Refreshing and delicious, but I would say make a couple of hours ahead of time, this needs a bit of time to firm up slightly. I made mine in an 11 x 7-inch pan and that worked fine. Wonderful dessert Mel! Kitten:)
This is a favorite in our family. Everyone loves it. DD always wanted this made for her birthday instead of a cake and after she developed diabetes, I simply replaced the sugar/powdered sugar with splenda, the pudding with sugar free pudding and the coolwhip, with sugar free coolwhip, she still loves it and it tastes great!
I liked it, but didn't think the crust added much to the dessert other than fat/calories... I would make it in cups or glasses if I made it again with no crust.
My mom has been making this dessert for years after I got the recipe from a co-worker years ago. When guest come for holiday dinners they always expect this as one of the desserts. One large pan does not last. We love this!
I loved this! It was by far my favorite Thanksgiving dessert this year. I doubled the crust and subbed walnuts ( they were a lot cheaper) but kept everything else the same. It's also a very forgiving recipe. As I was taking the pan of crust out of my oven, I dropped the pan onto the oven door!! *eek* Thank goodness it was right side up, but the crust really looked destroyed. It was literally a pan of broken crumbs. So I smushed that mess all back together as best I could, and I stuck that baby back in the oven while I said some prayers. And It came out fine! Once it cooled and I layered the rest onto it, it held together fine and no one was the wiser. I will definitely make this one again, thanks!!
My husband is a chemist for a dried fruit and nut company, so he came home with a 5# bag of pistachios (shelled), and I tried this recipe using the pistachios instead of pecans, and it was fantastic. Everyone who tried it has asked for the recipe.
Very very good put it in graham crust like a pie very good and easy!!!!! Will be making for babyshower for cousin!!!!!!!!
This dessert is sooooooo good. I made it exactly as written and it turned out wonderfull. It reminded me of a recipe that my mom used to make many, many years ago. This recipe would be good with just about any flavor pudding (chocolate, banana, etc.), but I really do like it with the pistachio pudding. Made for Dec 2009 Let's P-A-R-T-Y.
I am giving this recipe 5 stars only because my family has been making it for years- BUT- a few changes: we add 2 tspns sugar to the crust and bake it for 20 minutes. we also use walnuts instead of pecans and the best change- we use banana pudding instead of pistacio (not many pistacio takers in our family)- it's a highly sought out recipe from family and friends. Make sure you let the crust cool for a good hour before spreading next layer on and make sure the dessert has had plenty of tie to firm up in the fridge before serving.
Sorry, none of us cared for this dessert.