1 c. flour
1/2 c. butter
Pecans or walnuts (opt.)
3 c. milk
1 (8 oz.) Cool Whip
1 (8 oz.) cream cheese
1 c. powdered sugar
2 pkgs. instant pistachio pudding

CRUST: Mix 1 cup flour and butter with nuts into 9"x13" pan; press. Bake at 375 degrees for 10 to 12 minutes. Cool.

BOTTOM LAYER: Mix cream cheese and powdered sugar until smooth, add 1 cup Cool Whip and spread on crust.

TOP LAYER: Mix 2 packages pudding and 3 cups milk. Spread on cream cheese layer. Top with remaining Cool Whip and sprinkle with nuts.