1 1/4 c. flour
1/2 c. butter, softened
1/2 c. shelled finely chopped natural pistachios
8 oz. pkg. cream cheese, softened
1 c. powdered sugar
8 oz. container frozen whipped topping, thawed
2 (3 3/4 oz.) pkgs. pistachio instant pudding
3 c. milk

Combine flour and butter until crumbly. Stir in pistachios. Pat into greased 13 x 9 inch pan. Bake at 350 degrees for 18 to 22 minutes until light brown; cool.

Combine cream cheese and powdered sugar until smooth and creamy. Fold in 1/2 carton of whipped topping; spread over cooled crust. Combine pudding mix and milk; beat thoroughly. Pour carefully over cheese layer. Frost with remaining whipped topping. Refrigerate several hours or overnight. Makes 12 servings. Recipe can be halved; use 9 inch square pan.