Pistachio Icebox Cake
User Reviews
4.9
24 reviews
Excellent
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Prep Time
8 hrs 15 mins
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Cook Time
15 mins
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Total Time
8 hrs 23 mins
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Servings
9
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Course
Dessert
Pistachio Icebox Cake
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Pistachio Icebox Cake is an easy dessert perfect for warm days! This no-bake cake is layered with graham crackers, vanilla & pistachio pudding, and topped with chopped pistachios, chocolate sauce & cherries!
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Ingredients
- 1 cup Graham cracker crumbs
- ¼ cup unsalted butter melted
- ¼ cup granulated sugar
- ⅛ teaspoon salt
- 3.4 ounces vanilla pudding mix
- 3.4 ounces Pistachio Pudding Mix
- 4 cups cold milk divided
- 3 cups Whipped Cream divided
- 3 tablespoon pistachios shelled and roughly chopped
- chocolate syrup
- Maraschino cherries
Instructions
- Preheat oven to 350 degrees and line an 8-inch x 8-inch pan with aluminum foil.
- In a medium mixing bowl, combine graham cracker crumbs, sugars, and salt. Whisk well.
- Add melted butter, toss with a fork to moisten all the crumbs. Press into the bottom of the lined baking dish.
- Bake for 8 minutes. Remove and allow to cool.
- In a medium mixing bowl, combine vanilla pudding mix with 2 cups cold milk. Whisk well for 2-3 minutes or until soft set. When you start to feel resistance, fold in 1 cup whipped cream. Gently spread over cooked and cooled graham cracker crust.
- Repeat the same process with pistachio pudding, layering on top of vanilla pudding.
- Cover with aluminum foil and freeze for a minimum of 8 hours up to 5 days.
- For serving, remove from freezer and gently pull the cake out aluminum foil. Allow to defrost for 5-10 minutes before cutting.
- Serve with chocolate syrup, maraschino cherries, and chopped pistachios.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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