Raspberry, Pistachio, and Vanilla Bean Vegan Ice Cream Cake

Ingredients

• 1 (4 pack) Lakeview Farms® Vanilla Bean Almond Milk Pudding
• pistachios (chopped)
• non-dairy whipped topping
• 1 pint raspberry
• ¼ cup sugar
• 1 cup water
• 2 tbsp orange juice

Directions

1. In a small sauce pan, combine raspberries, sugar, water, and orange juice and heat on medium-high heat for 10 min, or until mixture thickens. Let cool to room temperature.
2. In a mixing bowl, empty all 4 pudding cups. Add 2 cups non-dairy whipped topping.
3. Line a 9X5 loaf pan with plastic wrap. Pour in half of pudding mixture.
4. Layer half of raspberry sauce and pistachios on top of pudding.
5. Pour in the rest of the pudding mixture, followed by the raspberry sauce and pistachios. Garnish with whole raspberries.
6. Cover and freeze overnight. Serve.