1/2 c. butter
1 c. nuts (walnuts)
1 1/4 c. flour
8 oz. cream cheese
1 c. confectioners sugar
1/2 of 12 oz. container whipped topping
2 pkgs. pistachio instant pudding
3 c. milk

ONLY 3 cups milk!

Chop nuts, then add to flour and butter. Cut with pastry cutter or blend with hands. Pat into 9x13 lightly greased pan. Bake 15 minutes at 375 degrees. Cool.

Whip together softened cream cheese and the whipped topping and confectioners sugar; beat until smooth. Spread on cooled crust. Whip pudding with milk; spread on cream cheese layer. Top with remaining whipped topping (1/2 of the 12 ounces). Sprinkle with nuts, coconut, etc. to your taste.