1 1/4 c. Bisquick
1 tbsp. brown sugar
3 tbsp. firm butter
1/2 c. finely chopped nuts
1 c. powdered sugar
8 oz. pkg. softened cream cheese
1 c. chilled whipped cream
2 pkgs. pistachio instant pudding mix
2 1/2 c. cold milk
1 tbsp. powdered sugar

Heat oven to 375 degrees. Mix Bisquick, brown sugar, and firm butter until crumbly. Stir in nuts. Press in ungreased 9 x 13 x 2 inch pan. Bake until light brown, about 10 minutes.

Beat 1 cup powdered sugar and cream cheese until soft. Beat chilled cream until stiff. Fold 1 cup cream into cheese mixture. Spread evenly over baked layer.

Mix dry pudding mix with milk and shake until thick (2 minutes). Carefully pour over cream cheese mixture. Cover and refrigerate until firm. Fold 1 tablespoon powdered sugar into remaining whipped cream. Garnish each serving with this cream and chocolate curls.