Pistachio Cake for the Greatest Mother of All Time

 Pistachio Cake

Prepare a Duncan Hines yellow cake mix according to package instructions (in two 8 or 9 inch cake pans), except:

-- Add 1 packet minus 1 T (save it aside) of pistachio instant pudding mix to the dry ingredients

--Fold in 175g ground pistachios before baking

--Add some green food coloring and/or almond extract if you want

Pistachio Cream Filling

-- Whip 1 c heavy whipping cream with 1 T pistachio instant pudding mix

-- Whip in as much pistachio cream as it takes to become green and lovely and absolutely delicious

Pistachio Cream Cheese Buttercream

Combine on low speed, than mix on medium high for a full ten minutes, scraping the bowl:

340g butter at room temperature

375g powdered sugar

1 1/2 t vanilla

1/2 t almond extract

120g whipping cream at room temperature

Then add:

112g cream cheese-- not whipped; cold

70g finely ground pistachios or "pistachio" flour

I regret coloring the frosting and do not recommend it.

Pistachio Butter Smoothie (Candy)

Make as for peanut butter smoothie, with:

White chocolate, melted

Pistachio Cream, to taste, stirred into melted white chocolate

Rice Krispies, to taste (or, you know, to texture)

--Add some green food coloring and/or almond extract if you want

Assembly

Pile up the pistachio whipped cream on the bottom layer of the cake. Refrigerate it to firm it up before adding the top layer and frosting.

Ring the top with raspberries and fill the circle in with chopped pistachios.

Do whatever you please with the pistachio butter smoothie.