 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 18 |
|
A delicious take off on Water Gate Salad. My family loves these. Enjoy! Ingredients:
1 box white cake mix |
3 eggs |
1/2 cup vegetable oil |
1 cup pineapple juice |
1-3 ounce pkg. instant pistachio pudding mix |
8 1/4 ounce can crushed pineapple-drained |
3/4 cup chopped pecans |
icing |
3 ounce box pistachio pudding mix |
8 ounce cream cheese,softened |
1/2 cup butter |
4 tlbs. milk |
Directions:
1. Combine cake mix,eggs,oil,juice,pudding mix and pineapple. Mix about 5 minutes on medium speed.
2. Fold in nuts.
3. Place cupcake liners into muffin tin and fill about 2/3 of the way.
4. Bake at 350 degrees for 20 to 30 minutes.
5. Cool completely.
6. Icing:
7. Combined pudding,cream cheese,butter and milk.
8. Beat until well incorporated.
9. Enjoy!
|
|