Watergate Lush Dessert

• Vegetarian

• Produce

  • 2/3 cup Pineapple

• Baking & Spices

  • 1 (3.4-3.9 oz pkg instant pistachio pudding mix, instant
  • 1 (16 oz tub Cool whip

• Nuts & Seeds

  • 1 cup Pecans

• Snacks

  • 1 (11 oz pkg Pecan shortbread cookies

• Dairy

  • 5 tbsp Butter
  • 1 cup Milk

Found on thedomesticrebel.com

Description

Ingredients

• 1 (11 oz) pkg pecan shortbread cookies (such as Pecan Sandies), coarsely crushed
• 5 Tbsp butter, melted
• 1 (3.4-3.9 oz) pkg instant pistachio pudding mix
• 1 cup milk
• ⅔ cup crushed pineapple, well drained
• 1 (16 oz) tub Cool Whip, thawed & divided
• 1 cup chopped pecans

Directions

• Lightly grease an 8x8 square pan with cooking spray; set aside. In a large bowl, combine the coarse cookie crumbs and butter until moistened. Press evenly into the prepared pan and set aside.
• Wipe out the bowl and add in the pistachio pudding mix and the milk. Whisk until thickened, about 2 minutes. Fold in the pineapple and 2 cups of the Cool Whip until combined and fluffy.
• Spread the filling into the prepared pan in an even layer. Top with the remaining Cool Whip and the pecans.
• Refrigerate for at least 6 hours, or overnight, until set. Cut into squares to serve.