mouth-watering dessert

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 the 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!