Pistachio Ice Cream Pound Cake Delight

Ingredients
• 1 (16 oz) pound cake (thawed if frozen, see notes)
• 2 pints pistachio ice cream
• ½ cup chopped pistachios (divided)
• 1 cup Cool Whip

Instructions

1. Leave the pistachio ice cream at room temperature for 15 minutes to soften.
2. Slice the pound cake horizontally into 3 even layers using a serrated knife (use a ruler for accuracy if needed).
3. Line the empty cake tin with saran wrap, leaving enough overhang to wrap the cake later.
4. Place the bottom cake layer into the tin. Spread half of the first pint of ice cream over the cake, then sprinkle one-third of the pistachios.
5. Repeat with the second cake layer, spreading ice cream and sprinkling more pistachios. Add the top cake layer and press gently.
6. Wrap the cake tightly with plastic wrap and freeze for at least 8 hours or up to several days.
7. When ready to serve, unwrap the cake and remove it from the tin. Spread Cool Whip on top and sprinkle with remaining pistachios. Slice into 1-inch pieces and enjoy!