Pistachio Icebox Cake

Icebox cakes are a favorite in our house and Pistachio Icebox Cake tops the list of most craveable flavors for me! So pretty to look at, easy to make, and always a crowd-pleaser, you just can’t go wrong with this delicious dessert.

This no-bake cake is layered with graham crackers, vanilla and pistachio pudding and topped with chopped pistachios, chocolate sauce and cherries! #iceboxcake #pistachioiceboxcake #pistachiocake www.savoryexperiments.com

What's In This Article

What to Grab at the Store

Each one of these ingredients plays an important role in creating this creamy, dreamy dessert! Reading through these ingredients and tips before you dive in will help make prepping it a piece of (icebox) cake! A full list of ingredients with measurements is available in the printable recipe card below.

Graham Cracker Crumbs – These are the buttery, crunchy foundation that holds everything together. You can buy them pre-crushed, but if you’re smashing whole crackers, a zip-top bag and a rolling pin work wonders!
Sugar – White sugar sweetens up the crust — a little goes a long way!
Unsalted Butter – Melted butter binds the crust and adds rich flavor. Melt it completely so everything combines evenly.
Vanilla Pudding Mix – This adds the first layer of silky-smooth goodness. Make sure it’s instant pudding!.
Pistachio Pudding Mix – Pistachio pudding gives the dessert that gorgeous green color and its signature flavor. Again, instant is key!
Cold Milk – This is the simple ingredient that turns pudding mix into actual pudding. Use super cold milk so it sets up nice and thick.
Whipped Cream – Whipped cream is necessary for achieving that light, airy texture. Save some for the final swoop on top — because presentation matters!
Pistachios – These add the perfect crunch and even more pistachio flavor. Pro tip: If you have extra time, toast them for an extra layer of nuttiness.
Chocolate Syrup – A drizzle of chocolate takes this from tasty to absolutely over-the-top. No measuring needed — just go with your heart!
Maraschino Cherries – Using these makes for the perfect finishing touch! Be sure to blot them dry so they don’t leak red dye all over your pretty cake.

Time to Make the Magic Happen!

Once you have all of the elements of this cake gathered, it’s a cinch to bring them all together. Just make sure to leave time for the cake to set.

Make the Crust. Mix the graham cracker crumbs, sugar, and melted butter in a bowl until everything is evenly coated. Press the mixture firmly into an even layer in the bottom of a baking dish. Pop it into the freezer to firm up while you tackle the filling.
Prepare the Vanilla Layer. Whisk the vanilla pudding mix with half of the milk until it starts to thicken slightly. It should feel a bit firm as you mix. Gently fold in some whipped cream for that extra fluffy texture, then spread the mixture over the chilled crust.
Create the Pistachio Layer. In the same bowl (for less cleanup!), whisk the pistachio pudding mix with the remaining milk until it begins to thicken. Add in the whipped cream to keep it nice and light, then spread it carefully over the vanilla layer.
Chill Everything. Add the rest of the whipped cream to the top, use aluminum foil to cover the dish, and let it chill in the fridge until it’s set and perfectly chilled.
Finish with Toppings. Sprinkle with chopped pistachios, drizzle with chocolate syrup, and add maraschino cherries for a pop of color.

5S Philosophy 👩🏻‍🍳

Salt – While this recipe doesn’t incorporate salt, you can always add a little sprinkle on top for a salty-sweet treat!
Sauces – A drizzle of chocolate is a foolproof way of elevating this cake, but you can also add on a berry-based topping or bourbon sauce.
Swaps – Get creative and switch up the pudding flavors! Or, trade out the dairy by using alternatives like oatmilk, almond milk, and dairy-free whipped cream.
Senses – With crispy pistachios, creamy pudding, and crunchy graham crackers, this cake brings all of the textures to the table.

Storage and Freezing

This cake is, by nature, a make-ahead a dish since it needs a substantial amount of time in the fridge before you slice or serve. But if you have leftovers, you can easily pop them in the fridge or freezer.

How to Store

Be sure to cover icebox cake with plastic wrap to protect it from drying out or absorbing odors in the fridge. Keep it chilled in the refrigerator for up to 3 days — we doubt you’ll need that long for it to be eaten, anyway!

Can I Freeze Pistachio Icebox Cake?

The best way to keep icebox cake fresh in the freezer is to wrap it tightly in plastic wrap before aluminum foil. Then, store it for up to a month. Or, store slices individually in airtight containers. Either way, you can enjoy it right out of the freezer or let it thaw slightly before digging in.

Quick Q&A

Why is it called icebox cake?

Icebox cake got its name from the fact that these layered cakes were left to set in iceboxes when they first became a popular dessert.

Why is my icebox cake runny?

It may be that your cake didn’t have enough time to set. Or, if you’re making your own whipped cream, a runny icebox cake usually means the whipped cream wasn’t whipped firmly enough or you used cream with too low of a fat content.

What variations of icebox cake are there?

The possibilities are endless! You can make chocolate-peanut butter versions, fruity versions with berries or citrus, mocha versions with coffee-flavored cream, or even tropical versions with coconut and pineapple. They can also even be made in springform pans or served individually in mason jars.

More Delicious Dessert Recipes that are a Breeze to Make

If you’re looking for more easy recipes that come together in next to no time, you’re in luck! These are some of our other favorites that are winners at any celebration.

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