1/2 c. butter
1 c. all-purpose flour
1/2 c. confectioners sugar
1/2 c. chopped walnuts

In a mixing bowl, cream the butter. Add flour and sugar; blend until crumbly. Stir in walnuts. Press onto the bottom of a 13 x 9 x 2-inch baking dish coated with nonstick cooking spray.

Bake at 375°F for 10 to 12 minutes or until set. Cool.

First Layer:

1 (8 oz.) pkg. fat-free cream cheese, softened
1 c. (8 oz.) nonfat sour cream
1 (8 oz.) carton frozen light whipped topping, thawed

Second Layer:

3 c. cold skim milk
2 pkg. sugar-free fat-free instant pistachio pudding mix

Topping:

1 (8 oz.) carton frozen light whipped topping, thawed
2 tbsp. ground walnuts

In a mixing bowl, beat cream cheese and sour cream. Fold in whipped topping. Spread over the crust.

In another mixing bowl, combine milk and pudding mixes; beat on low speed for 2 minutes. Spread over first layer.

Carefully spread whipped topping over Second Layer. Sprinkle with walnuts. Chill at least 1 hour.

Yields 24 servings.