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No-Bake Pistachio Pudding Cake

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° 18 graham crackers
° 2 3.4-ounce packages of instant pistachio pudding
° 2 cups cold milk
°8 ounces, shaken
° Optionally chopped pistachios for garnish

* Methods  :
Line an 8 x 8 pot with aluminum foil & set apart.
In a large bowl, whisk the milk into the pudding mixture for 1 minute. Cool for 5 minutes.
Remove 1 cup full of whipped cream and spread. Fold remaining toppings into pudding until blended.
Put 6 layers of biscuits in a prepared pan. Add half of the pistachio mixture. Repeat the layers finished with the crackers. Top with reserved leather cover.
Put it in the fridge overnight, cut it into squares and serve.
See also  Crockpot Beef Stroganoff