1 stick butter
1 1/4 c. flour
1/2 c. chopped pecans
8 oz. cream cheese
1 c. sugar blend
1 lg. container Cool Whip
3 c. milk
2 boxes instant pistachio pudding

1ST LAYER:

To make crust: 1 stick butter (softened), 1 1/4 cups flour, 1/2 cup chopped pecans (pecans must be finely chopped). Mix together, spread into a 9 x 13 inch ungreased pan. Bake 15 to 20 minutes at 350 degrees. Let cool.

2ND LAYER:

8 ounce cream cheese (softened), 1 cup sugar, blend together. Add HALF the container of Cool Whip. Blend all 3 together. Spread over cool crust.

3RD LAYER:

3 cups milk, 2 boxes instant pistachio pudding. Mix together. Spread over 2nd layer.

4TH LAYER:

Spread the remaining Cool Whip over pudding. If desired pecans may be sprinkled on top. Refrigerate. Best if refrigerated overnight before serving.