By Melissa Cormier
What better way to celebrate a springtime dinner than to have a nice a refreshing dessert. It is a change from all that yummy chocolate from the Easter bunny.
1/2 cup finely chopped pecans, divided
1/2 cup butter, softened
1 cup flour
1 Tbsp. granulated sugar
1 pkg. (250 g) Cream Cheese, softened
1 cup icing sugar
1 tub (1 L) Cool Whip Whipped Topping, thawed, divided
2 pkg. (4-serving size each) Jell-O Pistachio Instant Pudding
2-1/2 cups cold milkMethod
HEAT oven to 325ºF.
RESERVE 1 Tbsp. nuts. Mix remaining nuts with butter, flour and granulated sugar until well blended; press onto bottom of 13x9-inch pan. Bake 15 min.; cool completely.
BEAT cream cheese and icing sugar in medium bowl with whisk until well blended. Stir in 2 cups Cool Whip; spread over crust.
BEAT pudding mixes and milk with whisk 3 min. Pour over cream cheese layer; let stand 5 min. or until thickened. Cover with remaining Cool Whip. Refrigerate 4 hours. Sprinkle with remaining nuts just before serving.