1 pkg. white cake mix (no pudding)
2 (3 3/4 oz.) pkgs. pistachio instant pudding
1 envelope Dream Whip (dry)
1 1/2 c. ground (not too fine) nuts (almonds are good)
5 eggs
1/2 c. milk
1/2 c. oil

Grease a 10-12 inch bundt pan and set aside. Beat eggs until well mixed. Add milk and oil and mix well again. Combine cake mix, pudding, dry Dream Whip, and nuts. Add to egg mixture and mix until well blended. Pour into cake pan; run a knife through batter to remove air bubbles. Bake at 350 degrees for 60 minutes. Cool 20 minutes; loosen all sides from pan and then cool completely.

TOPPING:

1 (3 3/4 oz.) pkg. pistachio instant pudding
1 1/2 c. Cool Whip
1 c. milk

Beat pudding and milk until thick. Fold in Cool Whip. Frost cooled cake. May be topped with ground nuts or toasted coconut (see note). Frosting may be done ahead and stored in an air-tight container.

Note: To toast coconut, preheat oven to 350 degrees and spread coconut in s shallow pan. Bake 20 to 30 minutes, stirring occasionally. Watch carefully, browning seems to happen suddenly. When desired color is achieved, remove from oven and pan at once. Coconut will continue to brown if left in hot pan.