1 1/2 c. flour
1/2 c. nuts
1 stick soft butter
8 oz. soft cream cheese
1 c. confectioners' sugar
4 oz. Cool Whip
2 pkgs. pistachio instant pudding
3 c. milk

Mix with knives first 3 ingredients. Bake at 350 for 18-20 minutes. When cool, mix next 3 ingredients together and put on top of crust. Refrigerate for 10 minutes.

Whip 2 minutes the instant pudding and milk. Pour over cream cheese mixture. Refrigerate.

When ready to serve, add remaining Cool Whip to cover pudding. Sprinkle nuts over top lightly.