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We have this every Easter.
Mix 1 stick margarine with 1 cup graham cracker crumbs and a half cup
chopped pecans. Press into the bottom of a 9x13 baking pan. Bake for
15 minutes at 350. Let cool completely.
Mix 8 ounces cream cheese, 1 cup powdered sugar, and 1 cup of Cool
Whip. Spread over cooled crust and refrigerate for 1 hour or more.
Mix 1 1/4 cups milk with 2 small (3 to 4 ounce size) packages of
instant lemon pudding. Mix until it's thickened and then pour over the
cream cheese layer. Refrigerate until it's set.
Repeat the above step except this time use instant pistachio pudding.
Pour over lemon pudding layer. Refrigerate until set. Top the whole
thing with an 8 ounce tub of Cool Whip.
Mix 1 stick margarine with 1 cup graham cracker crumbs and a half cup
chopped pecans. Press into the bottom of a 9x13 baking pan. Bake for
15 minutes at 350. Let cool completely.
Mix 8 ounces cream cheese, 1 cup powdered sugar, and 1 cup of Cool
Whip. Spread over cooled crust and refrigerate for 1 hour or more.
Mix 1 1/4 cups milk with 2 small (3 to 4 ounce size) packages of
instant lemon pudding. Mix until it's thickened and then pour over the
cream cheese layer. Refrigerate until it's set.
Repeat the above step except this time use instant pistachio pudding.
Pour over lemon pudding layer. Refrigerate until set. Top the whole
thing with an 8 ounce tub of Cool Whip.