Pistachio Icebox Cake

 

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

1. Line an 8x8 pan with foil and set aside.
2. In a large bowl whisk together milk & pudding mixes for 1 minute. Refrigerate 5 minutes.
3. Remove 1 heaping cup of whipped topping and set aside. Fold remaining topping into pudding until combined.
4. Layer 6 crackers in prepared pan. Top with half of pistachio mixture. Repeat layers ending withy crackers. Top with reserved whipped topping.
5. Refrigerate overnight, cut into squares and serve.