1 1/2 c. flour
1 stick soft butter
1/2 c. crushed pecans
1 (8 oz.) cream cheese
1 c. sugar
Cool Whip
2 (3 oz.) pkgs. pistachio instant pudding
3 c. milk

Mix with mixer, flour and butter. Add 1/2 cup pecans. Pat into 9x13-inch buttered pan. Bake at 350 degrees for 20 minutes.

Blend cream cheese (softened) and sugar; fold in 1/2 large tub of Cool Whip. Spread onto cookie crust. Mix 2 packages pistachio instant pudding with 3 cups milk. Pour onto above mixture and top with remaining Cool Whip. Sprinkle with crushed nuts if desired.