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Pistachio Pudding Cake and Pudding Frosting

Pistachio Pudding Cake and Pudding Frosting

Pistachio Pudding Cake and Pudding Frosting

by Martin H. & Terri B.
Course Dessert
Servings 12 people

Ingredients
  

  • 1 package pistachio instant pudding (4 servings)
  • 1 package white cake mix (2 layer) (if pudding is already in the mix, reduce the water to 1 cup)
  • 1/2 tsp almond extract
  • 4 eggs
  • 1 1/4 cup water
  • 1 cup oil
  • Green food coloring
  • 1/2 cup chopped nuts (if desired)

Frosting

  • 1 package pistachio instant pudding (4 servings)
  • 1/2 cup cold milk
  • 2 cups Cool Whip

Instructions
 

  • Combine all ingredients and beat at medium speed for 4 minutes.
  • Pour into two 8 or 9 inch greased and floured round pans.
  • Bake on center rack for 45 minutes or until cake springs back when pressed.
  • Cool in pan 15 min. Remove and cool on rack.

Frosting

  • Beat pudding and milk on slow speed for 1 minute until blended. Fold in Cool Whip.
  • Ice layered cakes and store, lightly covered or in a cake carrier, in the refrigerator.
Tried this recipe?Let us know how it was!
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