1 lg. pkg. instant pistachio pudding
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1/2 c. Cool Whip
3 c. flour
1 1/2 sticks butter, softened
1 sm. pkg. slivered almonds

Mix pudding according to package directions. Set aside.

To make crust: Mix the flour, butter and most of the almonds, reserving some for garnish. Pat into a 9 x 13 inch pan and make at 350 degrees for about 12-15 minutes or until golden. Cool the crust.

Meanwhile, mix cream cheese, powdered sugar and Cool Whip. When crust is cool, layer cream cheese mixture and pistachio pudding with cream cheese mixture on the bottom. Top with a layer of Cool Whip and almonds.