1 c. self rising flour
2 tbsp. sugar
1 stick cold butter
1/2 c. chopped nuts

Cut butter into flour, mixed with sugar. Add nuts. Spread in 9 x 13 inch pan evenly. Bake for 15 minutes at 350 degrees. Cool!!

SECOND LAYER:

1 (8 oz.) pkg. cream cheese
2/3 c. sugar
1/2 bowl of lg. Cool Whip

Mix cream cheese and sugar well. Add Cool Whip. Spread on top of first layer when it is cool.

THIRD LAYER:

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

Beat together and spread on top of second layer.

FOURTH LAYER:

Spread remaining 1/2 bowl of Cool Whip on top of third layer. Sprinkle 1/2 cup of chopped nuts on top of Cool Whip. Can be eaten instantly or frozen for future use. After freezing, cut into squares.

I think this cake is better eaten frozen or partially frozen.