Neapolitan Matzo Icebox Cake

Total Time
Test Kitchen Approved
This Neapolitan matzo icebox cake brings a pop of pastel color to the Passover table with fluffy layers of strawberry and pistachio puddings sandwiched between chocolate-covered matzo.

Ingredients

  • 1 package (3.4 ounces) instant strawberry pudding mix
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 2 cups 2% milk, divided
  • 2 teaspoons vanilla extract, divided
  • 1 carton (16 ounces) frozen whipped topping, thawed
  • 6 saltine chocolate covered matzo crackers (such as Yehuda brand)
  • 1 can (12 ounces) chocolate frosting
  • Sprinkles for topping (optional)

Directions

  1. In a large bowl, whisk 1 cup milk, strawberry pudding mix and 1 teaspoon vanilla for 2 minutes. Let stand 2 minutes or until soft-set. In another large bowl, whisk remaining 1 cup milk, pistachio pudding mix and remaining 1 teaspoon vanilla for 2 minutes. Fold half of the frozen whipped topping into each pudding.
  2. Line a 9-in. square dish with plastic wrap, letting ends extend up sides of dish. Arrange 2 matzo crackers on bottom of the dish. Spread strawberry pudding mixture evenly over matzo. Top with 2 more matzo crackers. Spread pistachio pudding mixture evenly over crackers, top with remaining 2 matzo crackers. Refrigerate 1 hour.
  3. Transfer frosting to a microwave-safe bowl. Microwave, in 10- to 20-second intervals until melted; stir until smooth. Pour over chilled cake, spreading with an offset spatula to cover the top. If desired, decorate with sprinkles. Refrigerate 8 hours or overnight.

Nutrition Facts

429 calories, 16g fat (10g saturated fat), 4mg cholesterol, 385mg sodium, 65g carbohydrate (47g sugars, 0 fiber), 4g protein.

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