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Layer 1: Mix 1 1/4 c. flour, 1 stick oleo, 1/2 c. chopped pecans. Press into 9×13 inch pan. Bake at 350–20 minutes.
Layer 2: MIx 8 oz. cream cheese, 1 c. powd. sugar, 1/2 lg. size cool whip. Spread on well cooled layer 1.
Layer 3: Mix 2 pkg. pistachio instant pudding, 3 c. milk for 2 minutes. Pour in pan.
Layer 4: Spread rest of cool whip over set pudding