1/2 package white or yellow cake mix (or Jiffy cake mix) Mix as directed on package. Bake and cool. (watch carefully).
Mix one (3 oz.) package instant vanilla pudding with 1 cup milk. Add 1 cup cultured sour cream and mix well. Spread this on cooked cake and chill.
Place 3 cups (or more?) sliced peaches or strawberries or whatever fruit you like of this.
Spread 8 or 9 oz. cool whip (room temperature) over fruit and top with crushed nuts. Refrigerate for 8 hours.
"Keeps well in refrigerator for several days. If I use regular size cake mix I bake cup cakes from rest or back rest in another small pan."