Four Layer Pistachio Dessert

I have been promising some of my friends that I would post this dessert for over a month now, so here it is (finally!). This is one of my favorite non-chocolate desserts of all time. I usually make it during the summer, although I have read online that some people make it during Christmas. 

Crust:

                1 cup chopped pecans or walnuts

                1 cup flour

                1/2 cup butter or margarine, melted

                Mix and pat in bottom of 8 x 11 inch pan.  Bake at 350^o for 10-12 minutes.  Cool.

Combine:

                1 cup cool whip

                8 oz. pkg. cream cheese

                1 cup powdered sugar

                Whip and spread on cooled crust.

Mix:

                1 large (6 oz)  package pastachio instant pudding with 3 cups of milk. Spread over cream mixture.  Chill. Serve topped with a thin layer of whipped cream and sprinkle with 1/4 cup nuts.