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.
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