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No-bake pistachio pudding cake with graham cracker layers

No-Bake Pistachio Pudding Cake

An easy overnight icebox cake with graham crackers, creamy pistachio pudding, whipped topping, and optional chopped pistachios.
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Prep Time 15 minutes
Chill Time 8 hours
Total Time 8 hours 15 minutes
Servings: 9 servings
Course: Dessert, No-Bake
Cuisine: American
Ingredients Method

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

Method
 

  1. Line an 8 × 8-inch pan with aluminum foil or parchment paper, leaving an overhang for easy removal.
  2. Whisk the cold milk and pistachio pudding mix together for 1 minute. Let the mixture stand for 5 minutes to thicken.
  3. Reserve 1 cup of the whipped topping for the top. Fold the remaining whipped topping into the pistachio pudding until evenly combined.
  4. Arrange 6 graham cracker sheets in the bottom of the prepared pan, breaking them as needed to fit.
  5. Spread half of the pistachio mixture over the crackers. Add another layer of 6 crackers and the remaining pudding mixture.
  6. Finish with the final 6 graham crackers and spread the reserved whipped topping over the top.
  7. Cover and refrigerate overnight, or for at least 8 hours, until the crackers soften.
  8. Garnish with chopped pistachios, cut into squares, and serve chilled.