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Pistachio Cake

chef.jackson's picture
Ingredients
For topping
  Instant pistachio pudding mix 3 1⁄3 Ounce (1 Package)
  Milk 1⁄4 Cup (4 tbs)
  Whipped topping container 9 Ounce (1 Container)
Directions

Mix together pudding and milk; add container of whipped topping.
Spread on top of cooled cake.
Refrigerate for four (4) hours or overnight before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Mixing
Dish: 
Pudding
Restriction: 
Vegetarian
Ingredient: 
Milk
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
240 Minutes
Ready In: 
245 Minutes
Servings: 
6

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Your rating: None
3.908335
Average: 3.9 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 206 Calories from Fat 136

% Daily Value*

Total Fat 15 g22.8%

Saturated Fat 8.5 g42.7%

Trans Fat 0 g

Cholesterol 0.94 mg0.31%

Sodium 3.9 mg0.2%

Total Carbohydrates 12 g4.1%

Dietary Fiber 1.6 g6.5%

Sugars 9.2 g

Protein 4 g7.1%

Vitamin A 1.9% Vitamin C 1.3%

Calcium 2.7% Iron 3.6%

*Based on a 2000 Calorie diet

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Pistachio Cake Recipe