Creamy Pistachio Icebox Cake with Cookies Recipe
A refreshing and easy-to-make Pistachio Icebox Cake combining creamy pistachio pudding, light whipped topping, and crunchy cookies layered and chilled overnight for a delightful no-bake dessert.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pistachio Pudding Layer
- 1 package (3.4 oz) instant pistachio pudding mix
- 2 cups cold milk
Whipped Topping Layer
- 1 container (8 oz) whipped topping, thawed
Cookies
- 12 oz box vanilla wafers or any crisp cookies
Instructions
- Prepare the Pudding: In a medium bowl, whisk the instant pistachio pudding mix with 2 cups of cold milk until the mixture thickens, about 2 minutes.
- Layer the Cookies and Filling: In a 9×13 inch dish, spread a thin layer of the prepared pudding. Arrange a single layer of cookies over the pudding, then spread a layer of whipped topping on top. Repeat layering pudding, cookies, and whipped topping until ingredients are used, ending with a whipped topping layer.
- Chill Overnight: Cover the dish with plastic wrap and refrigerate overnight, or for at least 6 hours, to allow the cookies to soften and flavors to meld.
- Slice and Serve: After chilling, slice the icebox cake into squares and serve chilled for a creamy, crunchy dessert experience.
Notes
- Use cold milk for the pudding to ensure quick thickening.
- Vanilla wafers add a nice texture contrast; substitute with graham crackers if preferred.
- For an extra nutty flavor, garnish with chopped pistachios before serving.
- Cover tightly to prevent the cake from absorbing other refrigerator odors.
- Best served within 2-3 days to maintain optimal texture and flavor.
Keywords: Pistachio Icebox Cake, no-bake dessert, pistachio pudding recipe, layered icebox cake, easy summer dessert
