1 white cake mix
1 pkg. pistachio pudding (instant)
3 eggs
1 c. oil
1 c. club soda
1/2 c. chopped pecans, walnuts (opt.)

FROSTING:

1 1/4 c. milk
1 pkg. pistachio pudding (instant)
1 med. size carton Cool Whip

Mix cake ingredients and bake at 350 degrees for approximately 30 minutes. (Pan should be greased and floured.) Let cool completely. Beat milk and pudding mix for 2 minutes, then let stand for 3 minutes to set up. Then fold in the Cool Whip and spread over cooled cake. Keep in refrigerator until you serve it.