the best flavor (not sponsored).
Ingredients, Continued
- Mix cold milk with the pistachio pudding mix. We recommend whole milk for the creamiest possible texture and the richest flavor.
- Divide one container of frozen whipped topping into two portions. One portion is mixed with the pistachio pudding to create the cake filling, while the remaining portion is spread on top of the cake. If you’d like to make your own whipped topping check out the “quick tip” box below.
- Optional: Top the Pistachio Icebox Cake with shelled (save those fingers!) dry-roasted and lightly salted pistachios. These nuts add a crunchy texture and a slightly salty flavor to the dessert. Using dry-roasted, lightly salted nuts delivers more flavor without any extra effort on your part!
Quick Tip
Whipped Topping Options
This Pistachio Icebox Cake calls for one 8-ounce container of Cool Whip®. If you’d like a healthier alternative, you can try TruWhip®. Or make your own whipped topping (recipe below) to use in place of the container of frozen whipped topping. Just FYI, Cool Whip is a non-dairy product, and of course, that isn’t the case with the homemade version.
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
In a mixing bowl attached to a stand mixer (with a whisk attachment) add 1 cup heavy cream, 1/2 cup powdered sugar, and 1/2 teaspoon vanilla extract. Beat to combine and then increase the speed and whip until firm peaks form, about 2-4 minutes. Now you’ve got homemade whipped topping to use in this recipe!
Pistachio Icebox Cake Tips
- For best results with this recipe, use an 8×8-inch pan. It’s the perfect size for this recipe.
- To make removal easier and to cut the cake into nice pieces, line the pan with parchment paper and leave an overhang.
- When cutting the cake, use a sharp chef’s knife and make decisive cuts. Run the knife under warm water, dry it on a kitchen towel, and repeat for each cut.
- For added visual appeal and a welcome crunch, sprinkle coarsely chopped pistachios on top of the cake as a garnish.
- For best results, we recommend using full-fat products in this recipe. Sugar-free pudding and low-fat/sugar-free/fat-free Cool Whip may result in a cake that does not set up as nicely, so we advise against using any of these ingredients.
Storage
Pistachio Icebox Cake Storage
Pistachio Icebox Cake is the perfect choice to make ahead of time since the graham cracker layer needs time to soften into cake-like layers. Eat the cake on days 2, 3, or 4. It may become watery after that.
To store the cake, serve it directly from the fridge. Return any leftovers to the fridge promptly.
This cake isn’t a good candidate for freezing and thawing. It contains a lot of dairy, which can cause it to become grainy and watery upon thawing.
Quick Tip
Here’s our favorite 8×8-inch pan to make this cake in. These parchment paper sheets are a game changer for lining the pan and these binder clips hold the parchment paper in nicely!
More No-Bake Desserts:
- Shamrock Shake mint milkshake
- No-Bake Granola Bars with a chocolate drizzle
- Lucky Charms Bars marshmallow cereal bars
- Chocolate Peanut Butter Pie with an Oreo pie crust
- No-Bake Cookies chocolate peanut butter cookies
Pistachio Icebox Cake
Equipment
- Baking pan 8 x 8-inch
- Parchment paper or aluminum foil
Ingredients
- 18 full-sized graham crackers see note 1
- 2 (3.4-ounce) packages instant pistachio pudding see note 2
- 2-1/4 cups milk I use whole milk
- 1 (8-ounce) container frozen whipped topping like Cool Whip, thawed, see note 3, divided use
- Chopped pistachios optional
Instructions
- Line an 8x8-inch baking pan with foil or parchment paper, leaving an overhang for easy removal. Set aside for now.
- In a large bowl, combine both pudding mixes and milk and briskly whisk together for about 1 minute or until smooth. Remove 1 heaping cup of whipped topping and set it aside. Gently fold the remaining whipped topping into the pudding mixture until completely incorporated.
- Layer graham crackers in the prepared pan, breaking them apart as needed to fit the pan. Top with half the pudding mixture and use the back of a large spoon to gently spread into an even layer. Top with more crackers. Add the rest of the pudding, again spreading it into an even layer. Add the last layer of crackers. Spread on the reserved whipped topping in an even layer. Cover the cake and refrigerate overnight, or at least 8 hours.
- When ready to serve, cut the cake into squares (see note 4) and, if desired, sprinkle chopped pistachios on top. Enjoy cold, straight out of the fridge.
Video
Recipe Notes
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cool whip is not non-dairy. Cool whip is a dairy product.
If you want to make whipped cream and keep it from collapsing, add about a teaspoon of
dry instant vanilla pudding mix along with the powdered sugar when whipping. Keeps for
weeks.
Thanks for the tip Marie! 🙂