1 c. flour
1/2 c. butter
1/2 c. ground pecans
1 c. powdered sugar
8 oz. cream cheese
2 1/2 c. Cool Whip
2 pkgs. instant pistachio pudding
3 c. milk

1st layer: Mix flour, butter and nuts. Press in 9x13 pan. Bake 15 minutes at 350 degrees. Do not brown.

2nd layer: Cream powdered sugar and cream cheese together and fold 1 cup Cool Whip in. Spread over cooled crust.

Beat together pudding mix and milk for 2-3 minutes. Spread over 2nd layer. Spread 1 1/2 cups topping over all. Refrigerate 2-3 hours or overnight.