Pistachio Cream Pie

1 1/2 cups all-purpose flour
1/4 cup chopped walnuts
3/4 cup butter, softened
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 (16 ounce) container whipped topping
2 (3.4 ounce) boxes instant pistachio pudding
3 cups cold milk

Mix flour, walnuts and butter. Spread Into bottom of a 9 x 13 x 2-Inch pan. Bake At 350 degrees F for 20-30 minutes. Cool.

Mix together cream cheese, vanilla extract, confectioners' sugar and 1 cup whipped topping. Beat well. Spread over cooled crust. Refrigerate For 1 hour.

Mix Instant pudding with milk until thick. Spread over cream cheese layer. Top with remaining whipped topping.