Servings: 12 servings

½ C. softened butter ½ C. softened butter
1 C. flour 1 C. flour
1 C. chopped pecans, divided 1 C. chopped pecans, divided
8 oz. cream cheese 8 oz. cream cheese
1 C. powdered sugar 1 C. powdered sugar
2 C. Cool Whip whipped cream, divided 2 C. Cool Whip whipped cream, divided
2 packages instant pistachio pudding 2 packages instant pistachio pudding
3 C. milk 3 C. milk

Mix together butter, flour and ½ C. nuts. Prress evenly ito 9x13" pan. Bake at 350° for 10 minutes, then allow to cool.
Beat cream cheese and sugar until light and fluffy. Fold in cool whip then spread onto cooled crust.
Mix instant pudding with milk and pour over cream cheese layer. Refrigerate for at least one hour.
Spread additional cool whip on top and spinkle with additional nuts for garnish.