1 box white cake mix
4 eggs
1 cup water
1 c. cooking oil
3 small packages of instant pistachio pudding
1 10 oz. container of cool whip

Preheat oven to 275°F.

Combine cake mix, eggs, water, oil, and two packages of pudding and mix well according to cake package instructions. Pour batter into a non-stick or greased cake pan and bake 10 minutes at 275°F, another 10 minutes at 300 then 35 minutes at 325. The cake will be done when a knife, pushed into the center, comes out clean. For topping, gradually add 1 pkg. of pistachio pudding to a 10 oz container of cool whip, spread on the cooled cake, and refrigerate.