1 (18 ounce) box butter pecan cake mix |
3 eggs (or as called for by your cake mix) |
1/3 cup oil (or as called for by your cake mix) |
1 1/3 cups water (or as called for by your cake mix) |
1 (6 ounce) box vanilla instant pudding mix |
1 cup milk (i use skim, but you can use what you like) |
12 ounces cool whip (i use fat-free, but you choose) |
1 1/2-2 cups of chopped pecans (i toast them for a few minutes-which is optional) |
1 teaspoon vanilla |