How to Make Easy Pistachio English Toffee Ice Box Cake - A Step-by-Step Guide

Ice box cakes are a classic no-bake dessert that are perfect for warm weather or when you don't want to turn on the oven. They're typically made by layering cookies or graham crackers with a creamy filling and then refrigerating the whole thing until it's set. This Easy Pistachio English Toffee Ice Box Cake takes that concept to the next level with the addition of pistachios and English toffee pieces for a delicious and unique flavor combination.

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Ingredients

  • 1 (9 inch) angel food cake
  • 2 (3.4 ounce) packages instant pistachio pudding mix
  • 4 cups cold milk
  • 1 (8 ounce) tub frozen whipped topping, thawed
  • 3 (1.4 ounce) bars chocolate covered English toffee, chopped

Information

  • Prep Time: 15 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 15 mins
  • Servings: 15
  • Yield: 15 servings

  • Tear angel food cake into bite-size pieces (1 to 2 square inches) and place in the bottom of a 9x13 inch pan.
  • Prepare pudding with milk as directed on package. Gently stir whipped topping into pudding; pour mixture over angel food cake pieces. Sprinkle with crushed toffee bars.
  • Refrigerate at least 2 hours or overnight before serving.
  • Nutrition

    232 cal.

    • Total Fat: 8g
    • Saturated Fat: 6g
    • Cholesterol: 9mg
    • Sodium: 408mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 0g
    • Total Sugars: 20g
    • Protein: 4g
    • Vitamin C: 0mg
    • Calcium: 119mg
    • Iron: 0mg
    • Potassium: 133mg