1 c. flour
1 stick soft butter
1/2 c. pecans

Combine. Press into 10 x 14 inch pan. Bake at 350 degrees for 20 minutes. Cool. 8 oz. pkg. cream cheese 1 c. powdered sugar 2 pkgs. pistachio almond instant pudding 2 1/2 c. milk

Beat until thick. Spread over crust. Top with rest of Cool Whip.