This pistachio pudding cake is tender, sprinkled with chopped pistachios, and glazed with a soft, shiny white frosting. This is the perfect St. Patrick’s Day dessert and an incredibly easy cake recipe to make, made in a single bowl with a yellow cake mix and a packet of instant pistachio pudding.
° 1/3 cup finely ground walnuts, divided
° 1/3 cup butter
° 1 cup of flour
° 1 c. granulated sugar
° 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
° 1 cup of icing sugar
° 2 jar (1 L) COOL WHIP Whipped Topping, thawed and divided
° 3 pkg. Pistachio Instant Pudding
° 3-1 / 2 cups cold milk
Preheat the oven to 325ºF.
Reserve 1 tsp. of walnuts. Mix the rest of the nuts with the butter, flour and granulated sugar until combined; pressure this blending to bottom of a 13 9 pan. Bake for 15 minutes; let cool Totaly .
Whisk cream cheese and icing sugar in a medium bowl until well combined. Stir in 2 cups Cool Whip Topping; spread this mixture over the crust.
Beat pudding mixes and milk with a whisk for 3 minutes. Pour this mixture over the cream cheese base; let stand 5 minutes Cover with remaining Cool Whip Topping. Refrigerate 4 hours. Drizzle with the rest nuts only before serving.