Yield: 3 servings
|1||Box white cake or sour cream|
|2 packs||Instant pistachio pudding|
|½ cup||Water plus 2 tablespoons|
Mix and add eggs, one at a time. Bake at 350 degrees for 1 hour.
Let cool for 20 minutes and remove from Bundt pan. Cut in 3 layers.
Frosting: Use 1 pint of whipping cream. Beat until barely thick. Add package pistachio pudding and 1 (8 ounce) Cool Whip. Spread between layers and on all sides of the cake. Randy Rigg Submitted By RANDY RIGG On 10-03-94