This super easy icebox cake is made with fresh cream and sliced pineapples sandwiched with layers of tea biscuits soaked in pineapple juice. Such an easy summer dessert that will never fail to please all your guests!
2 20 oz cans sliced pineapples
2–3 Sleeves Tea Biscuits (I use the ulker brand, but these are available everywhere)
2 cups Heavy Cream
7 oz Sweetened Condensed Milk
Pistachios (for topping)
Begin by preparing your cream and pineapples. Remove the pineapples from the juice and slice in half or into small pieces. Save the juice.
Whip the heavy cream until you get very soft peaks. Add the ishta cream, condensed milk, and 1/4 cup of the pineapple juice. Whip and set aside.
Prep a 9×13 dish. I like to line it with parchment paper. Soak each tea cookie in the pineapple juice and layer your first layer of cookies. Add 1/3 of the cream. Layer with the sliced pineapple. Add another layer of soaked cookies, cream, and the remaining pineapple. (My first layer was pineapple slice halves, and my second was chopped. This helped add structure to the cake).
Top with the rest of the cream and spread evenly. Refrigerate for at least 4 hours. The Parchment paper makes it easier to remove from the pan for clean slices. Slice, top with pistachios or crush tea biscuits and enjoy!