Pistachio Pudding Icebox Cake
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An easy no-bake pistachio pudding dessert recipe made with lush layers of pistachio pudding, whipped topping, graham crackers, and chopped nuts.
For another easy pistachio dessert try my easy 5-ingredient watergate salad recipe.
Today I want to share a super easy icebox cake recipe perfect for pistachio lovers like my husband.
My husband loves this no-bake pistachio dessert so much, he is already asking me when I will be making it again.
What is an Icebox Cake?
Icebox cakes are easy no-bake desserts that are stored in the refrigerator (referred to as an “icebox” back in the day).
They are typically made by layering cookies or graham crackers with whipped cream, pudding and/or no-bake cheesecake. Other common mix-ins and toppings are often included as well, such as fruit, chocolate syrup, or crushed candy.
After sitting in the fridge overnight the cookie layer softens which results in a cool and delicious treat.
Icebox cakes may also be referred to as dessert lasagna, dream dessert, lush, or layered dessert.
But no matter what you call them, one thing is certain. They taste incredible and couldn’t be easier to make.
Just like my lemon icebox cake, strawberry icebox cake, and this easy pistachio pudding icebox cake!
Ingredient Notes
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
Pistachio instant pudding mix – You will need two 3.4 ounce boxes. Make sure you get instant pudding mix and not the cook and serve type.
Milk – Use whole milk for an extra creamy filling – although 2%, 1% or skim milk will work, too.
Whipped topping – Two 8 ounce tubs or one 16 ounce tub, thawed. You can also use homemade Cool Whip if you prefer.
Graham crackers – You will use almost an entire box, although you will have some extra for snacking.
How to Make Pistachio Pudding Icebox Dessert
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
You will make this pistachio pudding dessert by first combining your pudding mix with milk and cool whip to create the filling.
Then, you will create alternating layers of graham crackers, pistachio pudding, and whipped topping (e.g., Cool Whip) in a 9 x 13-inch baking dish.
Next, you will place the cake in the fridge for at least 4 hours to allow it to chill and the graham crackers absorb the pudding and soften up.
Finally, sprinkle on some chopped pistachios just before slicing and serving (or graham cracker crumbs would be a good alternative with less crunch).
I always prepare my icebox cakes the day before I would like to serve them. They can chill overnight and I don’t have to worry about making them early in the day to allow for the 4 hour chill time.
I hope you and your family enjoy this easy pistachio pudding dessert recipe.
If you like no-bake desserts, be sure to try our strawberry Jello pie, strawberry cheesecake bars, banana pudding icebox cake, key lime icebox cake, and lemon lush as well.
What people are saying
Made this yesterday for a gathering last evening. It was a huge hit with nothing left. Wouldn’t change a thing about this recipe…
– Brenda
If you do decide to give it a shot, please come back and let me know how you liked it! I always love checking out comments and reviews from readers!
Pistachio Icebox Cake
Ingredients
- 6.8 ounces instant pistachio pudding mix
- 2 ¾ cups milk
- 16 ounces whipped topping thawed and divided
- 14.4 ounce graham crackers (1 box)
- chopped pistachios optional topping
Instructions
- In a large bowl, whisk pudding mix and milk together for 2 minutes. Fold in ½ of the whipped topping.
- Cover the bottom of a 9 x 13 baking dish with a single layer of whole graham crackers. Add half the pudding mixture, and spread into an even layer. Repeat with another layer of graham crackers and then the rest of the pudding. Top with a final layer of graham crackers and the remaining whipped topping.
- Cover and refrigerate overnight, or for at least 4 hours.
- Garnish with chopped pistachios if desired, slice, and serve.
Notes
Nutrition
Did You Make This Recipe?
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Updated 3/20/25 with new photos and improved recipe. Recipe now uses 1/4 more milk for the pudding mixture and includes another layer of graham crackers before the cool whip. You can see some of the original images below.
How do I get these receipts on my message ?😊
I am not sure what it is that you are asking, sorry! Maybe you can rephrase your question?
I forgot how much I loved this as a kid until I ran across your recipe! It tasted just as good as I remembered!!
We all love pistachio, I loved preparing this cake and I swear, family asked me to do it again. Thank you so much for posting it, it has become a bucket list recipe!
I love everything about this recipe! It’s so easy and light!
I love ice box cakes and a pistachio one is even better! Yum!
I have never tried an icebox cake before…it looks wonderfully easy thanks to your step by step directions.
The recipe says at the end to top with remaining whipped topping, but I never saw where it was mixed with pudding , or used before. Did I miss something? Sounds delicious.
Fold in half the wipped topping with the pudding at the end of step 1 – after whisking together the pudding mix and milk. Enjoy!
Do the graham crackers need to be crumbled? Or just place them whole?
Keep them whole!
Can this still be done with crumbled up crackers? The picture looked crumbled, so I jumped the gun. 😬
I never tried it myself with crumbled graham crackers but I am sure it will still be delicious! Let me know how it turns out! 🤞
I ended up using the graham crackers to make a graham cracker pie crust, baked it by itself for a few and then followed the rest of the instruction. Haven’t had it yet. But the couple of nibbles I had, were very yummy!
Using the crushed crackers as a crust sounds very yummy indeed!
The pudding mix says for each box to add 2 cups of milk but your recipe calls for only 2 1/2 cups of milk for 2 boxes of pudding is that correct?
Yes, the recipe is correct. Using less milk just makes the pudding thicker (perfect for a no-bake cake).