FROSTING:
8 oz tub of thawed cool whip
⅔ cup whole milk
1 3.4oz box pistachio pudding
Chopped pistachios for decoration
PREPARATION:
Preheat the oven to 350 degrees and grease a 9×13 baking dish.
In a large bowl, thoroughly combine the cake mix, pudding mix, oil, eggs, and pineapple with juices. Beat until the mixture is well incorporated.
Transfer the batter to the prepared baking dish and bake for 30-35 minutes or until an inserted toothpick comes out clean. Allow the cake to cool.
For the frosting, mix the second pudding mix with milk until the mixture thickens. Fold in the thawed cool whip until fully combined.
Frost the cake and chill for 2 hours before serving. Optionally, top with chopped pistachios for added decoration.
Golden Lobster Medallions in Aromatic Garlic-Herb Butter
Chicken Breast Stuffed With Hot Bacon
Classic Hearty Reuben Bake
Why Keeping Ginger in Your Car Could Be a Lifesaver
Summertime Bliss: The Irresistible Strawberry Cream Cheese Icebox Cake Recipe
As soon as I saw this recipe, I had this gut feeling it would be great. And man, was I spot on! So tasty!
Two sandwiches and fried chicken
BEEF WELLINGTON TURNOVER
Homemade Kebab with Onion Marinade and Ketchup Sauce
