CAKE:

1 (18 1/2 oz.) pkg. white cake mix
1 (3 1/2 oz.) pkg. pistachio pudding mix
1 c. salad oil
3 eggs
1/2 c. chopped pecans
1 c. club soda

Combine all ingredients and beat at medium speed for four minutes. Pour batter into a greased and floured 10 inch tube pan. Bake at 350 degrees for 45-50 minutes. Remove from pan and cool. When cool frost.

FROSTING:

2 env. whipped topping mix
1 1/2 c. cold milk
1 (3 1/2 oz.) pkg. pistachio pudding mix

Combine whipped topping and 1 cup of the milk. Beat at high speed until peaks form. Add pudding mix and remaining milk; beat until fluffy. Frost cake and garnish with pecan halves.