PISTACHIO CHEESECAKE

CRUST:
1 cup flour
1/2 cup margarine, softened
2 T sugar
1/4 cup finely chopped pecans (save some for topping)

Mix in bowl and press in 9 x 13-inch pan. Bake 10 to 15 minutes at 350º, until lightly brown. Let crust cool completely.

8 oz. Cream cheese, softened
7 oz. Cool Whip
3/4 cup powdered sugar
Mix sugar and cheese together. Add 7 ounces Cool Whip (1/2 of a 13 ounce carton). After crust has cooled completely, spread cream chees mixture over crust.

2 pkgs. Instant pistachio pudding
2 1/2 Cup milk
7 oz. Cool Whip
Mix with 2 1/2 cups milk. Beat for 2 minutes, until thick and spread over cream cheese. Take rest of Cool Whip (7 ounces) and spread over pistachio pudding. Sprinkle nuts over top. Keep refrigerated until ready to serve.