Layered Pudding Dessert

• 1 cup Flour
• 1/2 cups Butter, Melted
• 1 Tablespoon Granulated Sugar
• 1/2 cups Pecans
• 2/3 cups Powdered Sugar
• 8 ounces, weight Cream Cheese, At Room Temperature
• 1/2 teaspoons Vanilla Extract
• 2 boxes (3.5 Oz. Box) Pistachio Pudding (or Flavor Of Choice)
• 2-1/2 cups Whole Milk
• 2 tubs (8 Oz. Each) Cool Whip, Divided

1. FIRST LAYER:
2. Combine first 3 ingredients in a mixing bowl and use a fork to combine until crumbly. Add nuts and combine well.
3. Press into a greased glass 8"x8" inch pan. This is a thin layer and it is what you want. Don't add more, or else it will be too thick and gummy.
4. Bake at 375 degrees for 15 to 25 minutes until golden brown. Set aside to cool.
5. SECOND LAYER:
6. Combine powdered sugar, room temperature cream cheese, 1 tub of Cool Whip and vanilla extract in a mixing bowl. Beat until mixture is creamy and smooth.
7. Cover and place in the refrigerator until ready to use.
8. THIRD LAYER:
9. Combine (in yet another mixing bowl) the pudding and milk. Stir to combine well and put in the refrigerator to set.
10. Once the crust has cooled, "build" the dessert:
11. 1. Spread cream cheese mixture evenly over crust.
12. 2. Pour pudding over cream cheese mixture and spread, making sure to not mix layers.
13. 3. Top with Cool Whip and refrigerate until ready to serve.

flour, butter, sugar, pecans, powdered sugar, weight cream cheese, vanilla, milk, tubs

Taken from tastykitchen.com/recipes/desserts/layered-pudding-dessert/ (may not work)