Pauline'S Pecan Pistachio Salad - cooking recipe

Ingredients

1/2 c. oleo (1 stick)
1 1/2 c. flour
1 c. nuts (pecans or English walnuts and black walnuts, optional)
8 oz. cream cheese
1/2 c. sugar
2/3 (13 oz.) Cool Whip
2 (3 oz.) pkg. pistachio instant pudding
3 c. milk

Preparation

Melt oleo in a 9 x 13-inch cake pan.
Combine flour and nuts. Mix in pan with oleo.
Pat in bottom of pan.
Bake at 350\u00b0 for 25 minutes.
Cool.
Cream the cream cheese, sugar and Cool Whip. Spread on crust.
Mix pudding and milk; spread over cream cheese mixture.
Top with remaining cream cheese and sprinkle with nuts. Refrigerate.