1 1/2 c. flour
1/2 c. melted butter
1/2 c. chopped nuts
1 (8 oz.) pkg. Philadelphia cream cheese
3/4 c. powdered sugar
4 c. Cool Whip
2 boxes pistachio instant pudding
3 c. milk

Mix flour, melted butter and chopped nuts and press into bottom of a 13 x 9 inch pan. Bake at 350 degrees for 20 minutes and let cool. Mix together cream cheese, powdered sugar, 2 cups Cool Whip and spread over cooled crust. Mix together instant pudding and milk and let stand a few minutes. Spread over cream cheese mixture. Top with 2 cups Cool Whip and sprinkle with nuts. Keep cool and serves 12-18.