1 cup of flour
½ cup chopped almonds
½ cup margarine
1 (8 oz) cream cheese
1 cup icing sugar
1 large cool whip
2 pkg instant pistachio pudding
2 2/3 cups milk
First layer: Mix the flour, almonds and margarine together. Press into 9 x 13 pan. Bake 350 degrees for 15 minutes. Let cool.
Second layer: Beat cream cheese till light and fluffy. Add icing sugar and 1 cup cool whip. Spread over first layer
Third layer: Beat together pistachio pudding and milk till thick. Spread on second layer. Cool 1 hour.
Top with remaining cool whip and lightly toasted slivered almonds.
This freezes very well