Would you eat them In a box? Would you eat them With a fox?

Not in a box.
Not with a fox.
Not in a house.
Not with a mouse.
I would not eat them here or there.
I would not eat them anywhere.
I would not eat green eggs and ham.
I do not like them, Sam-I-am.

Sorry for the tangent, but every time I think of eating anything green, I think of green eggs and ham. Lucky for you, this recipe is not green eggs and ham, but green cake. Also known as: 

Pistachio Cake
​1 package yellow cake mix
3 packages Pistachio instant pudding mix
1/2 cup milk
1/2 cup water
1/2 cup canola or vegetable oil
5 eggs
1 cup cool whip

Make the magic happen...

• Preheat the oven to 350F
• In a large bowl, combine the package of yellow cake mix and 2 packages of Pistachio instant pudding mix
• Make a well in the flour-like mixture and add 1/2 cup milk, 1/2 cup water, 1/2 cup oil
• Mix well, then add 5 eggs one at a time, whisking well after each one is added 
• Grease a tube or bundt pan and pour batter into the pan
• Bake for 45-50 minutes (mine was very close to being done at 40 minutes so keep an eye on it)
• While the cake is baking make the frosting: 
  • ​Follow the instructions on the third package of Pistachio instant pudding mix
  • Once the pudding is made, whisk in at least one cup of cool whip. Keep in refrigerator.
• ​Allow the cake to cool completely before layering on as much frosting as you please (I had leftovers).
• Store the cake covered in the refrigerator for up to 10 days. 
• Eat for breakfast, lunch, and/or dinner. 

Last year I wanted to make a special cake for Stephen's birthday to start a tradition. When I asked, he told me his mom used to make a pistachio cake for one of his sister's birthdays and he loved it. Luckily his mom is nice enough to share the recipe with me and here we are! Thanks Rodene!

You can tell this recipe has been used many-a-times and I am so happy I am allowed to post about it because IT IS AMAZING. 
This is what I like to call a semi-homemade recipe because it calls for boxed cake mix and instant pudding. Shout out to Sandra Lee! The 5 eggs make it extremely moist (yes, I love that word) and lasts for DAYS in the refrigerator. I may or may not have had it for breakfast the past few mornings. No judgment, I hope you enjoy it! I think Stephen did ↓​↓​↓

Also, thanks for being here.