Lemon Pistachio Pudding

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

1. Combine butter, graham cracker crumbs, and pecans.
2. Press into the bottom of a 9" X 13" baking pan.
3. Bake at 350 for 12 to 15 minutes.
4. Let cool.
5. Combine cream cheese, 1 cup Cool Whip, and powdered sugar.
6. Spread over cooled crust.
7. Refrigerate until firm.
8. Combine lemon pudding with 1 1/2 cups milk.
9. Whisk or mix with a mixer at high speed until pudding thickens.
10. Spread over cream cheese layer.
11. Refrigerate until firm.
12. Repeat using the pistachio pudding and 1 1/2 cups of milk.
13. Top the whole thin with a tub of Cool Whip.
14. Refrigerate until ready to serve. (at least a couple hours).

layer, butter, graham cracker crumbs, pecans, layer, cream cheese, powdered sugar, layer, lemon pudding, milk, layer, milk, fifth layer

Taken from www.food.com/recipe/lemon-pistachio-pudding-325779 (may not work)