8 oz tub Cool Whip, thawed
Chopped pistachios, for garnish
Instructions:
Preheat oven to 350°F and grease a 9 x 13 inch baking dish.
In a large bowl, combine the angel food cake mix, pistachio pudding mix, vegetable oil, eggs and crushed pineapple (with its juice). Beat until well blended.
Pour the batter into the prepared baking dish and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
For frosting, mix pistachio pudding mix and milk until mixture thickens. Stir in thawed Cool Whip until completely blended.
Frost the cake with the pudding mixture and refrigerate for 2 hours.
Before serving, sprinkle chopped pistachios on top of the cake for extra crunch and flavor.
Savor the delicacy of this Pistachio Pineapple Cake with your loved ones!