2 sm. boxes pistachio pudding (instant)
1 lg. container Cool Whip
8 oz. cream cheese
1 c. chopped walnuts
1/2 c. butter
1 c. flour

Blend flour, butter and 1/2 cup walnuts together. Press into glass baking dish (9 x 13 inches) and bake at 325 degrees for 10 minutes.

Meanwhile, beat cream cheese and 1/2 of Cool Whip together. Spread on top of cooled crust. Mix the pistachio pudding according to directions. Pour over cream cheese mixture. Then top with rest of Cool Whip. Sprinkle with remaining nuts. Chill.