INGREDIENTS
1 angel food cake box
1 package 3.4oz pistachio pudding mix
12 cup olive oil
3 eggs
20 ounce crushed pineapple juice can
FROSTING
8 oz. thawed container cool whip
13.3 cup full milk
1 package 3.4oz pistachio pudding
Pistachios, chopped for garnish
PREPARATION
Preheat the oven to 350°F and grease a 913 baking dish.
In a large mixing bowl, combine the cake mix, pudding mix, oil, eggs, and pineapple juices. Mix until everything is well blended.
Bake for 30-35 minutes, or until a toothpick inserted comes out clean, in the prepared baking dish. Allow the cake to cool completely.
To prepare the frosting, whisk together the second pudding mix and milk until smooth. Mix in the cool whip until completely blended.
Chill the cake for 2 hours before serving. If desired, garnish with chopped pistachios.