CAKE

• 1 box white cake mix
• 3 eggs
• 10 oz club soda or water
• 1 pkg (3.4 oz) instant pistachio pudding
• 3/4 c vegetable oil

FROSTING

• 1 pkg (3.4 oz) instant pistachio pudding
• 1 3/4 c cold milk
• 8 oz cool whip

Preheat oven to 350ºF. In a bowl, mix all cake ingredients together until thoroughly combined. Pour into a greased 9×13 pan and bake for 25 minutes. Remove from oven and cool completely in the refrigerator for 1-2 hours.

In a bowl, mix pistachio pudding and cold milk together to form a pudding. Fold in cool whip until thoroughly integrated. Spread over cake and enjoy!