pistachio squares

1 stick butter or margarine
1-1/2 cups flour
1/2 cup chopped nuts
1 8 oz. package cream cheese
1 cup 10X sugar
1 9. oz. container Cool Whip
2 packages . instant pistachio pudding
3 cups milk

Combine first three ingredients and pat into a 9 x 13 pan. Bake 15 minutes at 400. Cool. Mix cream cheese with sugar and 1/2 of the Cool Whip. Spread on crust. Let set for 1/2 hour in refrigerator. Mix pudding with milk and let set for 1 minute. Spread on top of cream cheese. Top with Cool Whip and let set. From my sister, Nancy Bradeen.

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