1 c. flour
1/2 c. soft butter
1/2 c. chopped pecans

2ND LAYER:

1 c. sifted powdered sugar
9 oz. Cool Whip
1 (8 oz.) pkg. cream cheese, softened

3RD LAYER:

2 sm. boxes instant pistachio pudding
2 1/2 c. cold milk

For Crust: Combine flour, butter, and pecans. Press into 8 x 11 inch pan. Bake at 350 degrees for 10 minutes. Cool.

For 2nd Layer: Mix together powdered sugar, Cool Whip, and cream cheese; spread over crust.

For 3rd Layer: Follow directions on pudding box, except use only 2 1/2 cups milk. Spread over 2nd Layer and refrigerate.