Pistachio Cake

1 package white cake mix (regular size)

  1 package (3.4 ounces) instant pistachio pudding mix

  1 cup lemon-lime soda

  1 cup canola oil

  3 eggs

  1 cup chopped walnuts

  FROSTING:

  1-1/2 cups cold milk

  1 package (3.4 ounces) instant pistachio pudding mix

  1 carton (8 ounces) frozen whipped topping, thawed

  1/2 cup pistachios, toasted

1. 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.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. 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

Enjoy and Have fun Baking!!!!