1 (3 3/4 oz.) pkg. instant pistachio pudding mix
1 c. cold milk
1 (10 3/4 oz.) frozen pound cake, thawed
1 env. whipped topping mix
1 c. cold milk
1/2 tsp. vanilla extract
Chopped pistachio nuts

Measure 1/3 cup dry pudding mix into a small bowl; reserve remaining pudding mix for the frosting.

Prepare the 1/3 cup instant pudding mix with 1 cup milk according to the package directions. Refrigerate 10 minutes.

Split pound cake lengthwise into 3 layers. Place bottom layer on a serving plate. Spread half the chilled pudding on bottom layer. Top with another cake layer. Spread with remaining pudding. Add remaining cake layer; refrigerate.