1 1/4 c. flour
1/2 c. butter, softened
1/2 c. finely chopped pistachios
8 oz. cream cheese, softened
1 c. powdered sugar
8 oz. Cool Whip, thawed
2 (3 3/4 oz.) pkgs. pistachio instant pudding
3 c. milk

Heat oven to 350 degrees. Grease 13 x 9 pan. Lightly spoon flour into measuring cup. In small bowl combine flour and butter until crumbly. Stir in pistachios; pat into prepared pan. Bake at 350 degrees for 18-22 minutes or until light golden brown; cool.

In small bowl combine cream cheese and powdered sugar until smooth and creamy. Fold in 1/2 carton of Cool Whip; spread over cooled crust. In large bowl beat pudding mix and milk at medium speed until thickened, about 5 minutes.

Pour mixture carefully over cheese layer. Spread with remaining Cool Whip. Refrigerate several hours or overnight.