1 pkg. white cake mix
2 (3 oz. ea.) pkgs. instant pistachio pudding mix
1/2 cup water
1/2 cup whole milk
1/2 cup vegetable oil
5 eggs

Mix all ingredients, then beat a couple of minutes. Pour into a greased angel food or Bundt cake pan. Bake at 350°F for about 1 hour. Test after 45 minutes. Cool and remove to a plate.

FROSTING:

1 env. Dream Whip
1 (3 oz.) pkg. instant pistachio pudding mix
1 1/2 cup COLD whole milk (regular)

Beat until thick. Frost cake after it is cool.

Keep in refrigerator after cake is frosted. Cake may be frozen before it is frosted. Frost after it has thawed.

Serves 12-18.