|Looks delicious, doesn't it!|
|Most of the family, missing my sister, Kristen and family, and 3 of my nephews who are also serving missions right now.|
Rainbow Spring Dessert:
1st Layer: 1/2 c. butter, softened
1 ¼ c. flour1 c. chopped pecans
Cut the butter into the flour and mix all together for crust. Press into a 9x13 pan and bake at 350 degrees for 20 min.
2nd Layer: 8 oz. cream cheese (softened)1 c. powdered sugar
1 ½ c. whipped topping (like cool-whip)Pinch salt
¼ tsp. almond flavoring
8 drops of yellow food coloring
Mix well and spread on crust.
3rd Layer: 2 pkgs. (small boxes) instant pistachio pudding mix3 c. cold milk
Beat together and pour over 2nd layer. Chill.
4th Layer: 2 c. whipped topping¼ tsp. almond flavoring
Enough red food coloring to make it pinkMix and spread over green layer.
Can be frozen, allow several hours to thaw. Garnish with sliced almonds and whipped cream (I’ve never added more whipped cream.)
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