Ingredients
- 1 cup flour
- 12 cup butter (melted)
- 12 cup chopped pecans or 12 cup walnuts
- 8 ounces cream cheese
- 1 cup powdered sugar
- 1 (16 ounce) container Cool Whip
- 2 (3 1/2 ounce) packages instant pistachio pudding mix
- 2 12 cups cold milk
Instructions
- Mix flour, butter and pecans together and press into a 9x9 pan and bake at 375.
- Remove from oven and let cool.
- Cream together the cream cheese, powdered sugar then add in 1 c of Cool Whip.
- Spread over the cooled crust.
- Prepare the 2 pkgs of pudding as per package directions using the 2 1/2 c of cold milk.
- Spread on top of the cream cheese layer.
- Top the pudding layer with a layer of Cool Whip.
- Then sprinkle a light layer of pecans over the top.
- Chill well (1 hour) or freeze for later.
← Back to all recipes