1 cup Flour
½ cup Pecans
½ cup Margarine
Mix all ingredients and press into a 9 x 13 pan. Bake at 350 for 15 minutes. Cool.
8 oz Cream Cheese
1 cup Cool Whip
1 cup Icing Sugar
Cream together cheese and icing sugar. Fold in cool whip and mix. Spread on cooled crust.
2 pkg Instant Pistachio Pudding
2 cups cold Milk
1 can crushed Pineapple (drained)
Add pudding, milk and pineapple to a bowl. Beat slowly for 2 minutes at low speed. Spread over cream cheese layer.
Spread remaining cool whip on top of cake. Refrigerate.
Submitted by: Amber
Labels: Desserts + Cakes