1 pkg. white cake mix
1 c. Crisco oil
1 c. ginger ale
3 eggs
1 pkg. pistachio pudding
1 c. chopped nuts (I usually use pecan)

Mix all together reserving nuts until last. Bake at 350 degrees for about 25 minutes. (It's a moist cake, baking time may need extending.)

FROSTING:

1 pkg. pistachio pudding
1 1/3 c. cold milk
1 lg. carton Cool Whip
1 c. chopped nuts
Coconut, optional

Mix pudding and milk 2 minutes. Fold in Cool Whip and nuts; refrigerate.