Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Env whipped topping mix |
| 1 pack | (small) instant pistacho pudding mix |
| 1½ cup | Cold milk |
| ½ cup | Chopped nuts |
| ½ cup | Coconut |
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