Pistachio Ice Box Cake

What is it about that artificial pistachio flavor that just tastes so freaking good?  Pistachio ice cream…pistachio cake…pistachio pudding…you’d think the toxic neon green color might deter me, but no.  I love me pistachio flavored anything.

And this Pistachio Ice Box Cake is no exception.  A play on the popular Watergate Salad (another guilty pleasure that I can just eat with a wooden spoon while sitting in my pj’s on my couch watching Gossip Girl), this cake combines only a few ingredients to create a tasty n0-bake summer treat that’s great for, well, anything!

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As is custom with most ice box cakes and pies, this treat gets better the longer it sits.  Since it’s made in a small pan, it doesn’t make many servings, so plan ahead if you plan on making this for a party.  However, because this recipe is pretty simple and VERY budget friendly, this is a great party treat if you double the ingredients and use a larger 9 in. x 13 in. pan instead.

Pistachio Ice Box Cake

Screen Shot 2016-07-12 at 2.50.16 PMIngredients:

  • 2 (3.4 oz) packages instant pistachio pudding
  • 2¼ cups cold milk
  • 16 oz. frozen whipped topping, defrosted
  • 18 to 20 graham crackers
  • Chopped pistachios for decorating

 

Directions:

  1. Like an 8 in. x 8 in. pan with plastic wrap. Set aside.
  2. In a large bowl, whisk together pudding and milk until combined. Refrigerate 5 minutes.
  3. Fold 8 oz. whipped topping into pudding until combined.
  4. Place one layer graham crackers in prepared pan. Top with half of pistachio pudding. Repeat layers, ending with a layer of graham crackers. Top with remaining 8 oz. whipped topping. Top with chopped pistachios.
  5. Refrigerate overnight.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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