1 1/4 c. flour
1/2 c. butter, softened
1/2 c. chopped nuts (pistachio or walnuts)
8 oz. pkg. cream cheese, softened
1 c. powdered sugar
8 oz. carton frozen whipped topping, thawed
2 (3 3/4 oz.) pkg. pistachio instant pudding mix
3 c. milk

Heat oven to 350 degrees. Grease 13 x 9 inch casserole dish. Combine flour and butter in bowl until crumbly. Stir in nuts. Pat into bottom of baking dish. Bake shell at 350 degrees for 18-20 minutes, or until lightly brown. Cool.

In small bowl, combine cream cheese and powdered sugar until smooth. Fold in 1/2 carton of whipped topping, spread over cooled crust.

In medium bowl combine pudding mix and milk, beat thoroughly. Pour carefully over cheese layer. Top with remaining whipped topping. Refrigerate.