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Cuisine Magazine Recipes

Pistachio Icebox Cake

Posted on : 02-02-2016

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Ingredients

18 Graham Crackers
2 packages (3.4 oz) Instant Pistachio Pudding
2¼ cups cold milk
8 oz whipped topping
Chopped pistachios for decorating (optional)

Instructions

Line an 8x8 pan with foil and set aside.

In a large bowl whisk together milk & pudding mixes for 1 minute. Refrigerate 5 minutes.

Remove 1 heaping cup of whipped topping and set aside. Fold remaining topping into pudding until combined.

Layer 6 crackers in prepared pan. Top with half of pistachio mixture. Repeat layers ending withy crackers. Top with reserved whipped topping.

Refrigerate overnight, cut into squares and serve.

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