BOTTOM CRUST:

1 1/2 c. Bisquick
1 tbsp. brown sugar
3 tbsp. butter
1/2 c. finely chopped nuts

Mix crust ingredients. Press into a 9x13 inch rectangular pan. Bake at 375 degrees until light brown, 10-12 minutes. Chill in refrigerator.

SECOND LAYER FILLING:

1 c. Cool Whip
1 c. powdered sugar
8 oz. cream cheese, at room temperature

Beat together gradually until fluffy. Spread on cold bottom crust.

THIRD LAYER FILLING:

2 pkgs. instant pistachio or lemon, vanilla, etc. pudding
2 1/2 c. milk

Mix pudding and milk. Beat until thick. Pour over cream cheese mixture.

FOURTH LAYER:

1 c. Cool Whip
1/2 c. chopped nuts
1 c. Cool Whip for top

Spread smooth. Sprinkle nuts on top. Refrigerate until firm, 3 hours.