1 cup flour
1/2 cup oleo (1 stick)
1/2 cup ground pecans
2 (3 oz.) pkgs. cream cheese
3 cups milk
1 cup powdered sugar
2 cups prepared whipped topping mix
2 (3 oz.) pkgs instant pistachio pudding (or any other flavor you like)

First layer: Mix flour, oleo and pecans together. Pat into a 9 x 13 inch pan and bake at 350 degrees for 15 minutes -- Do not brown and cool.

Second layer: Cream powdered sugar and cream cheese together and fold in 1 cup of whipped topping. Spread over cooled crust.

Third layer: Beat together pudding mix and milk for 2 to 3 minutes. Spread over the second layer. Refrigerate 2 - 3 hours or overnight. Before serving, spread the other cup of whipped topping over all.