TOPPING:

1 box instant pistachio pudding
1 (8 oz.) Cool Whip
1 c. milk

CAKE:

White cake mix
Pistachio instant pudding
3 eggs
1 c. oil
1/2 c. nuts
1 c. ginger ale

Make topping first. Combine ingredients and beat until thick, then chill. Topping will thicken more as it chills.

CAKE: Combine ingredients and beat until smooth. Bake at 350 degrees for 45 minutes.

When cake is cool, frost with topping.