1 1/4 c. flour
1 stick butter
1/2 c. pecans
8 oz. cream cheese
1 c. sugar
9 oz. Cool Whip
2 (3 oz.) instant pistachio pudding
3 c. milk

Mix flour, butter and pecans and press into 9x13 pan. Bake at 350 degrees for 10-15 minutes, then cool.

Combine cream cheese, sugar and 1/2 Cool Whip and spread on crust. Chill.