1 c. flour
1 stick butter, softened
2 tbsp. sugar
1/4 c. nuts, finely chopped

Mix these and press into 9 x 13-inch pan. Bake at 350 degrees for 10 to 15 minutes.

2ND LAYER:

1 (8 oz.) pkg. cream cheese
2/3 c. confectioners' sugar
1/2 (8 oz.) container Cool Whip

Beat this with spoon and spread on first layer.

3RD LAYER:

2 sm. pkgs. instant pistachio pudding
2 1/2 c. milk

Mix this together. Spread over second layer.

4TH LAYER:

1/2 (8 oz.) container Cool Whip (remainder)

Spread over third layer. Sprinkle with chopped nuts. Refrigerate at least 4 to 6 hours. Yummy!