Use Hy-Vee loaded jumbo pistachio muffins from the bakery to make a silky-smooth ice box cake.

Pistachio Muffin Ice Box Cake

Unwrap muffins. Cut each muffin crosswise into 4 (1/4-inch-thick each) slices; reserve trimmings. Line the bottom of a 9x13x2-inch pan with half of the muffin slices, filling in spaces with reserved trimmings. 

Place cream cheese in a large mixing bowl. Beat with an electric mixer on medium for 30 seconds. Add 1/2 cup milk and pudding mix; beat until combined. Beat in remaining 2 cups milk. Beat on medium for 2 minutes; let stand 5 minutes. Fold in whipped topping.

Spread half of pudding mixture over muffin slices in pan. Top with remaining muffin slices, then remaining pudding mixture. Sprinkle pistachios on top. Cover and refrigerate for 2 to 24 hours.