Pistachio Cake

1 box vanilla, white or yellow cake mix
1 (3.4 oz.) box instant pistachio pudding
3 eggs
1 cup oil
1 cup milk

1 (3.4 oz.) box instant pistachio pudding
1/2 cup milk
1 (8oz.) tub frozen whipped topping, thawed

Preheat oven to 350F degrees.
Spray a 9×13 baking dish with nonstick spray.
In a medium bowl, combine dry cake mix with dry instant pistachio pudding.
Mix those together until combined.
Then add in eggs, oil and milk.
Stir just until combined.
This next part is optional but I like to make this cake a bit more green.
I add in a few drops of green food coloring. About 6 to 8 drops.
Pour into prepared baking dish.
Bake for about 25-30 minutes.
Check around the 25 minute mark.
If you insert a toothpick into it, it should come out clean when done.
Now, it will look brown when you take it out.
Don’t panic, that’s why I show you these step-by-step pictures.
It is green inside and the frosting is gonna cover that top anyway.
Allow cake to cool completely before making frosting.
To make frosting, put instant pistachio pudding mix into a mixing bowl. Add in 1/2 cup cold milk.Stir until combined.

Now stir in your thawed whipped topping.

Spread frosting onto cooled cake.
If you didn’t let the cake cool completely, the frosting is just gonna melt into cake.
And no one wants that!

Slice and serve.
If you like, sprinkle with some crushed pistachios.
This cake needs to be kept refrigerated.
Serving Suggestion: With Blood Orange Italian Soda

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