Lemon Pistachio Pudding

• First layer (the crust)
• butter↗1⁄2 cup
• graham cracker crumbs↗1 cup
• chopped pecans1⁄2 cup
• Second layer
• cream cheese↗8 ounces
• Cool Whip1 cup
• powdered sugar↗1 cup
• Third layer
• (3 1/2 ounce) box instant lemon pudding1
• milk↗1 1⁄2 cups
• Fourth layer
• (3 1/2 ounce) box instant pistachio pudding mix1
• milk↗1 1⁄2 cups
• Fifth layer
• (8 ounce) container Cool Whip1

Step-by-step instructions

1. 1

   Combine butter, graham cracker crumbs, and pecans.

2. 2

   Press into the bottom of a 9" X 13" baking pan.

3. 3

   Bake at 350 for 12 to 15 minutes.

4. 4

   Let cool.

5. 5

   Combine cream cheese, 1 cup Cool Whip, and powdered sugar.

6. 6

   Spread over cooled crust.

7. 7

   Refrigerate until firm.

8. 8

   Combine lemon pudding with 1 1/2 cups milk.

9. 9

   Whisk or mix with a mixer at high speed until pudding thickens.

10. 10

    Spread over cream cheese layer.

11. 11

    Refrigerate until firm.

12. 12

    Repeat using the pistachio pudding and 1 1/2 cups of milk.

13. 13

    Top the whole thin with a tub of Cool Whip.

14. 14

    Refrigerate until ready to serve. (at least a couple hours).