Pistachio Icebox Cake
Servings: 12
Calories: 240kcal
This no-bake cake is layered with graham crackers, vanilla and pistachio pudding and topped with chopped pistachios, chocolate sauce and cherries!
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Equipment
Ingredients
- 1 cup graham cracker crumbs
- 1/3 cup sugar
- 4 tablespoons unsalted butter , melted
- 3.4 ounce box vanilla pudding mix
- 3.4 ounce box pistachio pudding mix
- 4 cups cold milk , divided
- 3 cups whipped cream , divided
- 2 tablespoons pistachios , chopped
- Chocolate syrup
- Maraschino cherries
Instructions
- Line a 8x8 baking dish with aluminum foil or parchment paper. Set aside.
- In a medium mixing bowl, combine the graham crackers crumbs, sugar and melted butter. Toss until all crumbs resemble wet sand.
- Press the graham crumb mixture into the prepared baking dish. Place the crut in the freezer while making the filling.
- In a separate medium mixing bowl, whisk together the vanilla pudding mix with 2 cups of the cold milk. Whisk until soft set (you start to feel some resistance while whisking.) Fold in 1 cup of the whipped cream. Pour the pudding mixture over the chilled graham cracker crust. Place it back into the freezer while making the next layer.
- In the same bowl, whisk together the pistachio pudding mix and the remaining 2 cups of milk until soft set. Fold in 1 cup of the whipped cream. Pour the pistachio pudding layer over vanilla pudding layer, spreading evenly.
- Cover with aluminum foil or plastic wrap and freeze for a minimum of 6 hours.
- Finish with the remaining 1 cup of whipped cream.
- Garnish the icebox cake with chopped pistachios, chocolate syrup and maraschino cherries. Store in the freezer until ready to serve.
- If you've tried this recipe, please come back and let us know how you like it in the comments or star ratings.
Nutrition
Calories: 240kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 249mg | Potassium: 154mg | Sugar: 26g | Vitamin A: 355IU | Vitamin C: 0.1mg | Calcium: 116mg | Iron: 0.4mg
