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!
Icebox cakes are one of my favorite desserts! Easy to prepare and perfect for the warmer spring & summer months. These make-ahead cakes are sure to cool you off and coat your tongue with flavor. A Pistachio Icebox Cake is one of my favorite icebox cake flavors. So pretty to look at and always a crowd pleaser, you just can’t go wrong with this easy dessert!
PISTACHIO ICEBOX CAKE
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These frozen creations can be made with a variety of ingredients including pre-made cakes, ice cream, fruit and my favorite, pudding! Creamy pudding freezes to a near ice cream texture but is lighter and fluffier.
What is an icebox cake?
- Traditionally a dessert made of layers of chocolate wafers and whipped cream. Icebox cakes are derived from desserts like Charlottes and Trifles. American variations of this dessert including pudding, graham crackers, and vanilla wafers. When left overnight in the fridge, the cookies or crackers absorb moisture from the whipped cream and/or pudding and soften.
This pistachio cake recipe utilizes vanilla and pistachio pudding, which comes with chopped pistachios built right in! The most time-consuming part of this cake is the easy graham cracker crust, which requires 4 ingredients and a quick bake. If you wanted to cut even more corners and make it 100% no-bake, you can layer whole graham crackers on the bottom of the pan and omit the baking the crust altogether. Otherwise, quick set pudding folded with whipped cream makes up the rest!
Top your frozen slice of deliciousness with more whipped cream, chocolate sauce, chopped pistachios and maraschino cherries. It is nearly too pretty to eat!
Pistachios come from a pistachio tree which is part of the cashew family. Next to Iran, the US is the largest producer of pistachios. The benefits of pistachios include lower calories than other common nuts and being rich in vitamins, minerals, and dietary fiber. In addition to being a healthier nut option, they are flavorful and velvety, making them ideal for dessert recipes.
Bring this best icebox cake recipe to your next BBQ, potluck, or make it for a weekend dessert. It pairs great with anything from burgers to a fancy steak dinner! If you liked this recipe, then you’ll also love my No-Bake Strawberry Cream Cheese Pie and No-Bake Mini Chocolate Chip Cheesecakes!
Want more no bake dessert recipes?
- No Bake Cinnamon Tiramisu
- Lemon Blueberry Icebox Cake
- No Bake Strawberry Cake
- Oreo Cheesecake Icebox Cake
- Ultimate NoBake Cookies ‘n Cream Cheesecake
- More dessert recipes…
Tools used to make this Pistachio Icebox Cake recipe
Square Baking Dish: A square baking dish is a must have for home cooks. This one comes with a sturdy lid for easy storing and transporting your favorite dishes!
Mixing Bowls: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!
Pistachio Icebox Cake
- 1 cup graham cracker crumbs
- ¼ cup unsalted butter melted
- ¼ cup sugar
- 1/8 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
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.
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