Lemon Pistachio Pudding
- Ready In:
- 2hrs 15mins
- Ingredients:
- 11
- Serves:
-
12-15
ingredients
-
First layer (the crust)
- 1⁄2 cup butter
- 1 cup graham cracker crumbs
- 1⁄2 cup chopped pecans
-
Second layer
- 8 ounces cream cheese
- 1 cup Cool Whip
- 1 cup powdered sugar
-
Third layer
- 1 (3 1/2 ounce) box instant lemon pudding
- 1 1⁄2 cups milk
-
Fourth layer
- 1 (3 1/2 ounce) box instant pistachio pudding mix
- 1 1⁄2 cups milk
-
Fifth layer
- 1 (8 ounce) container Cool Whip
directions
- Combine butter, graham cracker crumbs, and pecans.
- Press into the bottom of a 9" X 13" baking pan.
- Bake at 350 for 12 to 15 minutes.
- Let cool.
- Combine cream cheese, 1 cup Cool Whip, and powdered sugar.
- Spread over cooled crust.
- Refrigerate until firm.
- Combine lemon pudding with 1 1/2 cups milk.
- Whisk or mix with a mixer at high speed until pudding thickens.
- Spread over cream cheese layer.
- Refrigerate until firm.
- Repeat using the pistachio pudding and 1 1/2 cups of milk.
- Top the whole thin with a tub of Cool Whip.
- Refrigerate until ready to serve. (at least a couple hours).
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