Filling:

1 pkg. (8 oz.) cream cheese
2/3 c. powdered sugar
1/2 large container of Cool Whip

Mix and pour over cooled crust.

Topping:

2 boxes instant Pistachio pudding
2 1/2 c. milk

Beat 1 minute. Pour over cream cheese. Top with rest of Cool Whip. Sprinkle a few nuts on top (optional).

Crust:

2 tbsp. sugar
1 stick butter
1/4 c. chopped nuts

Mix and pat in greased 9 x 13 pan.

Bake at 350°F for 15 minutes.