1 stick butter
1 1/2 c. flour
1/2 c. chopped nuts
2 tbsp. sugar

Mix as for pie crust. Press into bottom of 9x13 inch pan. Bake 20 minutes at 350 degrees.

SECOND LAYER:

1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1/2 lg. carton Cool Whip

Beat cheese and powdered sugar together. Fold in Cool Whip. Spread this layer on top of cooled bottom crust.

THIRD LAYER:

2 boxes instant pistachio pudding
3 c. milk

Beat with mixer on low speed as per package instructions.

NOTE: Use only 3 cups of milk for the 2 packages. Spread pudding layer over cheese layer.

FOURTH LAYER:

Spread over half of the carton of Cool Whip on top. Sprinkle chopped nuts on top. Refrigerate overnight or for several hours. Keeps well and may be frozen.