Pistachio Icebox Cake
Pistachio Icebox Cake is an easy dessert perfect for warm days! This no-bake cake is layered with graham crackers, vanilla & pistachio pudding, and topped with chopped pistachios, chocolate sauce & cherries!
Ingredients
Instructions
Preheat oven to 350 degrees and line an 8-inch x 8-inch pan with aluminum foil.
In a medium mixing bowl, combine graham cracker crumbs, sugars, and salt. Whisk well.
Add melted butter, toss with a fork to moisten all the crumbs. Press into the bottom of the lined baking dish.
Bake for 8 minutes. Remove and allow to cool.
In a medium mixing bowl, combine vanilla pudding mix with 2 cups cold milk. Whisk well for 2-3 minutes or until soft set. When you start to feel resistance, fold in 1 cup whipped cream. Gently spread over cooked and cooled graham cracker crust.
Repeat the same process with pistachio pudding, layering on top of vanilla pudding.
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Reviews from the Original Source
Hi Barbara, this is Jessica, the author of the recipe and contributor to RH. You can surely use Cool Whip. Enjoy!
Looks and sounds delicious. Could Cool whip be a substitute for Whipped cream? Love your ideas and blog. Thank you.
Did you make this recipe?
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