Pistachio Cake

1 package (18-1/4 ounces) white cake mix
1 package (3.4 ounces) instant pistachio pudding mix
1 cup lemon-lime soda
1 cup vegetable 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 chopped pistachio, toasted
Whole red shell pistachio and fresh mint, optional

In a mixing bowl, combine the first five ingredients. Beat on medium speed for 2 minutes; stir in walnuts. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, in a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in the whipped topping. Spread over cake. Sprinkle with pistachio. Refrigerate for about 30 minutes before cutting. Garnish with whole pistachios and mint if desired. Refrigerate leftovers. Makes 12-15 servings