CRUST:

2 cups all-purpose flour
1 cup (2 sticks) butter
1 cup chopped nuts

Press out in bottom of pan and bake at 350°F until light brown. Let cool.

FILLING:

1 (8 oz.) pkg. cream cheese
1 cup sugar
1 (16 oz.) tub Cool Whip, divided
1 (3 1/2 oz.) pkg. instant pistachio pudding mix
1 regular Hershey almond candy bar

Mix cream cheese, sugar and 1/2 tub Cool Whip together. Mix pudding mix according to package directions. Put cream cheese mixture on crust, next pudding. Top with remaining Cool Whip. Grate a Hershey almond candy bar over top. Chill.