1 c. flour
1 stick butter
1 c. chopped pecans (optional)
2 tbsp. sugar
1 (8 oz.) cream cheese
1 lg. carton Cool Whip
2/3 c. powdered sugar
2 (3 1/2 oz.) pistachio instant pudding
2 1/2 c. milk

Melt butter and add flour, pecans and sugar. Press into 9x13 pan. Bake 15 minutes at 375 degrees or until brown.

Blend together powdered sugar and cream cheese. Fold in half carton of Cool Whip. Spread over cooled crust.

Mix pistachio instant pudding and milk until thick. Pour over second layer. Spread other half carton of Cool Whip over third layer and refrigerate.