Paul Newman Pastel Salad (or Dessert) Recipe

Ingredients
  • FIRST LAYER
  • 1 cup flour
  • 1 stick butter (1/2 cup stick)
  • SECOND LAYER
  • 1 package cream cheese, softened (8 ounce pkg)
  • 1 container 6-8 ounce strawberry yogurt
  • 1 cup powdered sugar
  • red food coloring
  • THIRD LAYER
  • 1 package cream cheese, softened (8 ounce pkg)
  • 1 cup whipping cream, whipped and sweetened with 1 - 2 T. powdered sugar
  • 1 can crushed pineapple, drained well (20 ounce can)
  • yellow food coloring
  • FOURTH LAYER
  • 2 packages pistachio instant pudding (3.4 ounce pkg)
  • 2 1/2 cups milk
  • TOPPING
  • 1 carton whipping cream, whipped (8 ounce carton)
  • 1 - 2 T. powdered sugar
  • 1/2 - 1 cup chopped nuts
Directions
Cut butter into flour like pie crust. Pat into 9 x 13 pan. Bake at 350° for 10 - 15 minutes. Cool. Beat first three ingredients for second layer together. Add food coloring to make it pink. Spread on crust. Blend cream cheese and pineapple; then fold in whipped cream. Add food coloring to make it pale yellow. Spread on second layer. Mix pudding and milk for 2 minutes. Spread on third layer. When pudding has set up top with cream that has been whipped and sweetened to taste with powdered sugar. Sprinkle with chopped nuts.
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CAKE
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FROSTING
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