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.
Most of my Passover Seder menu stays the same from year to year—after all, tradition is everything—but dessert is where I like to mix things up. While you can’t go wrong with classic coconut macaroons or a flourless chocolate cake, each spring I find myself searching for a new Passover dessert to bring to the table—and bonus points if it’s a make-ahead recipe, since there’s always plenty to prep for the holiday.
This Neapolitan matzo icebox cake recipe, shared by Taste of Home reader Kristyne McDougle Walter of Lorain, Ohio, is a fun no-bake treat. It layers fluffy strawberry and pistachio puddings between sheets of chocolate-covered matzo for a colorful, crowd-pleasing dessert. As with all icebox cake recipes, the magic happens in the fridge. Assemble the cake the day before so the layers have plenty of time to set.
Ingredients for Neapolitan Matzo Icebox Cake
- Instant pudding: You’ll need one package each of strawberry and pistachio instant puddings. The pretty pastel pink and green layers make this dessert extra-festive for spring, but you can also swap in chocolate, vanilla, cheesecake or other fruity flavors. Look for kosher for Passover pudding to keep things traditional.
- Milk: This recipe calls for 2% milk for the pudding, but you can use whole milk for a slightly richer flavor.
- Vanilla: A splash of vanilla extract enhances the strawberry and pistachio flavors and helps make the pudding taste homemade.
- Frozen whipped topping: A tub of Cool Whip is a convenient shortcut that gives the pudding layers a light, fluffy texture. Be sure to thaw it in the fridge overnight before assembling the cake. For richer flavor, substitute freshly whipped cream.
- Chocolate-covered matzo: This is one of my Passover favorites! You can make your own chocolate-covered matzo (with or without a buttery toffee layer), but brands like Yehuda or Manischewitz offer store-bought versions that are faster and less messy.
- Chocolate frosting: Microwaving a can of premade frosting turns it into an easy, pourable icing for the top of the cake. Prefer a fresher flavor? Swap in homemade chocolate buttercream, a drizzle of chocolate sauce or Magic Shell for a crackly finish.
- Sprinkles: Everything’s better with sprinkles! Pastels are perfect for spring, or try a blue-and-white mix in honor of the Jewish holiday.
Directions
Step 1: Mix each pudding
In a large bowl, combine 1 cup of milk, the strawberry pudding mix and 1 teaspoon of vanilla extract. Whisk the mixture for two minutes, then let it stand for two minutes longer until soft-set. In another bowl, whisk the remaining cup of milk with the pistachio pudding mix and the remaining teaspoon of vanilla for two minutes.
Step 2: Fold in the whipped topping
Scoop half the tub of whipped topping into each pudding.