Easy Pistachio English Toffee Icebox Cake Recipe

Easy Pistachio English Toffee Icebox Cake Recipe

How To Make Easy Pistachio English Toffee Ice Box Cake

Whip up an easy, kid-friendly dessert with this icebox cake made with layers of angel food cake, whipped cream, and English toffee.

Preparation: 15 minutes
Chill Time: 2 hours
Total: 2 hours 15 minutes



  • 9inchangel food cake
  • 6.8ozinstant pistachio pudding mix,(2 packages)
  • 4cupscold milk
  • 8ozfrozen whipped topping,(1 tub) thawed
  • 4.2ozchocolate covered English toffee,(3 bars) chopped


  1. Tear angel food cake into bite-size pieces (1 to 2 square inches) and place in the bottom of a 9×13-inch pan.

  2. Prepare pudding with milk as directed on the package.

  3. Gently stir whipped topping into pudding, then pour mixture over angel food cake pieces. Sprinkle with crushed toffee bars.

  4. Refrigerate for at least 2 hours or overnight before serving.


  • Calories: 214.80kcal
  • Fat: 8.29g
  • Saturated Fat: 5.01g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 2.24g
  • Polyunsaturated Fat: 0.41g
  • Carbohydrates: 31.80g
  • Fiber: 0.25g
  • Sugar: 21.47g
  • Protein: 3.61g
  • Cholesterol: 26.25mg
  • Sodium: 350.93mg
  • Calcium: 116.56mg
  • Potassium: 129.33mg
  • Iron: 0.12mg
  • Vitamin A: 83.81µg
  • Vitamin C: 0.02mg
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