Well March is only days away and it feels as if spring has sprung! But March is a fickled month. In like a lamb, out like a lion as the saying goes. With the beautiful weather we’ve experienced in recent days, I’d rather it was in like a lamb, out like a lamb, and ... little lambs the whole month through.

In the meantime, there is St. Patrick’s Day to look forward to. In the past, I haven’t been one who’s particularly cared to color my food green for the holiday. No green eggs and ham for me. I wasn’t impressed during my college days with the idea of green beer, either.

Dessert, however, may be the one area where green and food are okay when used together. I color icing green when frosting cut out sugar cookies in the shapes of Christmas trees or holly. My college roommate would make chocolate cake with mint green icing.

Nope, no problem tastying either of those treats.

A “green” dessert might help to keep the idea of “spring” in mind, even if those fluffy, snowflakes return once again and we find ourselves wrapped from head to toe once more in an effort to stay warm against cold March winds.

I shudder just thinking that those cold, blustery winter days may not be really gone but rather just lulling us into a false sense of comfort.

I can just hear old man winter crowing to Punxsutawney Phil. “Hey Phil, I backed off and they all think it was an early spring after all....WRONG! BAHAHA!”

Well, whether March comes in like a lamb and decides to turn feline or not, there is always time for a tasty dessert. So I’ve resurrected one that I shared several years ago. Use if for an early spring gathering or for St. Patrick’s Day. It would work well for either.


1 box white cake mix

1 box instant pistachio pudding

1 cup salad oil

3 eggs

1 cup chopped nuts (whichever type you prefer)

1 cup club soda

Preheat oven to 350 degrees.

Mix all the ingredients together and pour into a greased and floured bundt cake pan.

Bake for 1 hour. Let cool completely before icing.


1 envelope Dream Whip or 1 container Cool Whip

1 box pistachio pudding

1 1/4 cup cold milk

Put all three ingredients in a bowl and beat until thick if using Dream Whip.

If using Cool Whip, mix milk and pudding until it thickens and then fold in the Cool Whip.

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