Farm Day Cover Up
I triple the bottom layer and double the other layers for larger pans. When I double the pudding layer I substitute one pkg. Lemon Pudding for Pistachio.
1 Cube Butter, room temp.
1 Cup Flour
1 ½ Cup Chopped Walnuts
8 oz Cream Cheese
1 Cup Confectioner’s Sugar
*8 oz Cool Whip, thawed
1 tsp. Vanilla
2 ea 3 oz pkg. Instant Pistachio Pudding
4 Cups Milk
*8 oz Cool Whip, thawed
½ Cup Toasted Baking Coconut
** (two 8 oz Cool Whip; 16 oz. total)
½ Cup (1 cube) room temp. Butter
1 Cup Flour
1 ½ Cup Finely Chopped Walnuts
Mix above ingredients (I use a pastry blender), then spread in 9 x 13 pan. Bake in regular oven @ 350° 10-15 min. (light brown color). Let Cool.
Mix and Cream together (with mixer): NO LUMPS
8 oz Cream Cheese
1 Cup Confectioner’s Sugar
8 oz. Cool Whip, thawed
1 tsp. Vanilla
When mixed, spread evenly on cooled crust mixture.
Mix two 3 oz pkgs. Instant Pistachio Pudding with milk as per package directions. I add zest of ½ a fresh lemon
Blend until smooth, creamy and NO LUMPS
Spread onto Cream Cheese layer.
Soften 8 oz Cool Whip and spread over pudding layer. Sprinkle top with toasted coconut. Refrigerate at least two hours. Will last for two days, after that crust becomes a little soggy.
Enjoy!