Lemon Pistachio Pudding - cooking recipe

Ingredients

First layer (the crust)
1/2 cup butter
1 cup graham cracker crumbs
1/2 cup chopped pecans
Second layer
8 ounces cream cheese
1 cup Cool Whip
1 cup powdered sugar
Third layer
1 (3 1/2 ounce) box instant lemon pudding
1 1/2 cups milk
Fourth layer
1 (3 1/2 ounce) box instant pistachio pudding mix
1 1/2 cups milk
Fifth layer
1 (8 ounce) container Cool Whip

Preparation

Combine butter, graham cracker crumbs, and pecans.
Press into the bottom of a 9\" X 13\" baking pan.
Bake at 350 for 12 to 15 minutes.
Let cool.
Combine cream cheese, 1 cup Cool Whip, and powdered sugar.
Spread over cooled crust.
Refrigerate until firm.
Combine lemon pudding with 1 1/2 cups milk.
Whisk or mix with a mixer at high speed until pudding thickens.
Spread over cream cheese layer.
Refrigerate until firm.
Repeat using the pistachio pudding and 1 1/2 cups of milk.
Top the whole thin with a tub of Cool Whip.
Refrigerate until ready to serve. (at least a couple hours).