1 pkg. (2 layer size) cake mix (white or yellow)
1 pkg. (4 serving size) Jell-O pistachio instant pudding
3 eggs
1 c. Club Soda or water
1/2 c. oil
1/2 c. nuts, chopped

Combine all ingredients in large bowl of electric mixer. Blend; then beat at medium speed for 2 minutes. Pour into a greased and floured, 13 x 9-inch pan. Bake at 350 degrees for 40 to 45 minutes or until cake springs back when lightly touched. Cool in pan for 15 minutes. Remove from pan and finish cooling on rack. Frost with Fluffy Pistachio Frosting.

FLUFFY PISTACHIO FROSTING:

1/2 c. cold milk
1 env. Dream Whip whipped topping
1 pkg. (4 serving size) Jell-O pistachio instant pudding

Pour milk into a deep, narrow-bottom mixer bowl; add whipped topping mix and pudding mix. Beat slowly until well blended. Gradually increase beating speed to high and whip until mixture will form soft peaks, 4 to 6 minutes. Makes about 3 cups. Store frosted cake in refrigerator.