FIRST LAYER:

1 c. flour
2 tbsp. sugar
1 stick butter

Mix together like pie crust. Place in 9 x 13 inch pan and bake at 350 degrees for 15 minutes. Refrigerate until cold.

SECOND LAYER:

8 oz. cream cheese
2/3 c. powdered sugar
4 1/2 oz. Cool Whip

Cream the cream cheese and sugar. Fold in Cool Whip. Place on top of cooked crust.

THIRD LAYER:

2 (3 oz.) pkg. Pistachio instant pudding
2 1/2 c. cold milk

Beat until real thick and then spread on cream cheese layer.

FOURTH LAYER:

4 1/2 oz. Cool Whip

Swirl on top. Best if chilled overnight. May be garnished with almonds and candied cherries, or nuts, etc.