1 c. flour
1 stick butter
1/2 c. pecans
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 sm. carton Cool Whip
2 boxes instant pistachio pudding
3 c. milk
1 sm. can crushed pineapple
1 lg. carton Cool Whip, thawed
Pecans for garnish

1. Mix together flour, butter, 1/2 cup pecans and pat in greased oblong dish (approximately 9"x15"). Bake 20 minutes at 350 degrees. Cool completely before adding other layers.

2. While crust is cooling, mix cream cheese, powdered sugar and Cool Whip. Beat well. Put on cooled crust.

3. Mix 2 boxes instant pistachio pudding with milk. Beat until it starts to thicken. Pour on cream cheese layer.

4. Drain pineapple and place on top of pudding layer.

5. Top with large container Cool Whip (spread).

6. Garnish with pecans.