Layered Pistachio Dessert | Pistachio Icebox Cake

By The Cooking Foodie · 240 min

Ingredients

Instructions

1. In a large bowl, beat the cream cheese and powdered sugar until smooth. Add the pistachio paste and vanilla and mix until smooth.
2. Whip the heavy cream to stiff peaks, then set aside.
3. Dip each biscuit into the milk for 1–2 seconds and arrange them on the bottom of a 20x30 cm (8x12-inch) pan. Spread half the cream over the biscuits. Add a second layer of dipped biscuits and spread the remaining cream on top.
4. Cover and refrigerate for at least 4 hours or overnight.
5. Put the white chocolate in a heatproof bowl, add the heavy cream and heat in the microwave in 20–30 second bursts until melted. Stir until smooth, then stir in the pistachio paste.
6. Spread the ganache over the cake and refrigerate until serving.
7. Just before serving, crush the pistachios and sprinkle them over the ganache.

Summarized from The Cooking Foodie's video. Watch it for the details.

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MilkCreamHeavy creamCream cheesePistachioWhite chocolateGraham cracker