1/3 lb. graham crackers, crushed
1/2 lb. butter
1 c. peanut butter
2 1/2 c. powdered sugar
2 c. chocolate chips

Combine crumbs, butter, peanut butter and powdered sugar. Cream and press into 9 x 13 inch pan. Melt chocolate chips and spread on top. Refrigerate.

Wisdom is better than rubies.
PISTACHIO BARS

1 c. flour
1 stick butter
2 tbsp. sugar
1 c. diced nuts

Mix and press in 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Mix 8 ounce cream cheese, 3 large tablespoons Cool Whip and 2/3 cup powdered sugar. Put over cooled crust. Then mix 2 packages instant pistachio pudding with 2 1/2 cups milk; beat 2 minutes or until thickened. Pour over second layer. Spread balance of Cool Whip and sprinkle with nuts. Chill.