In a mixing bowl, combine the first five ingredients. Beat on medium speed for 2 mins; stir in walnuts. Pour into a greased 13x9 in baking pan. Bake at 350? for 45-50 mins or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a mixing bowl, beat milk and pudding mix on low speed for 2 mins. Fold in the whipped topping. Spread over cake. Sprinkle with pistachios. Refrigerate for about 30 mins before cutting. Garnish with whole pistachios and mint if desired. Refrigerate leftovers.
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|Serving Size: 1 Serving (195g)|
|Recipe Makes: 12|
|Calories from Fat: 321 (55%)|
|Amt Per Serving||% DV|
|Total Fat 35.7g||48 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 15.9g|
|Polyunsanturated Fat 10.9g|
|Cholesterol 265.4mg||82 %|
|Sodium 980.9mg||34 %|
|Potassium 275.7mg||7 %|
|Total Carbohydrate 54.5g||16 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 52.8g|
|Protein 14.3g||20 %|
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Calories per serving: 586
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