1 c. flour
3/4 c. powdered sugar, divided
2 1/2 c. light cream
1 (8 oz.) frozen whipped topping, thawed and divided
1/3 c. butter, softened
1 (8 oz.) cream cheese, softened
2 small pkg. instant pistachio pudding

In medium bowl, combine flour, butter and 1/4 cup powdered sugar. Mix with fork or pastry blender until well combined. The mixture will be slightly crumbly. Press evenly into bottom of 8 or 9-inch square shallow baking dish.

Bake at 400°F for 8 minutes until just slightly brown at the edges or leave unbaked as desired. In medium bowl of electric mixer, combine softened cream cheese, remaining 1/2 cup powdered sugar and 1/2 of the whipped topping. Beat until fluffy and spread evenly on top of the flour crust. Refrigerate while making pudding layer.

In large bowl of electric mixer, combine cream and pistachio pudding and beat according to package instructions. Please note that you do NOT use milk in the amount called for in the package instructions. Spread pudding layer on top of cream cheese layer. Chill until pudding is firm to the touch. Spread evenly with remaining half of the whipped topping and chill several hours or overnight.

Makes 8 to 10 servings.