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Easy Pistachio English Toffee Ice Box Cake

Easy Pistachio English Toffee Ice Box Cake

  • Prep

  • Ready In


This delicious, easy no-bake ice box cake is perfect to have your kids help you prepare! It's light too, so you won't feel too guilty about letting them have an extra serving.

Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 36.1g
  • 12%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 408 mg
  • 16%

Based on a 2,000 calorie diet


  1. Tear angel food cake into bite-size pieces (1 to 2 square inches) and place in the bottom of a 9x13 inch pan.
  2. Prepare pudding with milk as directed on package. Gently stir whipped topping into pudding; pour mixture over angel food cake pieces. Sprinkle with crushed toffee bars.
  3. Refrigerate at least 2 hours or overnight before serving.
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WONDERFUL!!!! This is a very old family tradition! We do it a little differently by putting the pudding on the cake then covering the pudding with the whipped topping. The crushed heath bars are a must! Someone said they didnt know what they were for....well, they're for texture, crunch and flavor. It's like asking what the chocolate chips are for in a cookie! Because they make it better! Thank you for sharing this recipe, my grandmother use to make this at every family festivity.

Joyce Champagne

This is an INCREDIBLE recipe! I made it for my family at Thanksgiving and it got rave reviews from everyone. Problem is it is hard to stop eating until it is all gone. This has definitely become one of my favorite desserts. AND it is SUPER easy to make. YUMMMMM!

Sue L.

I have made this recipe with "Butternut Bars" and it is delicious. I am sure that any of your favorite candy bar(with crunch)or pudding flavors would work. I got my recipe from my Mom's (Kate Linville) church cookbook.