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–+ servings

Pistachio Icebox Cake

A refreshing no-bake dessert layered with creamy pistachio filling and graham crackers.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Pistachio Filling
  • 1 cup heavy cream chilled
  • 1 cup pistachio pudding mix instant
  • 1 cup milk cold
  • 1/2 cup crushed pistachios for layering and garnish
Cake Layers
  • 1 box graham crackers about 14 sheets
  • 1 cup whipped topping thawed

Method
 

Prepare Pistachio Filling
  1. In a mixing bowl, whisk together the heavy cream, pistachio pudding mix, and milk until smooth and thickened.
  2. Fold in the whipped topping until fully combined.
Assemble the Cake
  1. Spread a layer of the pistachio filling on the bottom of the loaf pan.
  2. Place a layer of graham crackers over the filling, breaking them as necessary to fit.
  3. Repeat the layers, alternating between pistachio filling and graham crackers, finishing with a layer of filling on top.
  4. Sprinkle the crushed pistachios on top for garnish.
Chill
  1. Cover the loaf pan with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Serve
  1. Once chilled, slice the cake and serve cold. Enjoy!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 10gFiber: 1gSugar: 25g

Notes

For a richer flavor, you can add a few drops of pistachio extract to the filling.

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