Instructions

• Preheat the oven to 350°F (175°C).
• Make the crust: in a medium bowl combine ½ cup softened butter, ½ cup chopped pecans, ½ cup powdered sugar, and 1 cup all-purpose flour until a shaggy dough forms. Press the mixture evenly into a 9×13-inch baking dish.
• Bake the crust for 15 minutes, or until golden brown and fragrant. Remove from oven and let the crust cool completely in the pan on a wire rack.
• Make the cream-cheese layer: using a paddle attachment or electric mixer, beat 8 ounces softened cream cheese until smooth. Add 1 cup powdered sugar and 1 teaspoon vanilla and beat until combined.
• Fold 8 ounces whipped topping into the cream-cheese mixture by hand until uniform. Spread this mixture evenly over the cooled crust. Refrigerate 10–15 minutes to firm slightly.
• Make the pistachio pudding layer: in a medium bowl whisk together 2 (3.4 oz) boxes instant pistachio pudding mix and 2 (12 oz) cans evaporated milk until the mixture thickens (about 1–2 minutes). Spread the pudding evenly over the cream-cheese layer. Refrigerate 10–15 minutes, until the pudding is set.
• Spread the remaining 8 ounces whipped topping evenly over the set pudding layer.
• Sprinkle ¼ cup chopped shelled pistachios and ¼ cup chopped pecans evenly over the top.
• Chill the assembled dessert in the refrigerator for at least 3 hours before slicing and serving.