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Pistachio Icebox Cake: Easy No-Bake Creamy Dessert

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Pistachio Icebox Cake is a creamy no-bake dessert layered with fluffy pistachio pudding, whipped topping, cream cheese, and graham crackers that soften into a cake-like texture as they chill. It’s an easy make-ahead dessert perfect for holidays and summer gatherings.

Ingredients

Scale
  • For the Pistachio Filling:
  • 2 (3.4-ounce) packages instant pistachio pudding mix
  • 3 cups cold milk
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 8 ounces whipped topping
  • 1 teaspoon vanilla extract
  • For the Layers:
  • 18–20 graham crackers or vanilla wafers
  • Optional Garnishes:
  • Chopped pistachios
  • Whipped cream
  • White chocolate shavings
  • Fresh berries

Instructions

  1. Whisk the pistachio pudding mix with the cold milk until thickened.
  2. Beat the cream cheese with the powdered sugar until smooth, then mix in the vanilla.
  3. Fold the whipped topping into the cream cheese mixture.
  4. Fold the prepared pudding into the cream cheese mixture.
  5. Layer graham crackers and pistachio filling in a 9×13-inch baking dish, ending with the filling.
  6. Cover and refrigerate for at least 8 hours or overnight.
  7. Garnish with chopped pistachios or whipped cream before serving.

Notes

  • Chill overnight for the best texture.
  • Use softened cream cheese for a smooth filling.
  • Fold the filling gently to keep it light.
  • Store refrigerated for up to 4 days.
  • Freeze for up to 1 month.
  • Add fresh garnishes just before serving.
  • Use instant pudding for the best consistency.
  • Slice with a clean sharp knife for neat servings.

Nutrition

Find it online: https://recipeeasily.com/pistachio-icebox-cake/