1 pkg. (4 serving size) Jello Pistachio instant pudding and pie filling
4 eggs
1/4 c. oil
1 pkg. (2 - layer size) yellow cake mix
1/2 tsp. almond extract
1-1/4 c. water
7 drops green food coloring

Combine all ingredients in large mixing bowl. Blend, then beat at medium speed of electric mixer for 2 minutes. Pour into greased and floured 10 inch tube or Bundt pan. Bake at 350 degrees for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Remove from pan; finish cooling on rack.