1 yellow cake mix
1 package pistachio instant pudding mix
1/2 t almond extract
1 1/4 cup water
1/4 cup canola oil
3/4 cup white chocolate chips
1 tub cool whip
Let the cake cool, then flip it over and out--onto a platter, preferably. Melt the white chocolate chips and butter together, let the mixture cool slightly, and fold in the cool whip. Dollop the topping on (where else?) the top of the cake, and let it ooze down the sides.
I don't know why I don't have a photo of all this oozing activity...I think I was too mesmerized by the whole jig to pick up the camera. I'm easily distracted, especially when I'm hungry. But here comes the most important part of the whole she-bang, so brace yourself...because it's tasting time, and one bite of this sweet treat will knock your (green) socks off. I guarantee it. It'll "sham-rock" your world.
Did I go too far? Too bad you can't see the twinkle in my eye. And the four-leaf clover in my cap. And the pot of gold I'm standing in...I can't stop!!