#shorts Pistachio Ice Cream Cake

By Ministry of Curry

Ingredients

Instructions

1. Let the ice cream pints stand at room temperature for 15 minutes to soften.
2. Remove the cake from its pan and slice it horizontally into three even layers with a sharp or serrated knife.
3. Line the cake tin with a large sheet of plastic wrap, leaving enough overhang to wrap the cake.
4. Put the bottom cake layer in the tin. Spread ice cream from the first pint evenly over it and sprinkle one-third of the pistachios on top.
5. Repeat with the second cake layer, using ice cream and pistachios. Add the top layer and press gently.
6. Wrap the tin tightly in plastic wrap and freeze for at least 8 hours or up to a few days.
7. When ready to serve, unmold the cake by stretching the aluminum pan or running a knife around the edge, then transfer it to a serving dish or board.
8. Spread an even layer of Cool Whip over the top and sprinkle with the remaining pistachios. Cut into 1-inch slices with a sharp bread knife.

Summarized from Ministry of Curry's video. Watch it for the details.

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