1 stick butter
1 1/4 c. flour
1/2 c. chopped nuts; optional

Mix all ingredients and press into a 9 x 13 inch pan. Bake for 15 minutes at 350 degrees. Blend the following: 1 c. confectioners sugar 1/2 of a 9 oz. container Cool Whip

Spread over freshly baked crust. If you let the crust cool a little, the topping will spread more easily. Chill 15 minutes. Mix 2 packages instant pistachio pudding (4 ounce size) with 3 cups milk. Pour over rest. Chill 20 minutes and top with remaining Cool Whip. Decorate with cherries if desired. 24 squares.