Step 1

Preheat oven and prepare white cake mix according to package directions.

Step 2

Stir in crushed pistachios into the batter before baking.

Step 3

Pour into a greased 9x13-inch pan and bake as directed.

Step 4

Let the cake cool for about 5 minutes, then use the handle of a wooden spoon to poke holes all over the cake.

Step 5

While the cake is still warm, pour the entire softened carton (14 oz) of pistachio ice cream over the cake, letting it seep into the holes.

Step 6

Gently spread the ice cream to help it settle in. Cover and refrigerate for at least 1 hour to set.

Step 7

In a double boiler (or a heatproof bowl over a pot of simmering water), melt the 4 Crunch bars (break the crunch bar into pieces)with ¼ cup heavy cream.

Step 8

Using a rubber spatula gently fold the heavy cream in with the crunch bars continuously until the chocolate is melted. This only takes about five minutes. Make sure the water is NOT at a rolling boil just a gentle simmer while melting chocolate.

Step 9

Pour the chocolate-pistachio ganache layer evenly over the chilled cake. Then, sprinkle the crushed pistachios over the ganache. Let cool completely in the fridge while you prep the topping.

Step 10

In a chilled bowl, whip 2 cups heavy cream with 2 tbsp powdered sugar, 2 tsp vanilla until stiff peaks form.

Step 11

Spread or pipe the whipped topping over the chocolate layer.

Step 12

Sprinkle the top with extra crushed Crunch bars and pistachios.

Step 13

Chill for at least 30 minutes before slicing. Serve cold and swoon with every bite.