CRUST:

1 c. flour
2 tbsp. sugar
1 stick butter, melted
1/2 c. chopped pecans

Mix all together and press into a 7"x13" pan. Bake at 350 degrees for 15 minutes. Cool. 2/3 c. powdered sugar 2 (3 oz.) boxes instant pistachio pudding (Jello) 2 1/2 c. milk

Beat together cream cheese and powdered sugar and spread on top of cooled crust. Mix pudding mixes and milk on low speed. When thick, fold in 1/2 of a large Cool Whip. Pour this over cream cheese mixture. When this is firm (in refrigerator), cover with the rest of the Cool Whip. Sprinkle top with ground nuts. Cut into squares. 20 to 24 squares.