Yield: 8 Servings
|2 \N||Env whipped topping mix|
|1 pack||(small) instant pistacho pudding mix|
|1½ cup||Cold milk|
|½ cup||Chopped nuts|
Beat whipped topping mix with the milk. Add pudding mix and beat for 2 minutes. Fold in nuts and coconut. Spread on cooled Pistachio Cake. Keep refrigerated.
Recipe by: Sarah Young's Recipe Files Posted to Bakery-Shoppe Digest V1 #238 by Bill & Leilani <devriesb@...> on Sep 14, 1997