Prep Time 30m
Cook Time 40m
Ready Time 120m
Yield 10 to 12 servings

  • Crisco® Original No-Stick Cooking Spray
  • 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 1/3 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups water
  • 1 (3.4 oz.) package pistachio flavored instant pudding mix
  • 2 1/4 cups Pillsbury BEST™ All Purpose Flour
  • 2 teaspoons baking powder
  • 1 (3.4 oz.) package pistachio flavored instant pudding mix
  • 1/2 cup milk
  • 1 (8 oz.) container frozen whipped topping, thawed
  • 1/3 cup pistachio nuts, shelled and finely chopped
Preparation Directions
  • Step 1Heat oven to 350ºF. Coat two 9-inch round pans with no-stick cooking spray. Dust with flour.
  • Step 2Combine shortening, sugar, eggs and vanilla in large bowl. Beat at medium speed with mixer until light and fluffy. Add water, pudding mix, flour and baking powder. Beat at low speed until blended, scraping bowl constantly. Beat at medium speed 2 minutes, scraping bowl occasionally. Pour into prepared pans.
  • Step 3Bake 35 to 45 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pans. Cool completely on wire racks.
  • Step 4Combine pudding mix and milk in medium bowl. Beat at medium speed 1 minute. Fold in whipped topping. Spread 1 cup frosting on bottom layer. Top with other layer. Spread remaining frosting on sides and top of cake. Sprinkle with nuts. Chill before serving.
doughboy doughboy

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