• Please read post above for substitutions and tips.

CAKE

• Preheat oven to 350°F and grease 13 x 9-inch baking pan.
• In the bowl of your electric mixer, add the cake ingredients. (cake mix, pistachio pudding mix, milk, water, eggs, and oil) Beat on high speed for about two minutes.
• Bake 27 to 30 minutes or until the cake is set in the center. You can test with a wooden pick or cake tester. Poke the center of the cake with the tester, the cake is done when no crumbs or dry crumbs remain on the tester when removed.
• Remove from the oven and place on a wire rack to cool. Allow the cake to cool for 5 minutes.
• While the cake is cooling, warm the sweetened condensed milk in the microwave. I pour it into a measuring cup with a handle and spout. Heat for 30 to 45 seconds. Stir.
• With a knife, fork, or end of a wooden spoon, poke holes in the cake. Gently and evenly pour the sweetened condensed milk over the cake. I like to pour more on the center because it will run to the sides. You can also use a knife to smear it evenly if needed.
• Allow the cake to sit and cool completely before frosting or the Cool Whip will melt.

FROSTING

• In a large bowl, whisk the pudding and milk until thick.
• Using a spatula, gently fold in the Cool Whip.
• Spread evenly over the cooled cake. Cover and refrigerate until ready to serve.
• Store cake in the refrigerator. It will stay fresh for 4 days.