Ingredients:
1 (18 1/4 ounce) packages white cake mix
1 (3 1/2 ounce) packages instant pistachio pudding mix
1 cup lemon-lime flavored soda
1 cup vegetable oil ( can use 3/4 cup or a bit less if desired)
3 eggs
1 cup chopped walnuts
1 1/2 cups cold whole milk or 1 1/2 cups half-and-half cream
1 (3 1/2 ounce) packages instant pistachio pudding mix
1 (8 ounce) cartons frozen Cool Whip Topping, thawed
1/2 cup chopped pistachios, toasted
Directions:
Set oven to 350 degrees.
Grease a 13″ x 9″ baking pan.
In a mixing bowl, combine first five ingredients.
Beat on medium speed for 2 minutes; stir in walnuts.
Pour into prepared baking dish.
Bake for 45-50 minutes, or until cake tests done.
Cool on wire rack.
For the frosting: In a mixing bowl, beat milk and the pudding mix on low speed for 2 minutes.
Fold in whipped topping.
Spread over cooled cake.
Sprinkle with pistachio nuts.
Refrigerate for about 30 minutes before cutting.
Refrigerate any leftovers.
Servings: 10-12
Time preparation: 10 min.
Time total: 55 min.