1 1/2 sticks butter
1 1/2 c. flour
3/4 c. ground pecans
8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip
2 pkg. instant pistachio pudding
3 c. milk

Mix butter, flour, pecans. Press into 9x13 inch dish. Bake at 350 degrees for 15 minutes. Let cool.

Mix cream cheese, sugar, Cool Whip. Spread over cooled crust. Refrigerate for 2 hours. Add milk to pudding, mix well. Spread over second layer. Let set 2 hours. Top with 1 cup Cool Whip. Chill overnight. Cut into bars.