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Layered Pistachio Pudding Dessert

Kraft Memeber Recipe
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Makes: 16 - 20 Sevings Total Time: 3 hr
Category: Desserts Sub Category: Puddings & Custards

what you need
  • 1 cup flour
  • 1 cup coarsely chopped PLANTERS Pecans
  • 1/2 cup (1 stick) butter or margarine, melted
  • 1 Tbsp. sugar
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 cup powdered sugar
  • 3 cups COOL WHIP Whipped Topping, thawed
  • 2 pkg. (4 serving-size each) JELL-O Pistachio Flavor Instant Pudding & Pie Filling
  • 3 cups milk
  • 3 cups COOL WHIP Whipped Topping, thawed
make it
Preheat oven to 350 degrees F. In a mixing bowl combine flour, pecans, butter, and sugar with a pastry blender. Pat or press into a 9 x 13 metal baking pan. Bake for 13 minutes. Cool completely before covering with next layer.

In another mixing bowl, beat together cream cheese, powdered sugar, and 3 cups whipped topping. Spread evenly over crust.

Prepare pudding as directed on package, but only use 3 cups milk. Spread evening over cream cheese layer.

Spread 3 cups whipped topping on top of pudding layer. Chill for 2 hours, cut, and serve. Refrigerate any leftovers.
This recipe can be made with any flavor JELL-O Instant Pudding and Pie Filling. My favorites are chocolate and butterscotch.

Cut off a few calories by using PHILADELPHIA Reduced Fat Cream Cheese or JELL-O Sugar Free Instant Pudding and Pie Filling.
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