1 box white cake mix (18.25 oz.)
1 box pistachio instant pudding (3.4 oz.)
1 c. vegetable oil
1 c. club soda
3 eggs
1/2 c. chopped walnuts

TOPPING:

1 box pistachio instant pudding (3.4 oz.)
1/4 c. cold milk
4 c. Cool Whip (12 oz.)
Nut meats
Maraschino cherries

Mix cake ingredients together and mix for 4 to 5 minutes. Bake in Bundt pan at 350 degrees for 40-50 minutes. Let cool at least 20 minutes before removing from pan. Frost when cool.

For Topping: Beat milk into instant pudding. Fold pudding into Cool Whip. Spread on cake and garnish with nuts and cherries. Refrigerate.