1 1/4 c. bisquick
3 tbsp. butter
1 c. powdered sugar
1 c. Cool Whip
2 1/2 c. cold milk
Shredded chocolate
1 tbsp. brown sugar, packed
1/2 c. nuts, chopped
1 pkg. cream cheese (8 oz.)
2 pkg. pistachio instant pudding (3 oz. each)
Cool Whip

Combine bisquick, brown sugar, butter and nuts until crumbly. Press into 13 x 9 inch baking pan. Bake at 375 degrees about 10 minutes, until light brown. Cool completely. Beat powdered sugar and cream cheese together. Fold in Cool Whip. Spread over first layer. Combine pudding and milk, beat with hand mixer until thick. Pour onto cream cheese layer. Cover with Cool Whip; sprinkle with shredded chocolate. Refrigerate until firm. Variation: Use butter pecan pudding and sprinkle with chopped pecans.