Crust:

1 stick butter
1 1/2 cup flour
1/2 cup chopped walnuts

Filling:

1 (8 oz.) package cream cheese, softened
1 cup confectioners' sugar
1/2 (9 ounce) container cool whip
2 package instant pistachio pudding
3 cup milk

Blend together butter, flour and chopped nuts until crumbly and pat into 9 x 13-inch pan.

Bake for 15 minutes at 350°F. Cool. Filling: Blend together cream cheese, confectioners sugar and cool whip. Spread over crust. Chill 15 minutes. Blend together pudding and milk; spread over cheese. Cool 20 minutes. Spread with remaining cool whip and sprinkle with 1/4 cup chopped walnuts. More cool whip can be added.