Lemon Pistachio Cheese Cake

• 1 1/2 sticks margarine
• 1 1/2 c. graham cracker crumbs
• 1/2 c. pecans, chopped
• 8 oz. pkg. Philadelphia cream cheese
• 1 c. powdered sugar
• 1 c. Cool Whip
• 2 pkg. lemon instant pudding
• 2 1/2 c. cold milk
• 2 pkg. pistachio instant pudding
• 2 1/2 c. cold milk

1. Mix first three ingredients and bake at 350u0b0 for 15 minutes. Let cool.
2. Mix next three ingredients and spread over cooled crust. Mix lemon pudding; set aside.
3. Mix pistachio pudding; set aside. After pudding has set, spread lemon pudding over cream cheese mixture, then pistachio pudding on top of lemon pudding.
4. Spread remainder of Cool Whip on top and sprinkle with pecan chips.
5. Place in refrigerator until cool.

margarine, graham cracker crumbs, pecans, philadelphia cream cheese, powdered sugar, lemon instant pudding, cold milk, pistachio instant pudding, cold milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1075348 (may not work)