| | Directions |
- To Make Crust: Combine flour, butter, pecans and sugar; bake in 9x13 pan at 375 degrees F. for 15 minutes. Let cool.
- For 1st layer: Mix cream cheese, 1/2 Carton Cool Whip and powdered sugar and spread evenly on crust.
- For 2nd layer: Beat pudding mix and milk for 2 minutes. Then spread on top.
- For 3rd layer: Top with remaining Cool Whip. Garnish with additional nuts or chopped cherries.
|
|
|
Prep Time: 45 minutes
Cook Time: 15 minutes
|  | | Ingredients | | - | | 1 1/2 cups flour |
| - | | 3/4 cup butter |
| - | | 1/4 cup pecans chopped pecans |
| - | | 2 tablespoons sugar |
| - | | 8 ounces cream cheese, softened |
| - | | 8 ounces Cool Whip, separated |
| - | | 3/4 cup powdered sugar |
| - | | 1 package instant pistachio pudding mix - 3 oz. |
| - | | 2 1/2 cups milk |
| - | | Cherries, chopped (optional) |
| |
| |
