(by Shirley McNevich)
Crust: 1 cup flour; 1 TBSP white sugar; 1 stick softened butter; 1 cup chopped pecans
Topping: 1 - 8oz. Philadelphia cream cheese (softened); 1 cup Domino's powdered sugar; 1 - 8oz. Cool Whip (thawed); 2 2/3 cups milk; 2 - 3oz. boxes Jell-O instant pistachio pudding mix; another 2 2/3 cups milk; 2 - 3oz. boxes Jell-O instant vanilla pudding mix; drained maraschino cherries
In a bowl add flour, white sugar, softened butter and chopped pecans--mix with a spoon. Press the mixture into the bottom of a greased 9 x 13 cake pan. Bake at 375 degrees until lightly browned--cool completely. In a mixer add cream cheese, powdered sugar, and 1/3 of the Cool Whip--beat until smooth. Spread that mixture over the cooled crust. In a mixer add both boxes of pistachio pudding and 2 2/3 cups milk--beat until smooth and thickened. Spread pistachio mixture over cream cheese layer. In a mixer add both boxes of vanilla pudding and 2 2/3 cups milk--beat until smooth and thickened. Spread vanilla pudding mixture over pistachio pudding layer. Spread remaining Cool Whip over the top. Drain maraschino cherries, dry them on paper towels and arrange them on top of the Cool Whip. Refrigerate until cold.
