The recipe yield is:
Grease an 8 x 13-inch cake pan or candy molds (if you have them). Set aside. In a medium saucepan, combine the pudding mix, sugar and evaporated milk. Stir to combine. Over medium heat, bring mixture to a boil. Continue boiling 5 minutes, stirring constantly. Remove from heat and stir in the butter and flavoring. Tint to desired color. Pour mixture into a medium bowl. Beat on high speed with an electric mixer 4-5 minutes or until mixture thickens and is no longer glossy. Fold in the pistachio nuts. Pour mixture into candy molds, or into the greased pan. Refrigerate until firm. Wrap candy pieces in plastic wrap, or if you can find it, colored paper. Of course you'll have to cut the candy in the pan. If you have small hors d' ouvre cutters, that would work in lieu of the candy molds. Plain ol' squares work too. Find a pretty box to put the candy in if you'll be giving these as gifts. Store in an airtight container in the refrigerator.