I came up with an idea for an icebox cake. My brother and sister-in-law love my Pistachio White Macadamia Nut cookies. I decided to turn that into an icebox cake.
The key to homemade whipped cream is having everything cold. I always put the bowl & whisk for the mixer in the freezer to get nice and cold.
- 2 cups cold heavy cream
- 2 tablespoons confectioner sugar, this is room temp for obvious reasons
- 1 box instant pistachio pudding
- 1 cup or small jar of fluff
- 1 teaspoon pure vanilla extract
Put the ingredients in the cold bowl and starting at a slow speed to incorporate. Once incorporated turn to high speed until stiff peaks form, that’s it.
The key to the next step is using thin cookies. I use Tate’s White Chocolate Macadamia cookies that are made in the Hamptons on Long Island in NY. The reason I know about these is from Barefoot Contessa.
Using a 9″ spring form pan line the bottom with a layers of cookies. They need to be broken apart here and there to fill in the nooks and crannies. Don’t worry, once this is cold overnight the whipped cream will make the cookies soft and form a solid base.
Layer a decent amount of the whipped cream on top of the cookies. Sorry I don’t have an exact measurement, I do this based on feel and eye. Repeat for another two layers.
When finished either crumble a cookie into tiny pieces or toast pistachio nuts, chop and sprinkle them around to make it pretty. You can see I did neither because to be honest, I thought of this after the fact.
This can be made two nights in advance or the night before because it sits in the refrigerator to set. If you choose two nights in advance cover loosely with cling wrap.
Cut and serve and you will see smiles. Make sure to save yourself a piece leftover, trust me on this one.
Pinning this so I can try it. It sounds wonderful.
This sounds yummy!
Thanks Penny, it’s delicious
Thanks Christine and make it. So worth it and very easy. No one will be unhappy
My goodness. It looks delicious. xo Laura
Thanks Laura. Definitely a keeper, it’s delicious and so easy
This sounds so yummy Cindy. I am pinning. Have a great new week.
xoxo
Wow, that cake looks really good! I don’t eat any sugar right now, except for the rare exception. If I was a guest at your house, I’d have to at least try this. 😉
I don’t eat refined sugar except on the weekends. This is delicious and worth my cheat days.
Cindy, I’m drooling too much to utter anything more than WOW!!!
Kim you should make this it’s divine
Enjoy your evening
CINDY, THIS SOUNDS SO GOOD, BUT WHAT IS “FLUFF?”
It’s literally called fluff. It’s basically marshmallow but the inside part. Fluff
Hope this helps
Well sweet friend, it sounds and looks delicious!! YUM!
hugs,
Jann
Hello my sweet friend. Always in my thoughts. This fantastic and easy.
Enjoy your week
This is soooo good Kris. Very easy. I enjoy it because it’s sweet without being too sweet.Give it a go. No one will be disappointed Thanks,Cindy
wow…does this ever sound good!!!!
It’s fantastic bj. You and your family would love this by the pool sunning. Have a great week
This sounds delicious! And easy…thank you for sharing! xo Lidy
Hi Lidy this is delicious no one leaves unhappy. Perfect for summer or fall.
Yum! I love things that can be cooked in advance too.
Best part no cooking and whipp8. Delicious
Whipping. That 8 is always a pest
I’m literally drooling here! This sounds and looks SO good, Cindy!
Oh this so good and worth the calories. Very easy too
Such a smart thing to keep all the ingredients cold! Great tip, my friend! Always love having you at Tuesday Turn About!
It always works something for crusts.
same thing for crusts for pies and tarts
Thanks for the feature and always hosting
Thanks for the feature and always hosting
Thanks for the feature and always hosting