Pistachio Pudding Cake - cooking recipe

Ingredients

1 stick butter, softened
1 1/2 c. flour
1/2 c. chopped nuts
8 oz. pkg. cream cheese
1 c. powdered sugar
1 large size Cool Whip
2 boxes pistachio instant pudding
3 c. milk

Preparation

Blend softened butter, flour and nuts until meaty.
Spread evenly in 9 x 13-inch baking dish.
Pat firmly.
Bake for 15 to 20 minutes at 350\u00b0.
Remove and set aside to cool.
Whip cream cheese and powdered sugar.
Blend in 1/2 Cool Whip.
Spread on cooled crust and refrigerate for 20 minutes.
Mix pudding with milk with a mixer.
Spread on chilled mixture.
Set for 20 minutes.
Spread remaining Cool Whip.