FIRST LAYER:

1 c. flour
1 stick butter
2 tbsp. sugar
1/2 c. chopped pecans

Mix and press into 9x13 inch pan and bake 15 minutes at 350 degrees.

SECOND LAYER:

1 (8 oz.) bar cream cheese, at room temperature
1 c. powdered sugar
1/2 of med. Cool Whip

Spread over cooled first layer.

THIRD LAYER:

2 sm. pkg. pistachio instant pudding mix
2 1/2 c. milk

Mix until thick. Spread over second layer.

FOURTH LAYER:

Other half of Cool Whip

Spread Cool Whip over third layer. Sprinkle chopped pecans on top. Serve chilled.