We 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 is an icebox cake, which means it's chilled in the refrigerator overnight, making it a convenient make-ahead dessert option.
PREP: Line an 8x8-inch pan with foil or parchment paper, leaving an overhang for easy removal. Set aside for now.
PUDDING: 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. Take the remaining whipped topping and gently fold it into the pudding mixture until completely incorporated.
LAYER CAKE: Layer graham crackers in the prepared pan, breaking them apart as needed to fit the pan. Top with half of 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. Finally, spread on the reserved whipped topping in an even layer. Cover the cake and refrigerate overnight, or at least 8 hours.
SERVE: When ready to serve, cut the cake into squares (see Note 3) and, if desired, sprinkle chopped pistachios on top. Enjoy cold, straight out of the fridge.
STORAGE: We recommend eating the cake on days 2, 3, or 4. It can become watery after that. To store the cake, serve it directly from the fridge. Any leftovers should be returned to the fridge promptly. Freezing is not recommended.
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Notes
Note 1: Pistachio pudding: Use two 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. Be sure to pick the right-sized boxes (small 3.4-ounce boxes). Use Jell-o® brand for best flavor (not sponsored).Note 2: Frozen whipped topping: Using regular (not sugar-free/fat-free) Cool Whip for best results. If you don't want to use frozen whipped topping, you can 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 in the 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!Note 3: Get clean cuts: 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.Graham crackers: Graham crackers vary in size, depending on the manufacturer. Our recipe uses 16 full sheets of crackers. That would be 32 squares. But since that may be confusing, we also include the weight: 504 grams.