1 generic yellow cake mix
1 pkg. sugar free pistachio pudding (instant)
1 c. Crisco oil
1 c. club soda
3 eggs

In a large mixing bowl, mix all ingredients until well blended. Pour batter into a well greased bundt pan. Bake at 325 degrees for 30-40 minutes. Cool and remove from pan. After cake has cooled thoroughly, cut into three layers.

FILLING MIX:

2 sm. pkgs. pistachio pudding (instant)
3 c. milk
1 lg. La Creme whipped topping

Prepare pudding with only 3 cups of milk. Gradually add whipped topping. Put the bottom layer of your cake on your serving dish. Top this layer with your filling mix. Continue with the second layer. When the top layer is put on DO NOT top with filling mix. Instead, take mixture and fill the hole of the cake and mound filling slightly over the top layer. Sprinkle cake with powdered sugar and top with a cherry. The sides and top of this cake should not be covered with filling. You should be able to see the 5 individual layers.