Sandy Brooks
Hutchinson, Kansas
Sandy is an accomplished chef and baker, and for many years ran the Old Fashioned Soda Fountain at Froese Drug in Hutchinson, Kansas. She says of this recipe “I got this recipe from a lady that I worked with at the Farm Service Agency many years ago, and used it when I cooked at Froese Drug for our traditional St. Patricks Day special which included Corned Beef and Cabbage, New Potatoes and Carrots, Green Beans, Irish Soda Bread or Rye Bread and this delicious Pistachio Dessert. It is very easy to make…I usually made five 9×13 pans.” We are blessed to have Sandy on our staff at Adrian’s Boutique! Thank you Sandy!
Pistachio Dessert
Cake:
1 box white cake mix
1 small pkg instant pistachio pudding mix (dry)
1 cup 7-up
1 cup vanilla yogurt
3 egg whites
Topping:
1 small pkg instant pistachio pudding, prepared as directed on package
1 8 oz tub Cool Whip
Mix dry cake mix and dry pistachio pudding together. Add 7-Up, vanilla yogurt and 3 egg whites. Mix well. Pour into a greased 9 x 13 baking dish. Bake at 350 degrees for approximately 25 minutes or until toothpick inserted into center comes out clean. Let cool completely.
Prepare instant pistachio pudding according to directions on package. Fold in Cool Whip, then spread over cooled cake. Store covered in refrigerator. Garnish with additional Cool Whip if desired. Great dessert to serve anytime, but perfect for St. Patricks Day festivities!
Adrians Boutique
118 N Main
Buhler, KS 67522
620-543-6488
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Adrians Boutique 
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