1 pkg. white or yellow cake mix
1 pkg. 4 serving size pistachio instant pudding
1/2 c. oil
3 eggs
1 c. club soda or water
1/2 c. nuts, chopped

Combine all ingredients. Beat 2 minutes at medium speed. Grease and flour 2 pans. Bake at 350 degrees for 30 to 35 minutes. Cool in pan for 15 minutes. Remove. Cool on rack.

PISTACHIO FLUFFY FROSTING:

1 1/2 c. cold milk
1 env. Dream Whip
1 pkg. pistachio pudding (instant)
1/2 pt. whip cream

Beat soft peaks for 4 to 6 minutes. Cut cake in halves to make 4 layers. Frost between each layer.