Pistachio Pudding Cake

1. Preheat 375 degrees. 2. Mix flour, sugar, margarine and 1/4 cup of Almonds with fork. 3. Press into greased 9 x 13 pan. 4. Bake 15 min at 375 degrees. Cool! 5. Mix cream cheese, powdered sugar. (leave cream cheese for a few hours at room temp to soften before mixing.) 1/2 of the cool whip until smooth. Spread this mixture over cool crust. 6. Mix pudding and milk until thick. (Make sure to use only amount in this recipe - not according top pudding package!) Spread over the cream mixture. 7. Use the remaining cool whip on top and sprinkle remaining almonds on top. 8. Refrigerate 2 - 3 hours before serving.