Ingredients:
vegetable shortening, for greasing the pan
1 (18 1/4 ounce) packages white cake mix
1 (3 1/2 ounce) packages instant pistachio pudding mix
4 eggs
1 cup water
2/3 cup vegetable oil
5 drops green food coloring
1 (3 1/2 ounce) packages instant pistachio pudding mix
1 cup milk
1 1/2 cups frozen whipped topping, thawed
chopped pistachio nuts
Directions:
COMBINE in a large mixer bowl cake mix, pudding mix, eggs, water and oil; Beat on medium speed for 2 minutes; Stir in coloring and spread batter evenly into a 13 x 9 inch greased pan.
BAKE 35 to 40 minutes; Cool completely on a wire rack.
COMBINE in a large mixer bowl pudding mix and milk; Beat on low speed for 1 minute; Let set for 2 minutes; Add whipped topping and beat on low speed just to blend; Spread over cooled cake; Sprinkle with chopped pistachios.
CHILL until serving: Store leftover cake in the refrigerator.
Servings: 12
Time preparation: 10 min.
Time total: 50 min.