Pistachio Poke Cake (St. Patty'S Day Cake) - cooking recipe

Ingredients

18 1/2 ounces white cake mix
3 egg whites (or package instructions)
1/4 cup oil (or per package)
1 1/4 cups water (or per package)
3 1/2 ounces instant pistachio pudding mix (jello instant)
2 cups whole milk
1/8 cup powdered sugar
8 ounces Cool Whip

Preparation

mix and bake cake according to package in 13x9 in pan.
while hot poke holes with a small spoon handle or skewer.
mix pudding mix with powdered sugar, whisk in milk.
while runny immediately pour over the warm cake.
cool completely and frost with cool whip or pudding (or mix).
refrigerate at least 1 hour, or overnight.