1 c. flour
2 tbsp. sugar
1/2 c. chopped nuts
1/2 c. melted butter
1 (8 oz.) cream cheese
1 c. powdered sugar
1 c. Cool Whip
3 sm. pkgs. instant pistachio pudding
3 3/4 c. milk
Remaining of 12 oz. Cool Whip

Mix first 4 ingredients. Spread in 13x9 greased pan. Makes very thin crust. Bake at 350 degrees for 20 minutes. Burns easily - watch carefully.

Beat cream cheese until creamy. Add powdered sugar and Cool Whip (1 cup). Spread on cooled crust. Mix pistachio pudding with milk (DO NOT MIX UNTIL READY TO USE). Let mixture stand for several minutes. Spread on top of above mixture. Spread rest of 12-ounce Cool Whip on top. Sprinkle with nuts. Refrigerate. Serves 12.

May use chocolate pudding instead of pistachio.