1 pkg. pistachio pudding mix
1 box white cake mix
3 eggs
1 c. vegetable oil
1 c. club soda
1/2 c. chopped pecans

Sift cake mix into large bowl and add pudding mix, eggs, oil, club soda and nuts. Beat batter at medium high speed for 4 minutes. Pour into greased bundt pan. Bake at 350 degrees for 35 to 45 minutes. Cool 5 minutes, remove from pan.

PISTACHIO FROSTING:

1 env. Dream Whip
1 c. cold milk
1 pkg. pistachio pudding mix
1 (4 oz.) frozen Cool Whip

Put Dream Whip into pudding mix in bowl. Add milk. Beat until thick. Fold in Cool Whip. Use to frost Pistachio Cake. Refrigerate after frosting.