INGREDIENTS
1
box yellow cake mix (I used Betty Crocker)
1 3.4 ounce package
instant pistachio pudding mix
1 1/2 cups
cold milk
for frosting—
1 cup
cold milk
1 3.4 ounce package
instant pistachio pudding mix
1 cup
heavy cream
1/4 cup
powdered sugar
roughly chopped roasted/salted pistachio nuts