1 ½boxespistachio flavored instant pudding mixuse the 3.4 oz packages
1 ½cupswhole milk, cold
For the topping
2cupsCool Whip or whipped cream
8Maraschino cherries
Instructions
For the cake
Preheat oven to 350°F. Grease a Bundt pan generously with vegetable shortening. Set aside.
Place all of the cake ingredients in a large bowl. With an electric mixer, beat on low until combined, then turn up to medium high and beat for 2 minutes. Pour into prepared pan and bake for 40-45 minutes or until a toothpick inserted into the middle comes out clean. Let cool.
For the frosting
Meanwhile, prepare frosting. Add frosting ingredients to a large bowl. Mix with an electric mixer on medium high until thickened. Spread onto cooled cake. Garnish with Cool Whip or whipped cream and cherries. If desired, place Cool Whip in a pastry bag fitted with a 1M pastry tip to pipe onto cake. Store covered in refrigerator for up to 3 days.