Pistachio Ice Cream Cake

Servings: servings

Calories: 399cal

Line a 9x9 baking dish with parchment paper allowing excess to hang over the sides as handles.
Mix together crushed cookies and melted butter and press into the bottom of your baking dish.
15 crushed golden Oreo cookies, 4 tablespoons unsalted butter
Freeze the crust while you create the ice cream layer.
Whisk together the pudding mix with cold milk in a large mixing bowl until no lumps remain.
3.4 ounce instant pistachio pudding mix, 3/4 cup cold milk
Stir the softened ice cream into the pudding mix until fully incorporated.
1 quart vanilla ice cream
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.
8 ounces Cool Whip
Allow the cake to sit at room temperature for 10 minutes before serving. Garnish with crushed pistachios and slice in squares to serve, enjoy!
1/2 cup pistachio nuts

5 from 5 votes

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. Some think the saltiness of Ritz crackers is a delicious substitute!
You can use Cool Whip or make your own homemade whipped cream for topping. Chopped toffee, candy, or nuts are all great garnish options.

Course: Dessert

Cuisine: American

Prep Time15

Cook Time10

Chill Time2

Total Time2 25