Pour the Greek yoghurt into a bowl and mix it with the pistachio flour, then chop the biscuits.
Butter the mould, melt the butter in a saucepan and mix it with the chopped biscuit until it reaches a doughy consistency.
Pour the biscuit dough into the mould as the first layer and flatten with a spoon, add the Greek yoghurt mixture as the second layer and spread it evenly. Place in the freezer for two hours.
Once it comes out of the freezer, add the pistachio cream pisti as the last layer and sprinkle with chopped pistachios. Place in the freezer and after 30 minutes our cake will be ready to enjoy.
2 porzioni