1 c. flour
2 tsp. sugar
1 stick butter (melted)
1/2 c. nuts

Mix well in a 9 x 13 inch oblong pan and pat real flat. Bake in 350 degree oven until light brown. Let cool.

2ND LAYER:

1 (8 oz.) cream cheese
2/3 c. powdered sugar

Cream well then add 1/2 contents of the largest size Cool Whip. Mix and spread over 1st layer.

3RD LAYER:

Mix 2 packages pistachio instant pudding with 2 1/2 cups cold milk. When thick pour over 2nd layer.

4TH LAYER:

Cover with remaining Cool Whip. Chill well and cut into squares to serve.

Note: Can use chocolate instead of pistachio pudding.