1 Cup Flour ½ cup Nuts 1 Tbsp. Sugar 1 Stick Butter 3 Cups Milk 1 Cup Powdered Sugar 2 (9oz) cartons Cool Whip 2 pkgs. Pistachio Instant Pudding 1 (8oz) pkg. Cream Cheese

For crust, mix flour, nuts, sugar and Butter with a pastry blender or fork. Spread in 9 x 13 pan. Bake 15 – 20 or until light golden brown @350 degrees preheated oven. After removing from oven, cool in refrigerator.
Next, cream powdered sugar, cream cheese and 1 container of cool whip. Spread mixture on cool crust. Prepare pudding mixes, using only 3 cups milk. Pour over top of cream cheese mixture. Top with remaining cool whip. Chill several hours or overnight.