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Pistachio Cake Recipe

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This recipe for Pistachio Cake, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ursula Goehl
Added: Friday, November 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 box White Cake Mix
1 box instant Pistachio Pudding
1 C Oil
1 C 7-UP
3 Eggs
1 box instant Lemon Pudding
1 box instant Pistachio Pudding
1 C Milk
9 oz Cool Whip

Directions:
Directions:
Mix cake mix, pudding, oil, 7-Up and eggs and bake in a buttered 9 x 13 pan at 350 for 35 to 40 minutes. Cool completely. Prepare the lemon pudding as directed on box and spread evenly over cake. Let this set in the refrigerator. Prepare frosting by mixing milk and the 2nd box of pistachio pudding until dissolved. Then add the cool whip. Stir well and spread over the pudding layer. Optional: add chopped nuts and chopped maraschino cherries on top.

Personal Notes:
Personal Notes:
Source: Long time friend, Diane Lundeen Date: April, 1978 Critique: Deeeelicious

 

 

 

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