Pistachio Nut Cake with Sugar-free Frosting

1 yellow cake mix

2 pkgs instant sugar free pistachio pudding mix

1 c. oil

3 eggs

1 c. club soda

1/2 c. chopped pistachio nuts

8 oz. cool whip, thawed

3/4 c. milk

Preheat oven to 350 degrees. Spray a 10" Bundt or angel food cake pan. In a medium bowl, stir together cake mix and 1 pkg pudding mix. Add oil, eggs, and club soda. Mix well. Fold in chopped nuts, reserving some for garnish if desired. Pour into prepared pan. Bake 50-60 minutes until cake springs back when touched. Cool for 10 minutes in pan before inverting onto wire rack to cool completely. In a medium bowl, stir together cool whip and instant pudding. Add milk. Allow to set. Frost entire cake, including the hole with frosting and garnish with more pistachios if desired. Keep chilled until ready to serve.

This cake is delicious and light, as well as a great St. Patrick's Day dessert : )