This no-bake pistachio pudding cake is an easy overnight dessert made with creamy pudding, whipped topping, and soft graham-cracker layers. It is cool, light, and ideal for preparing ahead.
No-Bake Pistachio Pudding Cake
An easy overnight icebox cake with graham crackers, creamy pistachio pudding, whipped topping, and optional chopped pistachios.
Servings 9 servings
Ingredients
- 18 graham cracker sheets
- 2 3.4-ounce packages instant pistachio pudding mix
- 2 cups cold milk
- 1 8-ounce container whipped topping, thawed
- Chopped pistachios optional, for garnish
Instructions
- Line an 8 × 8-inch pan with aluminum foil or parchment paper, leaving an overhang for easy removal.
- Whisk the cold milk and pistachio pudding mix together for 1 minute. Let the mixture stand for 5 minutes to thicken.
- Reserve 1 cup of the whipped topping for the top. Fold the remaining whipped topping into the pistachio pudding until evenly combined.
- Arrange 6 graham cracker sheets in the bottom of the prepared pan, breaking them as needed to fit.
- Spread half of the pistachio mixture over the crackers. Add another layer of 6 crackers and the remaining pudding mixture.
- Finish with the final 6 graham crackers and spread the reserved whipped topping over the top.
- Cover and refrigerate overnight, or for at least 8 hours, until the crackers soften.
- Garnish with chopped pistachios, cut into squares, and serve chilled.
Why Chill It Overnight?
The resting time softens the graham crackers into cake-like layers and helps the pistachio filling set cleanly for slicing.