No-Bake Pistachio Pudding Cake



18 graham crackers

2 packages 3.4 ounces Instant Pistachio Pudding

2 ¼ cups cold milk

8 ounces whipped topping

Chopped pistachios for decorating optional


Line an 8×8 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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