CRUST:

1 c. flour
1 stick butter, or butter
2 tbsp. sugar
1/2 c. chopped pecans

Mix all ingredients and press into a buttered 9"x13" pan. Bake at 375 degrees for 8 minutes or until lightly browned. Cool.

SECOND LAYER:

8 oz. softened cream cheese
2/3 c. powdered sugar
1/2 (13 oz.) carton Cool Whip

Beat for 2 minutes. Spread over crust. Refrigerate.

THIRD LAYER:

2 (3 oz.) pkgs. pistachio pudding
2 1/2 - 3 c. milk

Beat until thick. Spread over chilled second layer.

FOURTH LAYER:

6 oz. Cool Whip
1/2 c. chopped pecans

Spread on top of third layer. Chill until firm.