"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Pistachio Almond Pudding Recipe

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This recipe for Pistachio Almond Pudding, by , is from Generations of Good Stuff, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Fiorello
Added: Wednesday, October 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 Package yellow cake mix
1 package (4-serving size) JELL-O Pistachio Instant Pudding and Pie Filling
4 eggs
1 1/4 cups water
1/4 cup oil (I substitute natural applesauce for the oil)
1/2 teaspoon almond extract
7 drops green food coloring (optional)

Directions:
Directions:
Blend all ingredients in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into greased and floured 10-inch bundt pan. Bake at 350° for 50-55 minutes or until cake springs back, when lightly pressed and begins to pull away from sides of pan. Do not under bake. Cool in pan 15 minutes; remove and cool on rack. Sprinkle with confectioner’s sugar, if desired.

 

 

 

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