2 c. flour
1/4 tsp. baking soda
1 c. chopped nuts
1 c. butter
1 (8 oz.) cream cheese
1 c. confectioners' sugar
1/2 carton Cool Whip
2 pkg. pistachio instant pudding
3 1/2 c. milk

Mix first four ingredients. Press into 9 x 13 inch pan. Bake at 350 degrees for 20 minutes. Cream together cream cheese, confectioners' sugar and 1/2 carton of Cool Whip. Spread over crust. Put in refrigerator. Mix pistachio pudding and milk. Beat until thick. Spread over first layer. Spread 1/2 carton of Cool Whip over second layer. Sprinkle with nuts. Refrigerate.