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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Mom is well-known for her holiday cookies, candies and cakes. This delicious dessert starts conveniently with a cake mix and instant pudding. You're sure to get requests for second helpings when you serve it. -Becky Brunette, Minneapolis, Minnesota Ingredients:
1 package white cake mix (regular size) |
1 package (3.4 ounces) instant pistachio pudding mix |
1 cup lemon-lime soda |
1 cup canola oil |
3 eggs |
1 cup chopped walnuts |
frosting: |
1-1/2 cups cold milk |
1 package (3.4 ounces) instant pistachio pudding mix |
1 carton (8 ounces) frozen whipped topping, thawed |
1/2 cup pistachios, toasted |
whole red shell pistachios and fresh mint, optional |
Directions:
1. In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes; stir in walnuts.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For frosting, in a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread over cake. Sprinkle with pistachios. Refrigerate for about 30 minutes before cutting. Garnish with whole pistachios and mint if desired. Refrigerate leftovers. Yield: 12-15 servings.
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