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

Mix first three ingredients, knead like a pie crust. Put in 9 x 13 pan. Bake 15 minutes at 350 degrees. Cool. Combine cream cheese, powdered sugar, 1/3 carton of Cool Whip and pistachio instant pudding in another bowl and mix well. Then combine the two mixtures together. Pour into the pie crust. Place remaining Cool Whip on top.

Hint: If cream cheese is left at room temperature for a few hours, it is much easier to mix with ingredients.