Watergate Cake

Ingredients :

• 1 pkg. (2-layer size) white cake mix
• 2 pkg. (3.4 oz. each) JELL-O Pistachio Flavor Instant Pudding, divided
• 2 cups milk
• 1 can (8 oz.) crushed pineapple in juice, undrained
• 1/2 cup chopped PLANTERS Pecans, divided
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 1 cup JET-PUFFED Miniature Marshmallows

Directions :

Heat oven to 350ºF.

Prepare cake batter and bake as directed on package for 13×9-inch cake. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.

Beat 1 pkg. pudding mix and milk in medium bowl with whisk 2 min. Immediately pour over warm cake. Use offset spatula to spread pudding into holes in cake.

Combine pineapple, 1/4 cup nuts and remaining dry pudding mix in medium bowl. Gently stir in COOL WHIP; spread over cake.

Refrigerate 1 hour. Top with marshmallows and remaining nuts before serving.

Source : myfoodandfamily.com