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Pie
Layered Pistachio Pudding Dessert
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Layered Pistachio Pudding Dessert

3 Hr(s)
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
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.
2
In another mixing bowl, beat together cream cheese, powdered sugar, and 3 cups whipped topping. Spread evenly over crust.
3
Prepare pudding as directed on package, but only use 3 cups milk. Spread evening over cream cheese layer.
4
Spread 3 cups whipped topping on top of pudding layer. Chill for 2 hours, cut, and serve. Refrigerate any leftovers.
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