Ingredients
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6.8 ounces instant pistachio pudding mix
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2 ¾ cups milk
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16 ounces whipped topping (thawed and divided)
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14.4 ounces graham crackers (1 box)
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Chopped pistachios (optional topping)
Instructions
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In a large bowl, whisk together instant pistachio pudding mix and milk for 2 minutes until thick and creamy.
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Fold in ½ of the whipped topping until the mixture becomes smooth and light.
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Line the bottom of a 9 x 13-inch dish with a single layer of graham crackers.
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Spread half of the pudding mixture evenly over the crackers.
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Add another layer of graham crackers, then spread the remaining pudding mixture on top.
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Add one final layer of graham crackers and top with the rest of the whipped topping.
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Cover the dish with plastic wrap and refrigerate overnight or for at least 4 hours.
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Before serving, garnish with chopped pistachios if desired. Slice and serve chilled.
Notes
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Make sure the pudding is thick before layering; this helps the cake hold its shape.
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For a lighter version, use sugar-free pudding and light whipped topping.
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You can replace graham crackers with digestive biscuits or vanilla wafers.
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Chill longer for a softer, cake-like texture.
- Prep Time: 15 minutes
- Cook Time: Chill Time: 4 hours (minimum)