Pistachio Supreme

• 1 c. flour
• 1 stick butter
• 1/4 c. sugar
• 1/2 c. chopped pecans
• 1 or 2 tsp. water
• 1 Tbsp. sugar (for sprinkling on top)
• 8 oz. pkg. cream cheese
• 1 c. powdered sugar
• 1 c. Cool Whip
• 2 (3 oz.) boxes pistachio instant pudding
• 3 c. milk
• Cool Whip (for topping)
• chopped pecans (for sprinkling on top)

1. Mix flour, butter, sugar, the 1/2 cup of chopped pecans and water.
2. Pat this mixture into a 9 x 13-inch pan.
3. Sprinkle the tablespoon of sugar on top.
4. Bake at 350u0b0 for 15 minutes.
5. Cool. Mix the cream cheese, powdered sugar and the one cup Cool Whip. Dab onto the crust and spread lightly evenly.
6. Beat together the milk and pudding mixes.
7. Spread over filling in pie pan.
8. Chill in refrigerator until set.
9. Spread a thin layer of Cool Whip over this.
10. Sprinkle (garnish) with pecan pieces.

flour, butter, sugar, pecans, water, sugar, cream cheese, powdered sugar, pistachio instant pudding, milk, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=990846 (may not work)