Pistachio Ice Box Cake with Goya Maria Cookies

This Pistachio Icebox Cake is incredibly easy to make and absolutely delicious!

I’ve even included a couple of variations below so you can customize it to your taste.

And guess what? You can also enter to win a copy of the Desserts to Impress with Goya Maria Cookies cookbook—packed with mouthwatering, no-fuss recipes just like this one!

How to Enter:

• Follow @goyafoods on Instagram

• Subscribe to the La Cocina Goya Newsletter (link in bio)

• Direct link to the contest here:

  Enter to win 

Giveaway ends April 28th at 11:59 PM EST—don’t miss your chance!

Recipe + variations below!

Pistachio Icebox Cake

Ingredients

6.8 oz instant pistachio pudding mix (two 3.4 oz boxes)

2 ¾ cups cold milk

16 oz whipped topping (like Cool Whip), thawed and divided

1 package Goya Maria cookies

Optional Add-ins (for extra texture and flavor):

1 cup crushed pineapple (drained)

1 cup mini marshmallows

½ cup chopped pecans or walnuts

Directions

1. Prepare the Pudding:
   In a large bowl, whisk together the pistachio pudding mix and cold milk for about 2 minutes until thickened. Let it sit for a couple of minutes to fully set.

2. Fold in Whipped Topping:
   Gently fold in 12 ounces of the whipped topping until the mixture is smooth and fluffy. If using any optional mix-ins, fold them in now.

3. Layer with Cookies:
   In a 9x13-inch dish (or individual dessert cups), start with a single layer of Goya Maria cookies. Spoon a layer of the pistachio mixture over the cookies, smoothing it out evenly. Repeat the layers, ending with the pudding mixture on top.

4. Top and Chill:
   Spread the remaining 4 oz of whipped topping over the top layer. Cover and refrigerate for at least 4 hours, or overnight, to allow the cookies to soften into a cake-like texture.

5. Serve and Enjoy:
   Garnish with extra cookie crumbs, chopped nuts, or a sprinkle of pistachio pudding mix before serving, if desired.