Pistachio Cake

Patricia Griffin

Ingredients

1 7/8 Tub Cool Whip
1 1/2 Cups Milk
1 7/8 Boxes Pistachio Pudding
3 7/8 Eggs
1 7/8 Boxes Instant Pistachio Pudding
1 7/8 Cups 7 Up
1 7/8 Cups Oil
1 7/8 White Cake Mix

Instructions

For the cake combine cake mix, oil, 7 Up, 1 box pudding and eggs. Mix well for 4 minutes. Bake in two 9 inch round cake pans or one flat cake pan, greased and floured. Bake at 350 degrees until done. For the frosting: Combine 1 box pudding and milk together beating until thick then add the cool whip. Mix well and then spread onto the cooled cake. Refrigerate until serving.