I was looking for ways to use up the homemade Irish Cream that I had made previously for this Irish Cream Bundt Cake when I remembered a Jell-O cake that my mom used to make all of the time. I altered her basic recipe adapted it for this pistachio version. It would make a delicious addition to any spring menu.
Pistachio Irish Cream Cake
Serves 12 – 15
Ingredients
Cake
- 1 box butter cake mix
- 3 whole eggs
- 1 cup Irish Cream
- 1/2 cup canola oil
- 1/2 cup coconut oil
- 1 4-ounce box Jello instant pistachio pudding mix (not sugar free)
- 1 cup pistachios, chopped fine
- 1/2 teaspoon green food coloring, optional
Topping
- 9-ounce carton of frozen nondairy topping, thawed
- 1 cup sifted powdered sugar
- 8 ounces thickened nonfat Greek yogurt or sour cream*
- 1/2 cup Irish Cream
- 1 4-ounce box J-ello instant pistachio pudding mix (not sugar free
- 3/4 cup pistachios, chopped fine (or more)
Instructions
- Mix the cake ingredients well and pour into a 13 x 9-inch cake pan. Bake 25 – 30 minutes at 350 degrees. Cool completely on a cake rack.
- Mix all the topping ingredients except pistachios by gently folding them together. It is best not to use a mixer. Spread evenly on cake and top with chopped pistachios.
- Keep refrigerated.
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*I drain the liquid from Greek yogurt and sour cream a couple of days before using them. I prefer the thickness that is created.
Yum, sounds delicious! I love the photo, too!
Oh, our moms must have read the same magazine, years ago! I like your altered version a lot! Just might have to find me some Irish Creme somewhere. 😉
There’s a link to my homemade version on that blog post. It’s pretty darn tasty! I’m not much to use it as is because it’s pretty high in sweetness and calories, but it makes a nice St. Pat’s day gift, and I like using it in recipes.