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Categories:Viewed: 6 - Published at: 6 years ago
Ingredients
- 1 12 cups all-purpose flour
- 34 cup butter
- 12 cup crushed pecans, put half aside
- 250 g cream cheese
- 16 ounces Cool Whip, divided in half
- 1 cup icing sugar
- 2 (99 g) packages pistachio pudding mix
- 3 cups milk
Method
- CRUST.
- Preheat oven to 350 degrees.
- Combine flour, 1/2 cup of butter and half of the crushed pecans.
- Press into bottom of 9x13 glass dish.
- Increase butter to 3/4 cup if you're finding it too dry.
- Bake until edges begin to brown.
- (Maybe 10 min -- ovens will vary).
- Set aside and let cool.
- CREAMCHEESE LAYER.
- Blend creamcheese, half a tub of Cool Whip and icing sugar.
- delicatelydisburse over COOLED crust evenly.
- PUDDING LAYER.
- Mix packages of pistachio pudding with milk and just before it firms up, pour over creamcheese layer.
- TOPPING.
- Smooth remaining Cool Whip evenly and sprinkly on remaining pecans.
- Chill and enjoy.
