Pistachio Torte

Pistachio Torte

1st layer: 
1 c. flour,
1/2 cup softened butter,
2 t. sugar.
1/2 chopped walnuts (can also substitute pecans) 

Mix together with a fork and spread in 9x 13 inch pan. 
Bake about 15 minutes or until golden at 350 degrees. 
Let cool.

2nd layer:  
8 oz. pkg cream cheese,
2/3 cu. sugar,
1 cup (or so--I just add it until it's a good consistency for spreading) Cool Whip. 
Mix together.  Spread over crust.  Chill.

3rd layer:  
Mix 2 pkgs. of pistachio INSTANT pudding with
2 and 1/2 cups cold milk. 
Beat 2 1/2 minutes. 
Spread over cream cheese layer.  Return to refrigerator.

4th layer:  Spread Cool whip over pudding and sprinkle with chopped pecans or walnuts.