1 pkg. white cake mix
1 pkg. instant pistachio pudding
1 c. Crisco oil
1 c. club soda
3 eggs
1/2 c. nuts, added after first 5 ingredients

Mix well at medium speed. Pour into 2 greased, floured 9-inch pans. Bake 40-50 minutes at 325 degrees.

FROSTING:

1 (9 oz.) container Cool Whip
1 pkg. instant pistachio pudding
1 med. can crushed pineapple and juice
1/2 c. nuts

Mix. Frost cake. Refrigerate.