Make this Pistachio Icebox Cake with graham crackers, pistachio pudding, whipped cream, and pistachios. A sweet, nutty, creamy treat that chills overnight for easy prep.

Try chocolate Oreo Icebox Cake or S’mores Icebox Cake next.

Image of Pistachio Icebox Cake

Table of Contents

What Is An Icebox Cake?

A no-bake cake is made by stacking cookies or crackers with whipped cream, pudding, or creamy filling, then cooling overnight. As it cools, the layers soften into a cake-like texture. Often topped with whipped cream, frosting, or fruit, it’s a popular make-ahead treat for parties.

The Pistachio Icebox Cake follows this method. The graham cracker stacks soak up the pudding and whipped cream, turning into a smooth, cake-like texture. It’s an easy way to enjoy a cake-like treat without the effort of a regular cake.

Process shots-- images of the pudding mixes, milk, and whipped toppings being added to a bowl

Pistachio Icebox Cake Ingredients

  • Graham crackers turn into cake-like layers by soaking up the pistachio pudding. Use flavorful graham crackers like Honeymaid® honey-flavored.
  • Instant pistachio pudding pudding adds flavor and creaminess. Use two 3.4-ounce boxes of regular instant pudding mix (not sugar-free or low-fat).
Process shots of Pistachio Icebox Cake-- images of the graham crackers and pudding mixture being layered in

Ingredients, Continued

  • Stir cold milk into the pistachio pudding mix, using whole milk for the creamiest texture and richest flavor.
  • Divide one container of frozen whipped topping into two amounts: mix one with the pudding for the center, and spread the other on top.
  • Optional: Top the cake with unshelled, roasted, lightly salted pistachios for a crunchy texture and extra flavor.

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!

Process shots-- images of the rest of the layers being layered in

Tips For Pistachio Icebox Cake

  • Use an 8×8-inch pan for the best results. Line the pan with parchment paper, leaving extra paper for easy removal and clean cuts.
  • To cut the cake, use a sharp knife, wetting it in warm water and drying it between cuts.
  • For extra crunch and better looks, sprinkle chopped pistachios on top.
  • For best results, use regular ingredients. Avoid sugar-free pudding and low-fat or fat-free Cool Whip, as they may affect the cake’s texture.
Image of a slice of Pistachio Icebox Cake, ready to be enjoyed

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.

More No-Bake Desserts:

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5 from 2 votes

Pistachio Icebox Cake

By Chelsea Lords
This Pistachio Icebox Cake is irresistible! Layers of graham crackers, creamy pistachio pudding, whipped cream, and crunchy pistachios come together for a sweet, nutty treat. Just chill overnight for the easiest make-ahead dessert!
Prep Time: 20 minutes
Chilling Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 14 pieces

Equipment

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 8×8-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

Note 1: Graham crackers vary in size. This recipe uses 16 full sheets of crackers (or 32 squares). Since that may be confusing, the weight is 504 grams.
Note 2: Use 2 (3.4-ounce) boxes of regular instant pudding mix (not sugar-free, not low-fat). Make sure to use instant pudding mix and not the cook-and-serve type. Use Jell-O® brand for best flavor (not sponsored).
Note 3: For the frozen whipped topping, use regular (not sugar-free/fat-free) Cool Whip for best results. You can also make your own:
  • 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 the heavy cream, powdered sugar, and vanilla extract. Beat to combine, then increase the speed and whip until firm peaks form, about 2–4 minutes. Now you’ve got homemade whipped topping!
Note 4: 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.
Storage: I recommend eating the cake on days 2, 3, or 4. It can become watery after that. Store the cake in the fridge, and serve it directly from there. Freezing is not recommended.

Nutrition

Serving: 1serving | Calories: 308kcal | Carbohydrates: 54g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 539mg | Potassium: 164mg | Fiber: 1g | Sugar: 31g | Vitamin A: 88IU | Calcium: 105mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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3 Comments

  1. Nicole says:

    Cool whip is not non-dairy. Cool whip is a dairy product.

    Reply
  2. Marie says:

    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.

    Reply
    1. Chelsea Lords says:

      Thanks for the tip Marie! 🙂

      Reply