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Ingredients
Scale
- 6.8 ounces instant pistachio pudding mix
- 2 ¾ cups milk
- 16 ounces whipped topping, thawed and divided
- 14.4 ounces graham crackers (1 box)
- Chopped pistachios (optional topping)
Instructions
- Whisk together pudding mix and milk in a large bowl for 2 minutes until smooth.
- Fold in half of the thawed whipped topping gently to keep it airy.
- Layer graham crackers on the bottom of a 9 x 13 baking dish.
- Spread half of the pudding mixture over the graham crackers.
- Add another layer of graham crackers.
- Spread the remaining pudding mixture on top.
- Finish with a final layer of graham crackers and smooth out the remaining whipped topping.
- Cover with plastic wrap and refrigerate overnight or at least 4 hours.
- Garnish with chopped pistachios before serving.
Notes
Ensure the pudding mixture is well-blended to avoid lumps.
Chill the cake overnight for enhanced flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 10
- Sodium: 150
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 2
- Cholesterol: 10