1 (18.25-ounce) package white cake mix
1 (7-ounce) package instant pistachio pudding mix
3 large eggs
1 cup vegetable oil
1/2 cup chopped pistachio nuts
2-1/4 cups milk
2 packages non-dairy topping mix (dry)
In a bowl mix together white cake mix and 1 package instant pistachio pudding mix. Add eggs and blend well. Stir in oil, chopped pistachio nuts and 1 cup milk. Beat with an electric mixer on medium speed for 4 minutes. Pour batter into a greased 13 x 9-inch cake pan. Bake at 350*F for 45 to 50 minutes. Cool.
For frosting: In a bowl combine non-dairy topping mix (dry) and 1 1/4 cups cold milk. Beat with an electric mixer on medium speed until fluffy. Slowly add 1 package instant pistachio pudding mix. Beat on low speed until thoroughly combined. Spread over the cooled cake. Keep refrigerated.
Makes 12 servings.