Instructions

• Preheat the oven to 350°F (175°C).
• In a medium bowl, combine ½ Cup butter (softened), ½ Cup pecans (chopped), 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 15 minutes, until golden brown and fragrant. Remove from the oven and let the crust cool completely.
• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat 8 ounces cream cheese (softened) until smooth and fluffy. 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 fully incorporated. Spread this cheesecake layer evenly over the cooled crust. Refrigerate 10–15 minutes.
• In a medium bowl, whisk together 2 (12 oz) cans evaporated milk and 2 (3.4 ounce) boxes instant pistachio pudding mix until the mixture is thick and smooth. Spread the pudding evenly over the chilled cream cheese layer. Refrigerate 10–15 minutes, until the pudding is set.
• Evenly spread the remaining 8 ounces whipped topping over the set pudding layer. Sprinkle 1/4 Cup chopped shelled pistachios and 1/4 Cup chopped pecans over the top.
• Chill the assembled dessert in the refrigerator for at least 3 hours before serving.