2 pkg. instant pistachio pudding
2 pkg. lady fingers
1 (10 oz.) carton whipped topping
3 c. milk
1/4 c. chopped nuts

Prepare pudding according to package directions, using only 3 cups of milk. Fold in one half carton whipped topping. Split the lady fingers and put one layer of them in the bottom of a 9x13 inch pan. Cover with half the pistachio mixture.

Repeat layers with rest of the lady fingers and pistachio mixture. Top with remaining whipped topping. Refrigerate 3 or 4 hours. Before serving, garnish with nuts. Note: This dessert is best if made a day in advance. Keep refrigerated until serving time.