“A layered pudding dessert. We have this every Easter, but there's no reason you can't have it any other time.”
READY IN:
2hrs 15mins
SERVES:
12-15
UNITS:
US

Ingredients Nutrition

Directions

  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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