Jello Pistachio Cake Recipes

Steps:

• In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving.

Steps:

• Make box of Jell-O Pistachio Pudding Mix according to instructions; allow to soft-set for about seven minutes. This is two minutes more than it says on the box, but it will allow it to set a little more firmly.
• With a spoon, fill graham cracker pie crust with pistachio pudding. Press the bottom of the spoon lightly onto the pudding and smooth it, using sweeping motions across the whole pie.
• Optional: Take 1/2 cup Cool Whip and place into a piping bag. For a makeshift piping bag, spoon some Cool Whip into a Zip-Loc plastic baggie and cut off one of the corners at the bottom of the bag. Pipe large dollops of Cool Whip around the pie, spacing them apart evenly.
• Put pie into refrigerator and allow to set for one hour; for a firmer pie, place in the freezer for twenty minutes.

Steps:

• Press first three ingredients into a 13" x 9" pan and bake at 350 degrees for 20 minutes. Allow to cool thoroughly.
• Beat Cool Whip, cream cheese and confectionery sugar with electric mixer; spread over cooled crust.
• Beat pudding mix and milk well with electric mixer on low setting. Let mixture stand until set. Then carefully spread over cream cheese layer.
• Cover and refrigerate for one hour. Slice into 2" x 2" pieces.
• Store refrigerated for up to five days.

Steps:

• Heat oven to 350°F.
• Beat all ingredients except sugar with mixer until blended.
• Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 50 to 55 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
• Sprinkle with sugar just before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
• Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat cake mix, vegetable oil, club soda, eggs, and 1 package pistachio pudding mix together in a bowl until blended; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 30 to 40 minutes. Turn cake onto a cooling rack and cool completely.
• Beat milk, 1 package pistachio pudding mix, and whipped topping mix together in a bowl using an electric mixer on high until frosting forms stiff peaks. Spread frosting on cake.