Four Layer Pistachio Dessert by Chris

1st Layer
1 cup flour
1/4 cup margaine
1/4 cup chopped nuts (optional)
2 Tbsp white sugar

Cut with pastry blender into small cornmeal size pieces and press into 9 x 12" pan. Bake 20 minutes at 325 F. Cool then cover with second layer.

2nd Layer
8 oz cream cheese
2/3 cup icing sugar
1/2 large container  (900gr) Cool Whip
Cream sugar and cream cheese and add to cool whip

3rd Layer
2 pkg pistachio instant pudding
2 1/2 cups milk (2%)
Mix together and spread on cream cheese layer

4th Layer
Cover with remaining Cool Whip. May be decorated with cherries, etc
Chill and keep refrigerated