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PISTACHIO TORTE 
1 c. flour
2 tbsp. sugar
1/2 c. butter
8 oz. cream cheese
1 c. powdered sugar
13 1/2 oz. Cool Whip
2 pkg. instant pistachio pudding (3 oz.)
2 1/2 c. milk
1/2 c. nuts

Cream together flour, sugar and butter and press in 9 x 13 inch pan. Bake at 350 degrees for 10 to 15 minutes. Cream together cream cheese, powdered sugar and half the Cool Whip. After torte crust is cool, put cream mixture on top.

Mix 2 packages pistachio pudding (may use chocolate pudding) with 2 1/2 cups milk and pour on top of second layer. Cover with other half of Cool Whip. Sprinkle with nuts and refrigerate until firm.

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