1 c. flour
1/2 c. butter, softened
1/4 c. chopped nuts
1 tbsp. sugar
2/3 c. powdered sugar
1 (8 oz.) cream cheese, softened
1 (8 oz.) frozen whipped topping, thawed
2 (4 oz.) pkg. instant pistachio pudding
2 1/2 c. milk

For Crust: Combine flour, butter, nuts and sugar until crumbly; knead to blend. Pat in bottom of 9 x 13 inch pan. Bake at 375 degrees for 12-15 minutes. Cool.

Beat powdered sugar, cream cheese and 1/2 whipped topping. Spread over crust. Prepare pudding using 2 1/2 cups milk. Spread over cheese mixture. Spread remaining topping over pudding. Sprinkle with nuts. Chill 1-4 hours.