1 1/2 Cups Flour
1 1/2 Cups chopped nuts ( I used pecans )
3/4 Cup butter (Melted)
Mix and press into the bottom of a 9×13 cake pan and bake at 350* for 15-20 minutes. (The longer you cook the crunchier the crust. If you like a softer crust it will be about 15 minutes.) COOL COMPLETELY BEFORE ADDING THE TOPPINGS!
8 oz. cream cheese (softened)
2 Cups powerded sugar
2 Cups Cool Whip (you will need additional cool whip for the top)
Mix (Don’t make the pudding until you are ready to pour on the crust)
2 pkgs. 3.4 oz pistachio pudding
3 1/2 Cups milk
Cool the crust completely and then spread the cream cheese mix on top and pour the pudding on. Let it cool in the fridge for a few hours, top with cool whip and serve.