Strawberry Pistachio Cake

 

Ingredients:

1 box white cake mix (including the 1 c. water, 1/3 c. oil, 3eggs)

1 large container cool whip

1/2 pkg. Pistachio pudding mix

2 c. diced strawberries

1 c. toasted almonds

Preheat oven to 350 degrees. Spray two 9 inch cake pans with non stick cooking spray. In a large bowl, mix the cake ingredients together. Divide evenly while pouring into the cake pans. Top each with 1/2 c. chopped strawberries. Bake in the oven for 32-35 minutes. Let cool on wire rack. Meanwhile, mix 1 1/2 c. cool whip with 1/4 package of the pudding mix. Fold in the strawberries. Set the bottom cake layer on a serving plate. Spread out the strawberry cool whip mixture evenly on top. Add the second layer of cake. Mix another 1/4 package of the pudding mix with the remaining cool whip. Frost the cake with the cool whip. Top with toasted almonds and strawberry slices.