1 white cake mix
2 boxes instant pistachio pudding
5 eggs
1/2 c. oil
1/2 c. water

FROSTING:

1/2 pt. heavy cream
1 box instant pistachio pudding
9 oz. whipped topping

Add cake set of ingredients together and beat with electric mixer for 3 minutes. Bake in well greased bundt pan or tube pan at 350 degrees for 50 minutes. Cool on rack for 10 minutes. Remove cake from pan.

Beat heavy cream until thick. Blend pudding with whipped topping and fold mixture with whipped cream. Frost cool cake.