Pistachio Refrigerator Dessert

1 c. flour
2 tbsp. sugar
1/2 c. butter
1/4 to 1/2 c. chopped nuts (pecans)
8 oz. cream cheese
2/3 c. powdered sugar
9-12 oz. Cool Whip
2 pkgs. (3 oz.) instant pistachio pudding
2 1/2 c. cold milk
1/4 tsp. almond extract

1. Mix flour, sugar, butter and nuts. Press into 9x13 pan. Bake at 350 F for 15 min. Cool.
2. Mix cream cheese, powdered sugar, and half the Cool Whip. Spread on cooled crust.
3. Mix pudding, milk and almond extract. Spread on second layer.
4. Spread remaining Cool Whip on top of third layer. Refrigerate for 2-4 hours.

NOTE: Butter must be soft, but don’t melt it.