1 pkg. yellow cake mix
1 sm. pkg. Jello pistachio instant pudding and pie filling
3 eggs
1 c. Club Soda
1 c. oil
1/2 c. chopped pecans

Blend all ingredients in large mixing bowl. Beat 2 minutes at medium speed. Bake in greased and floured 10 inch Bundt pan, at 350 degrees for 50 minutes. Cool 15 minutes; remove from pan and cool on rack. Split into 3 layers. Spread about 1 cup of frosting between layers. Spoon remaining frosting on top and into center of cake. Garnish with chopped pecans. Chill before serving.

FROSTING:

1/2 c. cold milk
1 env. Dream Whip
1 sm. pkg. Jello pistachio instant pudding

Blend 1/2 cup cold milk, 1 envelope "Dream Whip" and 1 small package "Jello" pistachio instant pudding. Whip until thickened, about 5 minutes.