1 c. flour
1/2 c. butter
1/2 c. chopped walnuts

Mix and press into 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Let cool.

NEXT LAYER MIX:

2 boxes pistachio instant pudding
3 c. cold milk

Beat and pour over cooled crust.

THIRD LAYER:

1 c. powdered sugar
1 (8 oz.) pkg. cream cheese
1/2 container Cool Whip (use 9 oz. size)

Beat until fluffy. Pour over top of pudding.

LAST LAYER:

Spread the other 1/2 container of Cool Whip and sprinkle with nuts. Chill in refrigerator.