1 1/4 c. flour
1/2 c. butter, softened
1/2 c. finely chopped pistachios
8 oz. pkg. cream cheese, softened
1 c. powdered sugar
8 oz. carton frozen whipped topping, thawed
2 (3 3/4 oz.) pkg. pistachio instant pudding and pie filling mix
3 c. milk

Heat oven to 350 degrees. Grease 13 x 9 inch pan. Spoon flour into measuring cup; level off. In small bowl, combine flour and butter until crumbly. Stir in pistachios; pat into prepared pan. Bake at 350 degrees for 18 to 22 minutes or until light golden brown; cool.

In small bowl, combine cream cheese and powdered sugar until smooth and creamy. Fold in 1/2 carton of whipped topping; spread over cooled crust.

In large bowl, beat pudding mix and milk at medium speed until thickened, about 5 minutes. Pour mixture carefully over cheese layer. Spread with remaining whipped topping. Refrigerate several hours or overnight. 12 servings.