I have no idea when my mom made the first Pistachio Pudding Cake. I’m guessing she doesn’t rightly remember either! It just always has been. Since the beginning of time. Or at least the beginning of Jell-o pudding. It is the ultimate no-bake dessert. Easy to put together (though not necessarily quick) and the result is a major people-pleaser. I have been requesting this “cake” for my birthday since I was a little kid, and it almost always is reserved solely for birthdays, or other special occasions. While it is certainly easy enough to whip up on any given Tuesday, it is made very rarely, and reverently in our household.
Our friend Jim made it for my birthday this year, and after experiencing the awesomeness that is PPC, he questioned why the recipe isn’t dusted off more often. “It’s special,” I replied, “that’s just the way it is.” But later I thought, more accurately, “I don’t want to weigh 400 pounds.” Because this is one of those desserts that a couple of people can sit down and polish off the whole pan. Make it for your next special birthday, and you’ll understand in an instant!
Pistachio Pudding Cake
1 package Oreo Cookies, crushed (double bag in ziplocs and smash with a rolling pin, or pulse in a food processor), reserve 1/4 Cup crumbs
1 stick (4 oz) butter, melted
— Combine cookie crumbs and butter. Pat into a 9″X13″ pan. Set aside.
1 Qt (1/2 of a 1/2 gallon) Vanilla Ice Cream, softened
2 – 4 serving packages Pistachio Pudding mix
2 Cups Milk
— Combine ice cream, pudding mixes, and milk until smoothly. Gently pour over the crust. Refrigerate for 1 hour or until set.
1 – 12 oz. tub Cool Whip
1/4 Cup Reserved Cookie Crumbs
— Carefully spread Cool Whip over top of pistachio layer. Sprinkle reserved cookie crumbs over Cool Whip.
Refrigerate for an additional 2 hours before serving (can be served directly from refrigerator, no need to “soften”).