1 1/4 c. flour
1/2 c. chopped pecans
1 stick butter
8 oz. cream cheese
1 c. powdered sugar
9 oz. container Cool Whip
2 (3 1/2 oz.) pkg. instant pistachio nut pudding mix
3 c. milk

Blend flour, nuts, and butter as you would for pie crust. Pat it into a 9 x 13 inch pan. Bake at 350 degrees for 15-20 minutes. While crust is cooling, whip cream cheese, powdered sugar, and half the Cool Whip. Pour over cooled pie crust. Mix pudding mix with milk. Pour over cheese layer. Spread remaining Cool Whip on top. Sprinkle with chopped nuts, if desired. Chill several hours before serving. Serves 18 easily.