1 c. flour
1 stick butter
1/2 c. pecans, chopped

SECOND LAYER:

1 (8 oz.) pkg. Philadelphia cream cheese
2/3 c. powdered sugar
1/2 lg. carton whipped topping

THIRD LAYER:

2 pkg. pistachio pudding & pie mix
2 c. milk
1/2 c. pecans
1/2 lg. carton whipped topping

For the first layer, mix all ingredients together to form a small ball and then place on wax paper with another sheet of wax paper over. Roll with a rolling pin to the size of a baking pan, 13 x 9 inch. Remove top paper and place mixture in greased pan. Bake about 10 minutes or until slightly brown. Do not overbake.

Second Layer: Whip cheese and powdered sugar until creamy and then add 1/2 carton of the whipped topping. Mix thoroughly and spread on first layer.

Third Layer: Beat pudding mix with milk until thickened, using an electric mixer. Pour over second layer and use remainder of whipped topping and pecans. Keep refrigerated until use. Makes 15 pieces or more.