1 pkg. white or yellow cake mix
1 pkg. instant pistachio pudding
3 eggs
1 c. oil (I usually use 3/4 c.)
1 c. 7-Up

Mix above for 4 minutes and add 1/2 cup walnuts. Bake in 9 x 13 inch greased pan at 350 degrees for 30-40 minutes.

FROSTING:

1 pkg. instant pistachio pudding
1 1/2 c. milk

Beat above until pudding is thick. Fold in 9 ounce Cool Whip. Spread on cool cake and refrigerate. (I sprinkle chopped walnuts on top of frosted cake also.)