Pistachio Torte and Pistachio-Mint Cake
                    In honor of the St. Patrick's Day Dessert Concert March 17, 2002

   Pistachio Torte

    1 c. flour                             2/3 c. powdered sugar
    1 stick butter                     1 large (12oz.) Cool Whip, divided
    2 Tbsp. sugar                     2 pkg. Instant Pistachio Pudding
    1/2 c. chopped nuts             2-1/2 c. milk
    8 oz. cream cheese

    Crust:
          Soften butter and add the sugar, flour, and nuts. Mix and press into
          the bottom of 9x13-inch pan. Bake 15 minutes at 350 degrees.

    2nd layer:
          Soften cream cheese. Blend in powdered sugar. Beat in 1/2 of 12oz. Cool 
          Whip. Spread over crust.

    3rd layer:
          Mix pudding and the cold milk for 2 minutes. Spread over cheese layer.
          Top with  remaining Cool Whip.

    Refrigerate until served. Refrigerate left-overs.

            (From - Oakfield United Methodist Church Ladies Fellowship - Fabulous Torte Recipes)
 

    Pistachio-Mint Cake

    1 pkg. (2-layer) yellow cake mix 1/2 tsp. peppermint extract
    1 pkg. (4 serving) Instant pistachio pudding 8 drops green food coloring
    4 eggs 1 c. chocolate chips, coarsely chopped
    1/4 c. oil 20 to 24 chocolate-covered thin mints
    1 cup water

    Combine cake mix, pudding mix, water, oil, extract, and food coloring in    
    large mixing bowl. Blend, then beat at medium speed of electric mixer for
    4 minutes.    
    Stir in chips. Pour into greased and floured 13x9x2 pan.
    Bake at 350 degrees for 40 to 45 minutes, or until cake tester inserted in
    center comes out clean and cake begins to pull away from sides of pan.
    DO NOT UNDERBAKE !!!!!

    Remove cake from oven and place candies in a single layer on top of the
    cake to cover completely. Return to oven and bake 3 minutes longer to melt
    candies.
    Remove from oven and quickly spread melted candies evenly over the cake.
    Cool, then cut into squares.

            (From - Easy Homemade Desserts with Jell-O Pudding - p. 23)