Pistachio 4 Layer Cake - Recipe

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PISTACHIO 4 LAYER CAKE

FIRST LAYER:

1 c. flour
2 tbsp. sugar
1 stick butter
1/4 c. chopped nuts

Spread into pan (9 x 13) and bake 15 minutes at 375 degrees, cool.

SECOND LAYER:

1 (8 oz.) cream cheese
2/3 c. powdered sugar
1/2 container (9 oz.) Cool Whip

Beat together.

THIRD LAYER:

2 pkgs. instant pistachio pudding

Beat with 2 1/2 cups milk, put over second layer.

FOURTH LAYER:

Spread remaining Cool Whip, sprinkle with nuts and refrigerate 3 to 4 hours.

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