Directions: 1. Preheat oven to 350 2. Combine cake mix, water and egg substitute in a large mixing bowl. Beat on low speed 30 seconds, then high speed 3 minutes. Pour batter into a 9x13 inch baking dish sprayed with butter flavored cooking spray. Bake 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool completely. 3. Using a 3/8 inch wooden dowel or similar object, poke holes in cake at approximately 3/4 inch intervals. 4. Combine cream cheese and powdered sugar using an electric mixer on low speed. Gradually blend in pudding mixes. Fold in 1 cup whipped topping. Immediately pour pudding mixture over cake. Shake baking dish lightly so that pudding will settle into holes. Refrigerate 5-10 minutes or until pudding is set. 5. Top with remaining whipped topping. Sprinkle with pistachios.