Pistachio Muffin Ice Box Cake

Recipe

Dessert
Pistachio Muffin Ice Box Cake

Primary Media

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data

12
Servings
20min
Prep
2hr20min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    Use Hy-Vee loaded jumbo pistachio muffins from the bakery to make a silky-smooth ice box cake.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    7Hy-Vee Bakery loaded jumbo pistachio muffins
    1(8-oz.) pkg. Hy-Vee cream cheese, softened
    2 ½ c.Hy-Vee 2% reduced-fat milk, divided
    1(3.4-oz.) box Hy-Vee instant lemon pudding and pie filling mix
    ¾(16-oz.) container Hy-Vee frozen whipped topping, , (4 c.), thawed
    Roasted unsalted pistachios, chopped, for garnish

    Things To Grab

    • 9x13x2-inch pan
    • Large bowl
    • Electric mixer

    Directions

    1. Unwrap muffins. Cut each muffin crosswise into 4 (1/4-inch-thick each) slices; reserve trimmings. Line the bottom of a 9x13x2-inch pan with half of the muffin slices, filling in spaces with reserved trimmings. 

    2. Place cream cheese in a large mixing bowl. Beat with an electric mixer on medium for 30 seconds. Add 1/2 cup milk and pudding mix; beat until combined. Beat in remaining 2 cups milk. Beat on medium for 2 minutes; let stand 5 minutes. Fold in whipped topping.

    3. Spread half of pudding mixture over muffin slices in pan. Top with remaining muffin slices, then remaining pudding mixture. Sprinkle pistachios on top. Cover and refrigerate for 2 to 24 hours.

    Nutrition facts

    Servings

    530 Calories per serving

    Amounts Per Serving

    • Total Fat: 31g
    • Cholesterol: 70mg
    • Sodium: 460mg
    • Total Carbohydrates: 56g
    • Protein: 7g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 8%
    0%
    Vitamin D 6%
    0%
    Potassium 4%

    Recipe Source:

    Seasons October 2019