1 1/2 sticks butter
1 1/2 c. flour
1 sm. pkg. chopped pecans
1 c. powdered sugar
1 (8 oz.) cream cheese
2 pkg. pistachio instant pudding
3 c. milk
Cool Whip

Mix first 3 ingredients together and press flat on bottom of 9 x 13 inch pan at 350 degrees. Bake for 20 minutes or until brown. Let crust cool. Mix next 2 ingredients, spread on cooled crust. Add 3 cups milk to 2 packages pistachio pudding; beat until thick. Spread on top of cream cheese layer. Cover with Cool Whip. Refrigerate. Cut into squares.