1 stick butter
1 c. flour
1 c. powdered sugar
1 (8 oz.) cream cheese
1 (9 oz.) Cool Whip
2 pkg. pistachio pudding
3 c. milk
1/2 c. chopped nuts

Mix together flour, nuts, and butter. Spread into 9 x 13 inch pan and bake 20 minutes at 350 degrees. Cool. Combine powdered sugar and cream cheese. Fold in 1 cup Cool Whip. Spread over cooled crust. Mix together pudding with milk until thick. Spread over cheese layer. Top with remaining whipped topping. Garnish with chopped nuts. Refrigerate. Serves 12. This recipe can be divided in half and prepared in an 8 inch pie plate to serve 6.