Crust:

1 c. flour
1 stick butter
1/2 c. chopped nuts

Mix flour and butter together until crumbly. Press into 9 x 13-inch pan. Sprinkle with chopped nuts.

Bake at 350°F until golden brown, 15 to 20 minutes. Let cool.

Filling:

1 c. powdered sugar
1 (8 oz.) pkg. cream cheese
1 (8 oz.) pkg. Cool Whip
2 (3 oz.) pkg. pistachio instant pudding
3 c. cold milk
nutmeg

Cream powdered sugar with cream cheese. Add 1 cup Cool Whip. Spread mixture over crust. Mix milk and instant pudding together. When set up, spread over white layer. Spread remaining Cool Whip on top. Dust with nutmeg. Chill at least 2 hours before serving.