Ingredients
1 package white cake mix (regular size)1 package (3.4 ounces) instant pistachio pudding mix1 cup lemon-lime soda1 cup canola oil3 eggs1 cup chopped walnutsFROSTING:1-1/2 cups cold milk1 package (3.4 ounces) instant pistachio pudding mix1 carton (8 ounces) frozen whipped topping, thawed1/2 cup pistachios, toastedWhole red shell pistachios and fresh mint, optional
Preparation
In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes; stir in walnuts.
Pour into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For frosting, in a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread over cake. Sprinkle with pistachios. Refrigerate for about 30 minutes before cutting. Garnish with whole pistachios and mint if desired. Refrigerate leftovers.
