1 pkg. white cake mix
1 pkg. instant pistachio pudding
1 c. Crisco oil
1 c. club soda
3 eggs
1/2 c. nuts

Combine first 5 ingredients and mix well at medium speed. Add nuts and blend well. Pour into two greased, floured 9-inch pans. Bake at 325 degrees for 40 to 50 minutes.

FROSTING:

1 (9 oz.) container Cool Whip
1 pkg. instant pistachio pudding
1 med. can crushed pineapple
1 c. miniature marshmallows
1/2 c. nuts

Combine all ingredients and frost cake. Refrigerate.