Total Time
30mins
Prep 20 mins
Cook 10 mins

Pistachio pudding and cream cheese layers on top of a nutty crust

Ingredients Nutrition

Directions

  1. Mix flour, butter and pecans together and press into a 9x9 pan and bake at 375. Remove from oven and let cool.
  2. Cream together the cream cheese, powdered sugar then add in 1 c of Cool Whip. Spread over the cooled crust.
  3. Prepare the 2 pkgs of pudding as per package directions using the 2 1/2 c of cold milk. Spread on top of the cream cheese layer.
  4. Top the pudding layer with a layer of Cool Whip. Then sprinkle a light layer of pecans over the top.
  5. Chill well (1 hour) or freeze for later.

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