Chocolate or Pistachio Crunch (aka Nutty Torte)

Tonight's theme for our ward's recipe exchange is Desserts. Here is the dessert that I'm bringing to share.

Pistachio or Chocolate Crunch
Crust
1 c. margarine
½ c. brown sugar
1c. pecans or walnuts, chopped
2 c. flour
Cream together margarine and brown sugar. Mix in flour and nuts. Press into bottom of 9x13 pan. Bake at 375 for 15 minutes or until golden brown.

First Layer
8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip
Beat cream cheese to soften. Add powdered sugar and cream together until smooth. Fold in Cool whip. Spread on top of cooled crust.

Second Layer
1 large box of instant pudding mix (pistachio or chocolate)
Mix pudding according to directions on package. Spread on top of first layer. Chill in refrigerator until ready to serve. Can top with additional Cool Whip and nuts.