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Pistachio Pudding Cake and Pudding Frosting

December 21, 2014 By colleen

Pistachio Pudding Cake and Pudding Frosting
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Rating: 0
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Print Recipe
by Martin H. & Terri B.
  • CourseDessert
Servings
12 people
Servings
12 people
Pistachio Pudding Cake and Pudding Frosting
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
by Martin H. & Terri B.
  • CourseDessert
Servings
12 people
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
Units:
Instructions
  1. Combine all ingredients and beat at medium speed for 4 minutes.
  2. Pour into two 8 or 9 inch greased and floured round pans.
  3. Bake on center rack for 45 minutes or until cake springs back when pressed.
  4. Cool in pan 15 min. Remove and cool on rack.
Frosting
  1. Beat pudding and milk on slow speed for 1 minute until blended. Fold in Cool Whip.
  2. Ice layered cakes and store, lightly covered or in a cake carrier, in the refrigerator.
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