Pistachio Torte 1 c Flour ½ c Margarine ½ c crushed Pecans 3 T Powdered Sugar 2 8oz Cream Cheese 16 oz Cool Whip 1 ½ c Powdered Sugar 2 Small Packs Instant Pistachio Pudding 2 ½ c Milk Blend and spread Flour, crushed Pecans and 3 Tablespoons of Powdered sugar in 13X9 pan. Melt Margarine in microwave safe dish. Drizzle Margarine over flour mixture and mix well. Press with fork to form crust at bottom of pan. Bake at 350 Degrees for 10-15 minutes. (Watch the crust so it doesnt burn) - Note you can use Walnuts, however Pecans are less tart. Second Layer Beat two 8 oz packages of Cream Cheese and 1 ½ cup powdered sugar together until light. Add 8oz of Cool Whip. Spread over Cooled Crust. Third Layer Mix Instant Pudding with 2 ½ c Milk ( for 2-3 minutes) and spread over Cream Cheese layer. Top Spread Remaining Cool Whip over third layer. Sprinkle leftover pecans on top if desired. Chill in refrigerator until firm.