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I never had pistachios or pistachio-flavored anything until I went to college. The green color was offputting at first, but one taste, and I was hooked! Pistachios are rich, earthy, and nutty, all while being slightly sweet. This makes pistachios the perfect candidate for using in dessert.

That’s where this Pistachio Pudding Icebox Cake comes into play. If you’re not familiar, icebox cakes are simply cakes that go in the freezer for a few hours instead of the oven. This one has pudding and whipped topping, which freezes into delicious, velvety ice cream. Check out the video below to see how it’s done!

To get started on this super simple dessert, prepare a 9×13 baking dish by lining it with a single layer of graham crackers. Set it aside and work on the filling.

Whisk pudding mix and milk together in a large bowl for around 2 minutes, or until smooth. Fold in half of the whipped topping. Pour half of the pudding mixture into the prepared pan, smoothing it over the graham crackers in an even layer. Repeat with another layer of graham crackers and the rest of the pudding.

Top with remaining whipped cream and cover. Place in the fridge for at least 4 hours. Top with chopped pistachios and graham cracker crumbs and serve up!

Icebox cakes are so simple – this one has just a handful of ingredients and can be thrown together in a matter of minutes. These desserts are always a hit wherever I bring them, and why wouldn’t they be? Look at how creamy and dreamy it is!

If you’re in the mood for a cool, sweet, creamy treat, this is the recipe for you. Go ahead and check out the ingredient list and step-by-step instructions below!

Serves 9-12

14m prep time

4h inactive

5
Rated 5 out of 5
Rated by 3 reviewers
Ingredients
  • 2 (3.4 oz) boxes instant pistachio pudding mix
  • 2 1/2 cups milk
  • 1 tub (16 oz) whipped topping, thawed and divided
  • 1 (16 oz) box graham crackers
  • Chopped pistachios and crumbled graham crackers, for garnish (optional)
Preparation
  1. Prepare a 9x13 baking dish by lining it with a single layer of graham crackers. Set aside.
  2. Whisk pudding mix and milk together in a large bowl for around 2 minutes, or until smooth. Fold in half of the whipped topping.
  3. Pour half of the pudding mixture into the prepared pan, smoothing it over the graham crackers in an even layer. Repeat with another layer of graham crackers and the rest of the pudding.
  4. Top with remaining whipped cream and cover. Place in the fridge for at least 4 hours.
  5. Top with chopped pistachios and graham cracker crumbs and serve up!

Recipe adapted from Crayons and Cravings.

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