Thursday, June 26, 2014


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1 white cake mix
1 (small) Sugar-Free instant pistachio pudding
2 c. cold Milk (I used almond milk. Just cut down amount to 1 cup)
2 c. Sugar-Free Cool Whip topping
4 Graham Crackers, crushed
3 Tbsp. Coconut

Prepare cake according to the direction on the cake mix box. Bake in a 9" x 13" pan. When golden brown, remove from oven and allow to cool for 5 minutes.

After it has cooled, use the handle of a wooden spoon to poke holes all around the baked cake. Be sure to make the holes big enough for the pudding to flow into and go deep enough with the spoon handle that you hit the bottom of the pan.

Next, prepare your pudding mixture according to instructions on box. Whisk until the mixture is fully combined and there are no lumps left in the bowl.

Pour the pudding mixture over the entire cake, being sure to get it into all your holes. Use a spatula to help get it into the cake and spread evenly.

Place in the refrigerator for about two hours... or until set. Top with Cool Whip topping, crushed graham crackers and sprinkle with pistachio nuts and coconut! Serve and enjoy. (Refrigerate any leftovers if you're lucky!!!)
by Lorinda

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