Instant pistachio pudding will give these eggless cake bars a green color for St. Patrick’s Day. They are easy and quick to make.
WHITE CHOCOLATE PISTACHIO BARS (Pantry Cooking II)
1 package (4 serving size) pistachio instant pudding
Milk
1 white cake mix
1/2 cup chopped pistachios
1 cup white baking chips
Prepare a 9×13 baking pan according to directions on the cake mix box. Mix pudding with milk according to package directions. Add dry cake mix and mix with an electric mixer until cake mix is moistened. Stir in chopped pistachios. Spread in the prepared pan. Top with baking chips. Bake at 350o for 30 minutes. Cut when completely cooled.
