½ c. flour
¾ c. butter (softened)
¾ c. chopped toasted pecans
1 T sugar
8 oz. cream cheese (softened)
2/3 c. powdered sugar
6 oz. whipped topping
2 pkg. instant pistachio pudding
2 c. milk
4 oz. whipped topping
8 oz. whipped topping
chopped, toasted pecans (optional)
Crust Layer Directions - Mix ingredients together and spread in 9x13 pan. Bake at 350° for 15 minutes. Let cool at least 2 hours.
First Layer Directions - Beat cream cheese and powdered sugar together until creamy. Stir in whipped topping. Spread evenly over crust layer. Chill for 30 minutes.
Second Layer Directions - Beat pudding and milk together until thick. Fold in whipped topping. Spread over first layer. Chill for 30 minutes.
Final Layer Directions - Spread 8 oz. whipped topping over the second layer. Sprinkle with chopped, toasted pecans (if desired). Chill at least 4 hours or overnight.
Not a NESTLÉ®-tested recipe.