Pistachio Dessert

1/4 cups plain flour              

1/2 cup butter, softened

1/2 cup finely chopped natural pistachios

8-oz carton whipped topping

1 1/2 oz pkg. pistachio instant instant pudding

3 cups milk

    Preheat oven to 350F. Grease (not oil) 13x 9 inch pan. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour and butter until crumbly. Stir in pistachios; pat into prepared pan. Bake for 18 to 22 minutes or until light golden brown, cool, In small bowl, combine cream cheese and powdered sugar until smooth and creamy. Fold in 1/2 carton of whipped topping; spread over cooled crust. In medium bowl, combine pudding mix and milk, beat thoroughly. Pour carefully over cheese layer. Frost with remaining whipped topping. Refrigerate several hours or overnight.