nd pour into two 9\" cake pans or one bunt pan
Combine all ingredients in large bowl.
Beat at medium speed for 2 minutes.
Pour into greased and floured 10\" tube bundt pan.
Bake at 350 for 50-55 minutes or until cake springs back when lightly pressed.
Cool in pan for 15 minutes.
Remove from pan, finish cooling on rack. Top with glaze of icing sugar and a tablespoon or two of hot water.
Blend cake mix, 1 box pistachio pudding, oil, orange juice, water and eggs.
Spray angel food cake pan; pour 2/3 of batter into pan and fold into remaining batter the 2/3 cup chocolate syrup. Pour remaining batter into pan.
Bake at 350\u00b0 for 30 to 40 minutes. Test with toothpick.
1. Heat soy milk to about 160 to 170. Just under boiling is fine.
2. Follow directions on back of box.
You should see your pudding start to thicken as soon as you add in the powder. I used Jello Sugar and fat free chocolate pudding mix and pistachio pudding mix.
Mix cake mix and oil in large bowl.
Add 7-Up and mix.
Add eggs, then pudding mix.
Pour in greased and floured cake pan. Bake 35 minutes at 350\u00b0.
Combine cake mix, 4 eggs, oil, pudding and club soda.
Beat together 2 to 5 minutes.
Pour into greased and floured 9 x 13-inch pan and bake at 325\u00b0 until done (about 30 minutes).
Preheat oven to 350\u00b0.
Spray Bundt pan with vegetable spray. Sprinkle with flour.
In large mixing bowl, combine cake mix, 2 boxes of instant pudding, water, oil, eggs and milk.
Mix with blender 3 minutes.
Pour into Bundt pan.
Bake 35 minutes or until center springs back when touched.
Place on cooling rack.
Let cool 30 minutes.
Drain fruit cocktail and mandarin oranges.
Combine Cool Whip, jello pistachio pudding and chopped pecans in large bowl.
Add fruit cocktail and oranges.
Chill for 1 to 2 hours.
Serve as dessert.
Combine dry ingredients. Slowly add in the eggs, club soda and oil. Stir until smooth. Pour into a greased Bundt pan.
Bake at 350* for 50-60 minutes.
When cake is nearly done, make frosting: Melt 3 Tablespoons of butter in a sauce pan until it turns a little brown. Add 2 Tablespoons of milk. Then add enough powder sugar to desired consistency. Add 1 teaspoon of vanilla if desired. .
Pour frosting on while hot.
Combine cake mix with pudding mixes. Slowly add in the eggs, club soda and oil. Stir until smooth. Pour into a greased Bundt pan.
Bake at 350 degrees for 50-60 minutes.
Make frosting while the cake is still hot. Melt 3 Tablespoons of butter in a sauce pan until it turns a little brown. Add 2 Tablespoons of milk. Then add enough powdered sugar to desired consistency. Add 1 teaspoon of vanilla.
Mix cake until all ingredients are blended.
Grease and flour long pan.
Bake at 375\u00b0 for 45 minutes.
Mix all ingredients, except powdered sugar, with mixer on medium speed for 4 minutes. Pour into 13 x 9 x 2-inch greased and floured cake pan. Bake at 350\u00b0 for 45 to 50 minutes. Cool for 15 minutes. Sprinkle powdered sugar on top.
br>To make the apple pudding cake, bring apples and 1/2
ntil firm.
Combine lemon pudding with 1 1/2 cups
Prepare pistachio pudding according to box instructions.
Add the undrained pineapple, chopped nuts and miniature marshmallows. Stir and add Cool Whip and coconut.
Chill and serve.
Cook gelatin according to package instruction, depending on the firmness you desire.
Cool and cube gelatin.
In a medium bowl, beat pistachio pudding with half and half or milk till blended.
Add in gelatin cubes, pineapple tidbits and chopped pistachios.
Chill at least 6 hours for flavors to blend.
Heavenly!
Mix cool whip with cream cheese slowly and add in pistachio pudding.
Then add pineapple, fruit cocktail, and marshmallows. Chill and serve.
In a large bowl, combine pistachio pudding mix, plain yogurt, vanilla yogurt and crushed pineapple. Mix until smooth. Fold in whipped topping. Cover, and refrigerate until chilled.
In a large bowl, combine the pineapple and dry pistachio pudding mix.
Fold in thawed whipped topping, marshmallows and optional nuts until well mixed.
Refrigerate until chilled and serve.
Cooking time is chill time.
Mix 2 (3-1/2 oz) boxes of instant pistachio pudding mix according to package directions using 3 cups of milk.
Place half the ladyfingers in the bottom of a 9\" X 13\" glass dish.
Add half the pudding and half the Cool Whip.
Repeat layers.
Crumble 3-4 Heath bars over top.
Refrigerate.