CRUST:

1 c. flour
1/2 c. nuts, chopped
1 tbsp. sugar
1 stick butter

Mix flour, nuts, sugar and butter with pastry blender. Spread in 9 x 13-inch pan. Bake 10 to 15 minutes at 350 degrees. After removing from oven, cool in refrigerator.

FILLING:

1 (8 oz.) pkg. cream cheese
1 c. confectioners sugar
1 (9 oz.) container Cool Whip
2 pkgs. pistachio instant pudding
3 c. milk

Cream confections sugar, cream cheese and half of Cool Whip. Spread on cooled crust. Prepare both packages of pudding using 3 cups milk instead of 4 cups. Pour over cream cheese and crust. Top with remaining Cool Whip. Chill several hours or overnight. Pastor's Mom - Fran