Pistachio Pudding Layer Dessert

INGREDIENTS


Crust:

• 1/2 cup flour
• 1/4 cup cold butter, cut into small pieces
• 1/4 cup finely chopped pecans

Cream Cheese Layer:

• 8 oz block cream cheese, softened
• 1 cup powdered sugar
• 1 cup Cool Whip

Pudding Layer:

• 1 box Instant Pistachio pudding
• 1 1/2 cups cold milk
• 1/2 cup sweetened shredded coconut
• Garnish:
• Additional Cool Whip and Chopped Pecans

INSTRUCTIONS

1.  Preheat oven to 350.  Using your hands, combine flour, cold butter, and pecans until it forms a crumbly dough.  Press into the bottom of an 8×8 or 7×10 pan and bake until golden brown (10-15 minutes).  Remove crust to cooling rack and let cool completely.
2.  In the bowl of a mixer, combine softened cream cheese, powdered sugar and Cool Whip using the whisk attachment.  Whip until fully combined and spread over the cooled crust.
3.  In a large bowl, mix pudding mix and cold milk until pudding is thickened.  Fold in coconut.  Spread over cream cheese layer.  Top with additional Cool Whip and pecans and refrigerate several hours until firm.
Note:
For a larger dessert, double the recipe and make in a 9×13 pan.