No-Bake Pistachio Pudding Cake


  • °18 graham crackers
  • °2 packs of 3.4 oz instant pistachio pudding
  • °2 cups cold milk
  • °8 ounces, shaken
  • °Chop pistachios, for garnish optional

Classic Chocolate Eclairs

* Methods :

Line an 8 x 8 pot with aluminum foil and set it aside.

In a large bowl, whisk the milk into the pudding mixture for 1 minute. Chill for 5 minutes.

Removing 1 cup full of whip cream & set apart. Fold the remaining additions into the pudding until combined.

Layer 6 biscuits in a prepared skillet. Add half of the pistachio mixture. Repeat layers ending with crackers. Top with reserved leather topping.

Put it in the fridge overnight, cut it into squares and serve.



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