1 c. walnuts
1 c. flour
1 stick softened butter
1 lg. container Cool Whip
2 (3 oz.) pkg. instant pistachio pudding
3 c. milk
1 1/2 c. powdered sugar

Mix 3/4 cup walnuts, flour, and butter. Press into 9 x 13 inch pan. Bake 20 minutes at 350 degrees; cool. Blend cream cheese with sugar. Add 1 cup Cool Whip and spread on crust. Beat milk and pudding until thick. Pour over 2nd layer. Top with Cool Whip and remaining walnuts. Chill.