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“A layered pudding dessert. We have this every Easter, but there's no reason you can't have it any other time.”
2hrs 15mins

Ingredients Nutrition


  1. Combine butter, graham cracker crumbs, and pecans.
  2. Press into the bottom of a 9" X 13" baking pan.
  3. Bake at 350 for 12 to 15 minutes.
  4. Let cool.
  5. Combine cream cheese, 1 cup Cool Whip, and powdered sugar.
  6. Spread over cooled crust.
  7. Refrigerate until firm.
  8. Combine lemon pudding with 1 1/2 cups milk.
  9. Whisk or mix with a mixer at high speed until pudding thickens.
  10. Spread over cream cheese layer.
  11. Refrigerate until firm.
  12. Repeat using the pistachio pudding and 1 1/2 cups of milk.
  13. Top the whole thin with a tub of Cool Whip.
  14. Refrigerate until ready to serve. (at least a couple hours).

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