Description
A dreamy no-bake dessert loaf layered with soft cake, pineapple, and pistachio cream for a refreshing tropical treat.
Ingredients
- Pound cake or sponge cake (sliced)
- Crushed pineapple (drained)
- Instant pistachio pudding mix
- Whipped topping
- Milk (for pudding)
- Chopped pistachios (for garnish)
- Vanilla extract
- Powdered sugar (optional for sweetness)
Instructions
- Prepare pistachio pudding with milk according to package directions, then fold in whipped topping until creamy.
- Line a loaf pan with plastic wrap and layer slices of cake on the bottom.
- Spread a layer of pineapple, followed by pistachio cream.
- Repeat layers until the pan is full, finishing with pistachio cream on top.
- Cover and chill for at least 4 hours or overnight to set.
- Unmold carefully and top with chopped pistachios before slicing.
- Serve cold for a light, creamy, nutty dessert experience.
Notes
- For a sweeter taste, add powdered sugar to the pistachio cream.
- Ensure the crushed pineapple is well-drained to avoid excess moisture.
- This dessert can be made a day in advance for better flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg