2 c. flour
2 sticks butter
1/2 c. chopped pecans
1 (8 oz.) cream cheese
2/3 c. powdered sugar
1 lg. container Cool Whip
2 pkgs. instant pistachio pudding
2 1/2 c. milk

Blend flour, butter, chopped pecans. Bake 15-20 minutes at 350 degrees. Let cool completely.

LAYER 1: Mix together cream cheese and powdered sugar and 1/2 container Cool Whip.

LAYER 2: Mix milk and pudding and let set a few minutes.

LAYER 3: Remaining Cool Whip to the pudding.

LAYER 4: Sprinkle with pecans. Can also use lemon pudding.