Neapolitan Matzo Icebox Cake

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. Use a rubber spatula to gently fold the ingredients together until each pudding is light and fluffy.

Editor’s Tip: For perfectly fluffy results, scrape along the bottom of the bowl, then use an up-and-over motion to incorporate the whipped topping just until no white streaks remain.

Step 3: Assemble the cake

Line a 9-inch square dish with storage wrap, letting the ends extend up and over the sides. Arrange two pieces of chocolate-covered matzo in the bottom of the dish. Spread the strawberry pudding evenly over the matzo, then top with two more matzo crackers. Spread the pistachio pudding over the second layer of matzo, then add the remaining matzo. Place the cake in the refrigerator for one hour to help the pudding layers set.

Step 4: Add the frosting

Scoop the chocolate frosting into a microwave-safe bowl. Microwave in 10- to 20-second intervals, stirring in between, until it’s melted. Pour the frosting over the chilled cake and use an offset spatula to spread it into an even layer. If desired, garnish the cake with colorful sprinkles.

Editor’s Tip: Let the frosting cool slightly after microwaving to prevent it from melting the layers beneath.

Step 5: Chill overnight

Cover and refrigerate the cake for at least eight hours or overnight before serving.

Editor’s Tip: When you’re ready to serve, use the storage wrap overhang to lift the cake out of the pan, then transfer it to a serving platter and peel away the storage wrap before slicing. You can also slice and serve the cake straight from the pan.

Recipe Variations

• Double the layers: For a taller, more sturdy icebox cake, use extra matzo and divide the pudding into thinner layers. Simply repeat the layering process, alternating between matzo and pudding.
• Use different pudding flavors: Swap in chocolate or vanilla pudding for a more traditional flavor, or get creative with cheesecake, lemon or coconut cream pudding for a custom icebox cake.
• Add fruit: Layer fresh berries, diced strawberries, sliced kiwi or chopped peaches into the cake for extra color and bright flavor. For the best texture, skip fruits that brown quickly, like bananas and apples. You can also spread lemon curd or jam over the matzo for a fruity twist without extra prep.
• Change the matzo: Chocolate-covered matzo adds extra sweetness, but sheets of plain matzo work just as well for a slightly less-sweet treat.
• Make it gluten-free: Look for gluten-free matzo around Passover. It’s usually made with tapioca flour and potato starch instead of wheat flour.
• Swap the toppings: Instead of chocolate frosting and sprinkles, drizzle the icebox cake with melted chocolate, homemade Magic Shell or caramel sauce, and decorate it with chopped nuts or mini chocolate chips.

How to Store Neapolitan Matzo Icebox Cake

Tightly cover any leftover Neapolitan matzo icebox cake or transfer it to an airtight container. Store the cake in the fridge for up to three days.

Can you freeze this matzo icebox cake?

You can freeze this matzo icebox cake for up to one month. Wrap the pan tightly in storage wrap, followed by a layer of foil to help prevent freezer burn. Serve it straight from the freezer for a firmer ice-cream-like texture, or thaw it in the refrigerator for several hours to bring back its soft, mousse-like consistency.

Neapolitan Matzo Icebox Cake Tips

What’s the best way to slice this matzo icebox cake?

The best way to slice a matzo icebox cake is with a sharp knife dipped in hot water and wiped dry between cuts. The warmth helps the blade glide through the layers for cleaner slices. Of course, you can always dig in with a serving spoon for a more casual approach!

What can you use instead of matzo?

If you don’t have matzo or want to make this icebox cake outside of Passover, you can swap in any crisp cookie or cracker. Graham crackers or chocolate wafer cookies are classic choices, but feel free to get creative with vanilla wafers, Oreos or even buttery Ritz crackers for a sweet-and-salty dessert.

What else can you add to a Neapolitan matzo icebox cake?

In addition to the pudding and chocolate matzo, you can layer in fresh fruit or a thin layer of jam or lemon curd for extra flavor and texture. Garnish this Neapolitan matzo icebox cake with festive sprinkles, toasted nuts, mini chocolate chips, chocolate shavings or a drizzle of caramel sauce.

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