Ingredients

• 1 cup flour
• ½ cup butter or margarine, softened
• ¼ cup chopped pistachio or other nuts
• 1 T sugar
• 2/3 cup powdered sugar
• 1 8oz. pkg. cream cheese, softened
• 1 8oz. container whipped topping, thawed
• 2 pkgs (3 ½ oz. each) pistachio instant pudding
• 2 ½ cups milk
• Chopped pistachio nuts (optional)

Directions

• Mix flour, butter, the ¼ cup nuts and sugar together until crumbly. Pat into the bottom of a 13 x 9-inch baking pan. Bake in a 375 degree oven for 15 minutes or until lightly brown. Cool.
• Meanwhile, in a medium mixer bowl, beat the powdered sugar, cream cheese and half the whipped topping with an electric mixer.
• Spread over cooled crust.
• Prepare pudding as package directs, using the 2 ½ cups milk.
• Spread over cream cheese mixture.
• Spread remaining whipped topping over pudding.
• Sprinkle with chopped nuts, if desired.
• Refrigerate overnight before serving. Cut in squares to serve.

Makes 12-15 servings.