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COOL WHIP PISTACHIO CAKE 
1 stick butter, softened
1 1/2 c. flour
2 (4 oz.) boxes pistachio instant pudding
9 oz. Cool Whip
8 oz. cream cheese
3 c. milk
1 c. confectioners' sugar
1/2 c. chopped nuts (optional)

Mix the butter and flour with fork until crumbly. Then add nuts. In 9x13 inch pan, spread and press flour and butter mixture in pan. Bake at 350 degrees for about 4 minutes. Let cool completely.

Now mix cream cheese with confectioners' sugar and half of the Cool Whip. Then spread over butter and flour mixture. Then mix pudding and milk. Pour on top of the cream cheese mixture and put in the refrigerator for about 1 1/2 hours.

When ready to serve, top it with the rest of the Cool Whip and serve.

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