Sunday, January 9, 2011

Chinese Coleslaw & Pistachio cake trifle

Went to my husbands family the Jordan's Christmas holiday get together yesterday.... It was so nice to see everyone but my husband and 5 year old stepson had to stay home cause they were both sick.  It was a potluck and I wanted to make something yummy and fairly easy cause I didn't have alot of time due to them being sick and a 10 month old baby... I seem to have forgotten how much time babies take.... It has been 18 years after all ;)
So my husband said how about Chinese coleslaw which we both love.  Then I was going to make my Cheesecake Chocolate chip poundcake that I wrote about the other day but forgot to buy the Cheesecake pudding mix to make it... I was looking around in the cupboard and saw Pistachio pudding mix.  It brought back memories of my mom who made this cake when I was young.  So I looked around online and found a recipe, but being me I had to tweak it and put my own spin on it... what could happen it not turn out??? Then I am stopping and buying something on the way but yeah it turned out so fabulous and yummy... Keeping this recipe indefinately!!! Yummy and it went over huge at the party :)  Which I was glad about... always nice when people like what you bring... not so good when they don't..LOL   enjoy

Chinese Coleslaw
1 pkg. coleslaw mix
1/2 cup sliced almonds
3 Tlb. sesame seeds
3 green onions, thinly sliced
1 pkg Oriental Ramen noodles (dry), noodles crumbled in small pieces

1/2 cup oil
2 Tbls. soy sauce
4 T. Rice Wine Vinegar
3 T. sugar
1 pkg Seasoning mix packet from Ramen noodles

In dry skillet toast sesame seeds & almonds for a couple of minutes over medium heat until light golden brown.  In large bowl place coleslaw, green onions, ramen noodles, sesame seeds, & almonds.  In another bowl add dressing ingredients whisking to combine.  Pour dressing over salad mix stirring well.  Place in fridge and let set for about an hour mixing occasionally.  Serve.

Pistachio Cake Triffle

Cake :
Yellow cake mix
3 eggs
1/2 cup applesauce
1 cup white pop (7 UP/Sprite/Sierra Mist) use your favorite
1 box instant sugar free pistachio pudding mix
1/2 cup oil

Pistachio fluff icing:
1 box sugar free instant pistachio pudding mix
3 containers cool whip, thawed

Add all of cake ingredients to mixing bowl, mix well with mixer for about 2 minutes.  Spray bundt pan with nonstick spray.  Bake at 350 for about 50-55 minutes or until toothpick inserted comes out clean.  Cool for 5 minutes and then invert out on a plate to cool.

When cake is cool in large bowl whisk pudding and 1 1/2 containers of cool whip.   In large bowl or trifle dish place 1/2 container of cool whip, slice cake and place layers of cake ontop of cool whip.  Spoon fluff/icing mix over cake spreading into thin layer.  Repeat 2 more times.  Over top of cake place remaining container of cool whip.  Sprinkle with sliced almonds.  Cover with plastic wrap and then store in fridge.  Serve.  Store any leftovers in fridge. Enjoy


  1. OOOOO...I am going to try the coleslaw....I have all the ingredients on hand. Sounds yummy!! Hope everyone is feeling better.

  2. Thanks... love it... You have to eat it within a couple of hours of making it or it gets too mushy. I was kinda thinking about making a 1/2 batch now and then making a 1/2 batch later this week instead of it going to waste.... gonna try that.. some now and some later.... hope you like it... let me know....