CRUST:

1 c. flour
1 stick softened Imperial
1/4 c. chopped walnuts

Mix together and pat in bottom of 9"x13" glass pan. Bake 15 to 20 minutes at 350 degrees. Cool.

1ST LAYER:

1 (8 oz.) pkg. cream cheese, softened
2/3 c. powdered sugar

Beat together until smooth. Add 1 (8 oz.) extra creamy Cool Whip. Carefully spread on cooled crust.

2ND LAYER:

2 sm. pkgs. pistachio instant pudding
2 1/2 c. cold milk

Beat according to pudding directions and spread on cream cheese layer. Top with 1 (8 oz.) extra creamy Cool Whip and sprinkle with nuts. Refrigerate.