1 pkg. white cake mix ( I like Betty Crocker Super Moist)
1 pkg. (4 serving size) pistachio instant pudding mix
1 c. Sprite or 7up
1/2 c. oil
Combine all ingredients in large mixer bowl. Blend, then beat at medium speed for 10 minutes. Pour into 2 greased and floured 8 inch pans. Bake at 350 degrees for 30-35 minutes or until toothpick inserted in middle comes out clean. (do not over bake)
When cool to the touch place in freezer for at least an hour up to overnight.
1 Cup cold milk
Cool Whip or Dream Whip
Wisk milk and pudding mix together and set aside.
Remove cakes from freezer and cut off tops. When pudding is set spread on one layer of cake and invert second layer on top.
Frost entire cake with Cool Whip.
*note: I like to to make this in a half sheet baking pan. When frozen I cut the cake in half and stack one side on top of the other with the pudding in the middle. Frost as usual.