Cake:

1 (3 1/2 oz.) box pistachio pudding
1 white cake mix
1 c. vegetable oil
1/2 c. walnuts, chopped
1 c. ginger ale
3 eggs

Mix all ingredients together. Pour into a Bundt pan.

Bake at 350°F for 30-40 minutes.

Topping:

1 (8 oz.) Cool Whip
1 (3 1/2 oz.) box of pistachio pudding
1/4 c. milk
Chopped walnuts

Combine Cool Whip, pudding and milk and beat until smooth. Spread on cake and garnish with chopped walnuts. Keep refrigerated.