Crust:

1 1/2 c. flour
1 1/2 stick butter
1 pinch salt
1 c. chopped pecans

Mix together flour, butter, salt and 1 cup chopped pecans and pat into bottom of 9x13 inch baking dish.

Bake at 375°F for 15 minutes; cool.

Cream Cheese Layer:

1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 c. Cool Whip

Mix together softened cream cheese, powdered sugar, and 1 cup Cool Whip; beat until smooth and then spread it on cooled crust.

Pudding Layer:

2 sm. pkg. pistachio instant pudding
2 to 3 c. milk
1 tsp. vanilla
Cool Whip and chopped pecans for topping

Mix together the pudding, milk and vanilla; beat to pudding consistency and then spread it over cream cheese layer.

Spread Cool Whip on top and sprinkle with chopped pecans. Refrigerate. Cut in squares to serve.