1 pkg. white or yellow cake mix (2 layer)
1 pkg. pistachio instant pudding
3 eggs
1 c. club soda or water
1/2 c. oil
1/2 c. chopped nuts

FROSTING:

1 1/2 c. cold milk
1 env. Dream Whip
1 pkg. pistachio instant pudding

CAKE: Combine all ingredients in large mixer bowl. Blend, then beat at medium speed for 2 minutes. Pour into a greased and floured 13 x 9 pan. Bake at 350 degrees for 40-45 minutes. Cool in pan 15 minutes. Remove from pan; finish cooling and frost.

FROSTING: Pour milk into deep narrow bowl; add pudding and topping mix. Beat slowly until well blended. Increase speed to high; whip until mixture will form soft peaks, 4-6 minutes. Makes about 3 cups. Frost cake and store in refrigerator.