St. Patrick's Day Pistachio Swirl Icebox Cake

Name: St. Patrick's Day Pistachio Swirl Icebox Cake
Total time: 90 min
Yield: 2
Ingredients: 2 sleeves buttery round crackers; 50 g melted butter; 500 g vanilla ice cream, softened; 710 ml milk; 680 g instant pistachio pudding mix; 115 g frozen whipped topping (e.g., Cool Whip®), thawed; 25 g chocolate-covered toffee bits (e.g., Heath®), optional

Layer buttery cracker crust, creamy pistachio pudding, and vanilla ice cream, then swirl and chill for a delightful Saint Patrick's Day dessert.

Recipe Info

Prep Time

90 min

Difficulty

Easy

Servings

Nutrition

calories539kcal

carbohydrates58g

fat32g

protein6g

Dessert American

Ingredients

2 sleeves buttery round crackers

50 g melted butter

500 g vanilla ice cream, softened

710 ml milk

680 g instant pistachio pudding mix

115 g frozen whipped topping (e.g., Cool Whip®), thawed

25 g chocolate-covered toffee bits (e.g., Heath®), optional

Directions

Preheat the oven to 180°C (350°F).

In a bowl, mix crushed crackers and melted butter until evenly combined; press onto the bottom and sides of an 9x13-inch baking dish. Bake until lightly browned and toasted, about 15 minutes. Cool outside of oven.

Swirl together ice cream, milk, and pudding mix in a bowl. Layer this mixture atop cooled crust. Dollop whipped topping over ice cream layer; drag a knife through to create swirls. Sprinkle with toffee bits if desired.

Place the dish in the freezer for at least 1 hour or until the ice cream hardens.