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An easy Pistachio Pudding Icebox Cake that is layer upon layer of creamy goodness. The cake is made with graham crackers, pistachio pudding, and lots of whipped topping!
We love to have easy desserts on hand, and often will whip up a quick Classic Pistachio Fluff Salad or No Bake Chocolate Oreo Cheesecake to satisfy our sweet tooth throughout the week. This Pistachio Pudding Cake is a great recipe to do just that!
Pistachio Icebox Cake
Growing up we would always celebrate St. Patrick’s Day. My mom would make corned beef and cabbage, and a pistachio pudding cake. As a child, that cake was my favorite, especially the frosting. My husband and I do not celebrate St. Patrick’s Day like how I did growing up, but I always try to make a green dessert when it is coming up. I wanted to make a spin on my Mom’s Pistachio Pudding cake and I came up with this amazing Pistachio Icebox Cake.
How To Make Pistachio Icebox Cake
The cake starts with a layer of graham cracker crust, pistachio pudding, then a whipped cream cheese layer, and more pistachio pudding. If you take out the time of the crust cooling this cake comes together in less than 20 minutes! I always love making quick desserts especially when I am already making other food items for a party.
- Start by making the crust. Combine graham cracker crumbs with sugar and melted butter until the mixture is well combined. Then press it into an 8×8-inch pan. Bake the crust for about 7 minutes or until it’s golden. Remove from the oven and cool completely.
- Next, make the pistachio pudding. Using a hand mixer, beat the pistachio pudding mix with milk until it begins to thicken, then set it aside until you’re ready to use.
- Finally, prepare the cream cheese layer. Beat softened cream cheese with powdered sugar and 1 cup of whipped topping until it’s smooth and creamy.
- Spread half of the pudding mixture onto the cooled crust, then all of the cream cheese mixture, then the remaining pudding mixture.
- Chill the pistachio pudding cake for a few hours before cutting into squares and serving.
- Garnish the chilled cake with chopped pistachios if desired for added texture.
Can I make this a no bake dessert?
If you want to completely make this Pistachio Pudding Cake a no bake dessert then follow the same steps for the graham cracker crust and place it in the freezer for 2 hours before adding any of the layers. If I bake my crust in the oven I will often place the crust in the freezer to cool faster. I do this by putting a towel or oven mitt on a shelf in the freezer and then placing the hot baking dish on top. I will let it freeze for 15-20 minutes, and then assemble with the pistachio layers.
How long can this icebox cake sit out?
Because this is a chilled dessert, it won’t last long at room temperature. I recommend refrigerating as soon as possible, within one hour, or it will begin to melt.
How To Store Pistachio Pudding Cake
Store this cake in its original dish, covered with foil or plastic wrap. For maximum freshness, store slices in an airtight container. This cake will last up to 3 days if properly store in the fridge.
Can I freeze pudding cake?
Yes, you absolutely can! Pistachio Pudding Icebox Cake actually holds up quite well in the freezer. You have a couple of options:
- Freeze the cake whole. Wrap the container with plastic wrap or place into a large freezer bag. (I recommend using a disposable pan if this is your plan). To defrost, unwrap the pan and thaw in the refrigerator.
- Freeze individual slices. Slice the cake into squares, place slices on a cookie sheet and freeze for about 30 minutes so they firm up. Then wrap each individual square in plastic wrap and place into a large freezer bag. Thaw in the refrigerator.
For more delicious chilled dessert recipes, try these:
 For all desserts go HERE and all recipes go HERE.
Pistachio Icebox Cake
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons butter melted
- 1/3 cup sugar
Cream Cheese Layer:
- 6 oz cream cheese at room temperature
- 1 cup powdered sugar
- 1 cup whipped topping
Pistachio Layer:
- 2 box instant pistachio pudding
- 2 3/4 cups milk
Topping:
- 2 cups whipped topping optional, but recommended
Instructions
Crust:
- Preheat oven to 350 degrees F
- In a large bowl, add the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press into a 8 x 8-inch pan.
- Bake for 7-8 minutes.
- Remove from oven and cool completely.
Pistachio Pudding:
- In a large bowl mix, the milk and pudding mix for 1-2 minutes until the pudding begins to thicken.set aside
Cream Cheese Layer:
- Beat cream cheese, powdered sugar and the 1 cup of whipped topping. Mix until smooth and creamy.
- Spread half of the pudding onto the cooled crust. Then the whole cream cheese mixture, and then the rest of the pudding. You can add another optional layer of just whipped topping (if desired)
- Chill for about 2-3 hours
Notes
- Freeze the cake whole. Wrap the container with plastic wrap or place into a large freezer bag. (I recommend using a disposable pan if this is your plan). To defrost, unwrap the pan and thaw in the refrigerator.
- Freeze individual slices. Slice the cake into squares, place slices on a cookie sheet and freeze for about 30 minutes so they firm up. Then wrap each individual square in plastic wrap and place into a large freezer bag. Thaw in the refrigerator.
Nutrition
Our favorite go-to, make in advance cake. I have been making your version for years!
That’s awesome Amy! Thanks for stopping by.
Can I use regular sugar an if I can how much do I use
Hi Carolyn, It’s generally not recommended to swap the powdered sugar for granulated sugar because it will create a different consistency and texture.
You can make powdered sugar easily. Just put your sugar in a food processor and let it run until it’s a powder. Put in a lidded container and bang the bottom of the container on the counter to compact the sugar a little. Since your recently made sugar is now light and airy your measurements may not be accurate unless you help it settle or you can just compact the amount in your measuring cup. You only need to do this when it’s just made. It will settle itself in a few days or so. It keeps just like regular sugar so make more than you need if you like I keep it in a lidded container in my pantry. If you’re just using it to dust a cake or something compacting won’t matter. HTH
Yes this is true!
Hello! I’m so excited that I found this. Thank you so much for posting! Long story but I lost my brother and mom. She would make this for my brother every holiday and wanted to make it a tradition in our family in honor of both of them but have not been able to find the recipe. I’ve looked and looked for the recipe in her recipe books and can not find it. This looks almost identical! I can’t wait to make it for Thanksgiving. Thank you thank you thank you!!!
I am so sorry for your loss Kimberli. But I’m so happy you are able to honor your brother and mom this way. Sending you big hugs!
This was so simple and tasted so yummy.
Thank you for this tasty treat.
We love it .
Thanks for the recipe! I substituted the sugar for Splenda and used low fat cream cheese. I would have substituted the powdered sugar but there’s no replacement. I’m a diabetic so I have to cut down on my sugar ? I used to eat this with a shortbread crust but like this better. Thanks!
More than doubled the recipe for our harvest crew, and it wasn’t enough!!! A new favorite. Hint: use the crust mix immediately, or it hardens into Graham Cement.
YUM!!! I love pistachio – it looks amazing!