1 stick butter
1 c. flour
1/2 c. chopped pecans
1 pkg. cream cheese
1 c. Cool Whip
1 c. powdered sugar
2 boxes pistachio instant pudding
3 1/2 c. milk

Mix butter, flour and pecans. Press into 9 x 13 pan and bake at 350 degrees for 10 to 15 minutes. Cool. Combine cream cheese, Cool Whip and powdered sugar. Spread over first layer. Beat and let set for 5 minutes: pistachio pudding and milk. Spread on top of second layer. Spread more top of second layer. Spread more Cool Whip to cover top of third layer. Serves 12.