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!
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.