1 c. plain flour
1 stick butter
2 tbsp. sugar
1/4 c. chopped pecans

2ND LAYER:

2/3 c. powdered sugar
1 (8 oz.) cream cheese
1/2 of a 13 oz. Cool Whip

3RD LAYER:

2 sm. pkg. pistachio pudding

4TH LAYER:

1/2 of a container Cool Whip

1st Layer: Mix all ingredients and press into a 9 x 13 inch pan and bake at 350 degrees for 15 minutes.

2nd Layer: Combine sugar and cheese until light and fluffy, then fold in Cool Whip. Spread mixture over the first layer after it cools.

3rd Layer: Mix pudding with 2 1/2 cups of milk. Spread over 2nd layer after pudding thickens.

4th Layer: Spread remaining Cool Whip on top and garnish with pecans.