Cool, creamy, and refreshing pistachio ice cream cake with three simple layers - golden Oreo cookie crust, pistachio ice cream center, and whipped topping.
Preheat your oven to 350F and grease an 9x9 baking dish or line with parchment paper.
Mix together crushed cookies and melted butter and press into the bottom of your baking dish.
Bake the crust in the oven for 8-10 minutes until a light golden brown and then remove from the oven to fully cool.
Whisk together the pudding mix with cold milk in a large mixing bowl until no lumps remain.
Stir the softened ice cream into the pudding mix until fully incorporated.
Pour the ice cream mixture into the cooled baking dish. Place in the freezer for 1-2 hours, or until the ice cream has set.
Spread the whipped topping across the top of the ice cream and freeze for another hour or until ready to serve.
Allow the cake to sit at room temperature for 10 minutes before serving. Garnish with crushed pistachios and slice in squares to serve, enjoy!
Notes
To crush the Oreo's simply place them in a food processor, with the filling, and blitz until you get a fine crumb. You can also place them in a gallon sized ziptop bag and crush them with a rolling pin.
You can easily swap the golden Oreos with regular or even use a graham cracker crust instead.
You can use Cool Whip or make your own homemade whipped cream for topping. Chopped toffee, candy, or nuts are all great garnish options.