1/2 c. butter, softened
1 c. flour
2 tbsp. sugar
1 (8 oz.) pkg. cream cheese, softened
1 c. sugar
2 tbsp. milk
1 (8 oz.) carton Cool Whip, more if desired
2 (3 1/2 oz. each) boxes instant pistachio pudding mix
3 c. milk
12-14 shamrocks, cut from green jellied mint or spearmint candies; optional (I don't use)

Combine first 3 and pat into 12 x 8 or 9 x 13 baking pan. Bake at 350 degrees for 12-15 minutes until LIGHTLY browned. Remove and cool.

Beat together cream cheese, 1 cup sugar and 2 tablespoons milk. Fold in 4 to 4 1/2 ounces Cool Whip. Spread on cooled crust.

In medium bowl combine 2 boxes pudding mix and 3 cups of milk. Beat slowly 2 minutes.

Spread on cream cheese mix; refrigerate if necessary, until set. Spread remaining Cool Whip on top. Refrigerate until serving time; cut into squares. May be made the day before. Serves 12-15.