Pistachio Ice Box Cake

This no-bake pistachio icebox cake layers pudding, graham crackers, and Cool Whip into a creamy, chilled dessert with nostalgic charm.

If you’re after an easy, nostalgic dessert that requires zero oven time, this Pistachio Icebox Cake is a winner.

Made with layers of graham crackers, creamy pistachio pudding, and fluffy whipped topping, it’s the kind of treat that feels like something your gran might’ve made – simple, comforting, and always a hit. The pudding softens the crackers into a cake-like texture as it chills, and a sprinkle of chopped pistachios on top adds just the right bit of crunch.

It’s perfect for summer gatherings, or whenever you need a quick dessert that everyone will love.

Tips for Making the BEST Ice Box Cake

• Layering: Break the graham crackers to fully cover each layer – overlapping slightly is fine. The pudding will soften them into a cake-like texture as it chills.
• Chilling Time: Don’t rush it – at least 4 hours in the fridge is essential for the layers to set, but overnight is best.
• Topping Variations: For a decorative finish, add extra chopped pistachios, a drizzle of melted white chocolate, or a sprinkle of crushed graham crackers before serving.
• Storage: Keep covered in the refrigerator for up to 4 days. It’s not suitable for freezing, as the texture of the pudding and whipped topping may change for the worst.

Ingredients & Substitutions

• Instant Pistachio Pudding Mix – Make sure it’s instant pudding, not cook-and-serve. If pistachio isn’t available, vanilla or white chocolate pudding can be substituted, but you’ll lose the signature pistachio flavour.
• Whole Milk – Using whole milk gives the pudding a rich, creamy texture. You can substitute with 2% if needed, but avoid skim or plant-based milks unless the pudding mix specifically states they’ll set properly.
• Cool Whip – This recipe uses 16 oz – half gets mixed into the pudding, and the other half is the topping. If you prefer, homemade whipped cream can be used (about 3½ cups whipped), but note it may soften more quickly and shorten the shelf life.
• Graham Crackers – Classic honey graham crackers work best. You’ll need a standard 14.4 oz box. Digestive biscuits could be used in a pinch for a similar texture.
• Pistachios – Chopped pistachios are optional, but they add a nice crunch and boost the nutty flavour. Toast them lightly for even more depth.

Looking for More No-Bake Desserts?

Check out more of my favourite no-bake dessert recipes!

Our Key Lime Lush recipe features layers of creamy lime filling atop a buttery crust creating a treat perfect for any occasion.

This Strawberry Cheesecake Trifle is an easy, no fuss, summer dessert perfect for serving at summer parties!

This No Bake S’Mores Pie is a fun twist on the summer camping dessert classic recipe.

Pistachio Ice Box Cake

Ingredients:

• 2 boxes (3.4 oz ea) instant pistachio pudding mix
• 3 Cups Whole milk
• 16 oz Cool whip, divided
• 14.4 oz Graham crackers
• Pistachios, chopped

Directions:

1. Prepare instant pudding as directed, using only 3 cups of milk. Once the pudding is ready, fold in an 8 oz container of Cool Whip until well combined.
2. In a 9 x 13-inch baking dish, create a single layer of graham crackers, breaking them as needed to cover the bottom completely. Spread half of the pudding mixture evenly over the graham crackers.
3. Add another layer of graham crackers on top of the pudding, followed by the remaining pudding mixture, spreading it out smoothly.
4. Finish with a final layer of graham crackers and spread the remaining Cool Whip over the top. Cover the dish and refrigerate for at least 4 hours, or preferably overnight.
5. Before serving, garnish with chopped pistachios if desired, and slice into squares.