1 box white cake mix
2/3 c. oil
1 box instant pistachio pudding (sm.)
3 eggs
1 1/3 c. milk
1/2 c. nuts (optional)

Mix thoroughly and bake at 350 degrees for 30 minutes.

FROSTING:

1 box pistachio pudding (sm.)

Mix as directed except use 1 1/2 cups milk then fold in 1 (8 or 9 ounce) carton Cool Whip.

Note: Butter pecan, chocolate or other pudding flavors may also be used.